This Samosa Chaat Crunch Wrap recipe is my fun spin on the very popular Indian samosa. All the flavors of a samosa tucked in a wrap, but healthy. It is a delightful Indian Mexican fusion recipe for your next meal or a party.
I am planning an Indio-Mexican menu for Diwali and this Samosa Chaat Crunch Wrap is on the list. For the appetizer, it is Cheese Masala Corn Dip and for the main dish, it is Tandoori Cauliflower Chickpea Tacos. Soon I will update the recipes for the dessert and drinks.
Jump to:
- The ingredient list.
- Creamy yogurt cilantro lime dip.
- Steps by step instructions
- Assemble the wrap.
- Possible substitutes.
- Important tips to make the best samosa wraps.
- Make ahead-of-time tips.
- Healthier recipe for samosa lovers.
- Don’t skip the chutneys.
- The secret to the crunch!
- Make it Vegan and Gluten-Free.
- Make samosa quesadillas instead!
- What type of tortillas to use?
- Unique Recipes You Should Try!
- Samosa Chaat Crunch Wrap Recipe.
- Samosa Chaat Crunch Wrap (Indo-Mexican)
- Possible substitutes.
- Important tips to make the best samosa wraps.
- Make ahead-of-time tips.
There is something about chaat that is so satisfying. I will tell you what!! The chutneys and yogurt drizzled generously over crunchy puris and potatoes. Just yum!!! Samosa chaat is based on the same principle. It is just more flavorful with the seasoned potatoes and the crispy deep-fried outer covering.
This progressive Indian recipe will definitely be your new favorite way to enjoy the essence of samosas without rolling or deep-frying. I hope you try this fusion recipe soon! So let’s get started.
The ingredient list.
There are three parts to this recipe.
- The filling.
Samosa filling is made with just two main ingredients. Peas and potatoes. It is cooked with basic Indian spices, green chilies, and ginger for ample flavor.
What makes the samosa potato masala different from a subzi or any other aloo masala is that I roast a few whole spices, pound them, and add them to the mashed potatoes. The aroma and the taste of the freshly ground spices just take this masala to the next level. It tastes exactly like the one you get in halwai stores or a sweet mart.
2. The covering.
Instead of kneading an all-purpose flour dough, rolling, filling, and frying the samosas, I have tucked the masala in store-bought Mexican tortillas.
3. The toppings.
Similar to samosa chaat, you can slather these wraps with yogurt, add green and sweet chutney on the top and just sprinkle it with sev.
But as this is a progressive Indian recipe and a fusion one, I made an uber delicious avocado cilantro lime yogurt dressing to drizzle on the top.
Creamy yogurt cilantro lime dip.
Instead of just yogurt, I made this avocado yogurt cilantro lime dip and I can’t stop licking it straight out of the bowl! It adds so much color and Mexican flavor to this samosa chaat wrap.
Please do not miss out on this dip. It is really easy to make in a blender or a food processor and tastes just amazing. Any leftover dip can be used as salad dressing later on.
Steps by step instructions
To roast the spices.
- Put all the whole spices called for on a thick bottom pan.
- Roast them on low heat stirring continuously for 3-4 minutes until aromatic and lightly brown.
- Take it off the flame and let it cool down.
- Now roughly pound these spices using a mortar and pestle.
- Keep aside until use.
To make the filling.
- Microwave frozen peas for 2 minutes or boil the fresh peas for 5-6 minutes separately until tender.
- In a pan add some oil. Once warm add in the finely chopped chili and grated ginger. Let it cook for 30 seconds on low flame. Add hing, turmeric, red chili powder, and store-bought garam masala followed by the roughly chopped potatoes and salt. Mix well to coat.
- Cover and cook it for 1 minute on low flame.
- Now uncover and add in steamed peas, make sure to drain them off the water. Add in the cilantro. Mix well and smash the filling with the back of your spoon or a masher to create a masala.
- Add in the prepared roasted masala and fold to combine. Cover and cook on low heat for 2 minutes.
- Uncover and mix everything well. Taste and adjust any seasoning if needed.
For the cilantro yogurt lime dip.
Simply add everything in a blender or food processor and blend it until smooth. Add a little water to adjust to a drizzle consistency.
