Name: Spiced Potato Chickpea Wraps
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tsp oil; 0.25 tsp cumin seeds; 0.25 tsp coriander seeds; 0.5 null serrano pepper, chopped ((optional)); 1 tsp ground turmeric; 0.5 tsp ground cumin (, preferably roasted); 1 tsp ground coriander; 0.33 tsp cayenne; 0.5 tsp garlic powder; 0.5 tsp salt; 3 null medium potatoes (,boiled and mashed coarsely); 0.25 cup peas; 2 tsp minced ginger; 0.5 tsp chaat masala ( or 0.5 tsp amchur (dry mango powder)); 2 tbsp cilantro mint chutney ((or chop a handful of cilantro and mint finely and mix in)); 0.5 tsp lemon juice (or more); 1 tsp oil; 15 oz chickpeas (,drained or 1.5 cups cooked); 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp garlic powder; 0.25 tsp ground cinnamon; 0.25 tsp cayenne; 0.25 tsp ginger powder; 0.33 tsp salt (, less or more depending on if the chickpeas are already salted); null null chopped tomato; null null chopped onion; null null cilantro mint chutney; null null greens (, optional); null null lettuce (, optional)

Instructions

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1

For the Samosa Mixture: Heat oil (1 tsp) in a skillet over medium heat. Add cumin seeds (0.25 tsp) and coriander seeds (0.25 tsp) and cook until they deepen in color. Add pepper, chopped (0.5 serrano) and cook for a minute.
2

Add ground turmeric (1 tsp), ground cumin (0.5 tsp), ground coriander (1 tsp), cayenne (0.33 tsp), and garlic powder (0.5 tsp) and mix. Stir in the potatoes, boiled and mashed coarsely (3 medium) and salt (0.5 tsp). Break any large pieces. Cover and cook for 2 minutes.
3

Add peas (0.25 cup), minced ginger (2 tsp), and cilantro mint chutney (2 tbsp). Mix well. Add chaat masala (0.5 tsp) or amchur (dry mango powder) and mix. Adjust taste with more lemon juice (0.5 tsp) if needed. Cover and cook for 2 minutes, then let rest for 2 minutes for flavors to develop.
4

For the Spiced Chickpeas: Heat oil (1 tsp) in a separate skillet. Add the chickpeas (15 oz), ground cumin (0.5 tsp), ground coriander (0.5 tsp), garlic powder (0.5 tsp), ground cinnamon (0.25 tsp), cayenne (0.25 tsp), ginger powder (0.25 tsp), and salt (0.33 tsp). Mix well. Cover and cook for 2 minutes. Add a splash of [water] and cook for another 2-3 minutes. Taste and adjust seasoning.
5

To assemble the wraps: Layer [greens or lettuce] (if using) onto each of the wraps (4 large). Add the potato mixture, then a portion of the spiced chickpeas, some [chopped tomato], [chopped onion], and a drizzle of [cilantro mint chutney]. Fold in the left and right sides of the wrap, then roll tightly from the edge closest to you. Optionally grill the wrap to seal. Serve with tamarind, mint cilantro, or mango chutney.