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.
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 masalaCooked 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.