Assemble the wrap.
Refer to the step-by-step photos and the video is given.
Warm up a 9-10” tortilla on the skillet for 10 seconds so that it becomes soft.
Now using a knife or a pizza cutter make a slit only up to midway like the radius of a circle.
Now scoop some masala on one-quarter of the tortilla. Followed by some sweet chutney and onions in the second quarter. To the third quarter add in crushed tortilla chips.
Add some green chutney and little cheese to the fourth quarter of the tortilla.
Now start folding the tortilla counterclockwise, by overlapping the masala and the onions, followed by folding over the chips and then the cheese. You should get a triangle in the end.
Apply light pressure over the tortilla making sure it is pressed well.
Now grease a warm skillet lightly with oil. Top it with the prepared wrap.
Next cook this wrap on both sides over low- medium heat until crisp, flipping once in between.
When making all the wraps, cut it from the center if desired or serve it as is.
Drizzle a generous amount of the prepared cilantro yogurt dressing to it and, top it with sev.
You can further add pomegranate perils and cilantro if desired.
Serve immediately.
Possible substitutes.
- I highly recommend making roasted masala. If it is not possible, compensate by adding 1 extra teaspoon of store-bought garam masala, 1.5 teaspoons of coriander powder, 1 teaspoon of fennel seeds, and a pinch of clove powder.
- You can swap half of the boiled potatoes with cooked smashed chickpea to make it healthier.
- If an avocado is unavailable then simply make yogurt cilantro lime dip. It will still taste amazing.
- Skip pomegranate if unavailable.
- Cheese isn’t too dominant in taste in this recipe, it aids the wrap to stick well. Skip if you do not like it. Just make sure to press the wrap tightly.
Important tips to make the best samosa wraps.
- Do not skip the homemade roasted masala for authentic tasting filling.
- Tortilla chips mock the fried samosa crunch so it is highly recommended.
- Choose a big tortilla to make this wrap or make quesadillas out of smaller ones.
Make ahead-of-time tips.
For the potato peas masala
Cooked masala stays well in the fridge for 4 four days and freezes well in an air-tight container for 3 months.
For the spicy and sweet chutneys.
Chutneys stay well in the fridge for a week. I freeze it for 3-4 months for a longer shelf-life.
For the yogurt cilantro lime dressing.
It stays well in the fridge with no discoloration for 3 days.
press the wrap tightly.
Healthier recipe for samosa lovers.
Samosas are deep-fried. But in this recipe, I am stuffing the potato pea masala in a tortilla. This makes it a better option and gives you the same taste as the fried one.
You can choose a low-carb or whole grain tortilla and baked nacho chips to make it healthy.
Don’t skip the chutneys.
Any chaat is incomplete without chutneys i.e mainly the cilantro mint chutney and the tamarind date chutney.
You can make your own ones or buy them from an Indian grocery store for convenience.
The secret to the crunch!
In this recipe, tortilla chips are the secret to the crunch that you feel when you eat the actual samosa. So do not skip this element.
You can either use the store-bought fried or baked ones.
Make it Vegan and Gluten-Free.
- Swap yogurt with dairy-free yogurt or sour cream to make this recipe vegan.
- Use large gluten-free tortillas of your choice to make this wrap.
Make samosa quesadillas instead!
If you do not have big tortillas, then simply make these into quesadillas. Just sandwich all the toppings between two small 6-7″ tortillas and cook on low flame until crisp on both sides, flipping once in between. Do not skip the nacho chips for the crunch.
What type of tortillas to use?
- I like to use store-bought ones for convenience. There are a lot of options depending on your needs. If you are carb conscious then go for carb balance or high fiber one.
- If you are looking for gluten-free options buy those.
- Homemade whole wheat Rotis are great too. Just make sure they are soft and pliable. You will have to roll them 9-10″ in diameter for a wrap shown in this recipe. If you have smaller rotis then turn them into quesadillas.
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Samosa Chaat Crunch Wrap Recipe.
Samosa Chaat Crunch Wrap (Indo-Mexican)
Ingredients
For roasting spices.
- 1 tablespoon coriander seeds dhana
- 1 tablespoon fennel seeds sauf
- ½ tablespoon cumin jeera
- 3 cloves laung
- 6 peppercorns whole black pepper.
