Potato and Pea Samosa Wraps
Cozy, warming, and perfectly spiced, these potato and pea samosa wraps are a great choice for chilly days or simply when you want a tasty, convenient meal on the go.
Equipment
- large pot
- colander
- grater
- large bowl
- potato masher
Ingredients
- 3 cups Yukon gold potatoes (about 3 medium potatoes), scrubbed, eyes removed, roughly diced (see Note)
- 1 inch fresh ginger minced
- 1½ teaspoons garam masala
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes (optional)
- ¼ teaspoon turmeric powder
- 1 cup peas (fresh or frozen)
- 8 ounces super-firm tofu grated (see Note)
- 6 large (burrito-sized) whole-wheat tortilla wraps (or 8 soft-taco-sized wraps)
Instructions
- Boil the potatoes: Add the potatoes to a large pot. Fill with water to cover (leave about an inch of water above the potatoes). Bring the water to a boil. Lower the heat to medium-low. Cover the pot with a lid and continue to cook the potatoes over medium-low for 13 minutes. At 13 minutes, lift the lid and carefully spear a piece of potato with a fork to check for doneness; the fork should slide through easily, with no resistance. If the potato is too firm, re-cover and continue to cook the potatoes for another 2 to 5 minutes, checking periodically for doneness. Once the potatoes are soft enough for a fork to pierce them easily, drain them with a colander and transfer the cooked potatoes to a large bowl.
- Add spices: Add the ginger, garam masala, cumin, coriander, garlic powder, turmeric, and red pepper flakes to the bowl of cooked potatoes. Stir well.
- Mash the potatoes: Using a potato masher or large fork, mash about half of the potatoes. The goal is not to make them perfectly smooth; leave some lumps and large chunks for texture.
- Add the tofu and peas: Add the grated tofu and peas to the bowl and stir well. Taste and adjust seasoning as needed to suit your preferences.
- Make the wraps: Spoon the filling mixture into a line in the center of the whole-wheat wraps. Fold in the left and right sides. Then, holding those down, fold the side closest to you over the filling and roll it away from you. Tuck it under to make a burrito-like shape. Serve the wraps with the seam side down (this helps them hold together better). Enjoy the wraps plain or with a side of your favorite chutney or other dipping sauce.
Notes
- Because the skin on Yukon gold potatoes is so thin, there is no need to remove it before cooking, unless you prefer to do so.
- Grate the tofu on the largest holes of a box grater (or other grater) as you would a block of cheese. The result should be a combination of shreds (resembling shredded cheese) and crumbles.