For the potato masala.
- 2 tablespoon cooking oil
- 800 grams white potatoes Or 8 fist-size ones.
- ½ cup peas fresh or frozen.
- 3 small green chilies finely chopped
- 1 tablespoon plus 1 teaspoon Ginger Grated or paste.
- Salt to taste.
Spices
- 1 teaspoon red chili powder
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon amchoor powder.
For the yogurt dip.
- 1 cup yogurt of choice
- Big fistful cilantro sprigs.
- ½ jalapeno or green chili of choice.
- 2 cloves garlic
- ½ avocado
- 1 teaspoon lemon juice.
- Salt and pepper to taste.
- Water to thin it out
For assembling the crunch wraps.
- 10 count large tortillas.
- ½ cup tamarind date chutney.
- ½ cup cilantro chutney
- ½ cup chopped onions.
- 1 cup tortilla chips roughly crushed.
- ½ cup nylon sev.
- ½ cup Mexican cheese Or more.
Instructions
To roast the spices.
- Put all the whole spices called for on a thick bottom pan.
- Roast them on low heat stirring continuously for 3-4 minutes until aromatic and lightly brown.
- Take it off the flame and let it cool down.
- Now roughly pound these spices using a mortar and pestle.
- Keep aside until use.
To make the filling.
- Microwave frozen peas for 2 minutes or boil the fresh peas for 5-6 minutes separately until tender.
- In a pan add some oil. Once warm add in the finely chopped chili and grated ginger. Let it cook for 30 seconds on low flame. Add hing, turmeric, red chili powder, and store-bought garam masala followed by the roughly chopped potatoes and salt. Mix well to coat.
- Cover and cook it for 1 minute on low flame.
- Now uncover and add in steamed peas, make sure to drain them off the water. Add in the cilantro. Mix well and smash the filling with the back of your spoon or a masher to create a masala.
- Add in the prepared roasted masala and fold to combine. Cover and cook on low heat for 2 minutes.
- Uncover and mix everything well. Taste and adjust any seasoning if needed.
For the yogurt dip.
- Add everything called for the dip in a food processor or a blender and process until smooth.
For assembling.
- Refer to the step-by-step photos and the video is given.
- Warm up a 9-10” tortilla on the skillet for 10 seconds so that it becomes soft.
- Now using a knife or a pizza cutter make a slit only up to midway like the radius of a circle.
- Now scoop some masala on one-quarter of the tortilla. Followed by some sweet chutney and onions in the second quarter. To the third quarter add in crushed tortilla chips.
- Add some green chutney and little cheese to the fourth quarter of the tortilla.
- Now start folding the tortilla counterclockwise, by overlapping the masala and the onions, followed by folding over the chips and then the cheese. You should get a triangle in the end.
- Apply light pressure over the tortilla making sure it is pressed well.
- Now grease a warm skillet lightly with oil. Top it with the prepared wrap.
- Next cook this wrap on both sides over low- medium heat until crisp, flipping once in between.
- When making all the wraps, cut it from the center if desired or serve it as is.
- Drizzle a generous amount of the prepared cilantro yogurt dressing to it and, top it with sev.
- You can further add pomegranate perils and cilantro if desired.
- Serve immediately.
Step by Step video of the recipe –
Notes
Possible substitutes.
- I highly recommend making roasted masala. If it is not possible, compensate by adding 1 extra teaspoon of store-bought garam masala, 1.5 teaspoons of coriander powder, 1 teaspoon of fennel seeds, and a pinch of clove powder.
- You can swap half of the boiled potatoes with cooked smashed chickpea to make it healthier.
- If an avocado is unavailable then simply make yogurt cilantro lime dip. It will still taste amazing.
- Skip pomegranate if unavailable.
- Cheese isn’t too dominant in taste in this recipe, it aids the wrap to stick well. Skip if you do not like it. Just make sure to press the wrap tightly.
Important tips to make the best samosa wraps.
- Do not skip the homemade roasted masala for authentic tasting filling.
- Tortilla chips mock the fried samosa crunch so it is highly recommended.
- Choose a big tortilla to make this wrap or make quesadillas out of smaller ones.
comments and suggestions are welcome