Samosa Wraps

Samosa Wrap

Last week, the grocery store had packages of wraps on sale- buy one, get one free.  So, I bought a package of “salsa” flavoured wraps and did them up Mexican style this week, but I also need something to fill the pretty red tomato-basil wraps this week.  Nothing says “tomato basil” like Indian food (joking!), so I decided to whip up some simple samosa wraps (not joking).  My version of samosa wraps uses lots of things I already had in my kitchen, and would be easy to change up according to your taste preferences.  However, I knew I had to top my wrap with my favourite spread- Tomato-Ginger Chutney from the Rebar Modern Food Cookbook.

Samosa Wrap Filling (Serves five.)

  • 2 tablespoons olive oil
  • 1 tsp cumin seed (or dried ground cumin)
  • 1/2 yellow onion, diced
  • 1 tsp garam masala (or curry powder)
  • 3 tomatoes, seeded and chopped
  • 2 tsp tumeric
  • 4 (relatively) large yellow potatoes, diced
  • 2 carrots, peeled grated
  • 1 cup peas, frozen
  • Water or stock as needed

Heat the olive oil and add the cumin seeds.  Stir occasionally until seeds begin popping, then add the onion and garam masala.  Saute until the onion is soft.

Add in the tomatoes and tumeric, and cook until the tomatoes are soft.

Add the potatoes, carrots and water or stock to cover.  Bring to a boil, then reduce heat, cover and simmer until vegetables are just cooked.

Add in peas and stir.  Return to a boil (add more liquid if needed) then reduce heat, cover and simmer until peas are cooked.

If the mixture is still watery, take off the lid and cook until the liquid evaporates.  Once almost all the liquid is gone, use a fork to gently mash some of the potatoes.

Serve inside a wrap or pita, or on top of rice, or as a side dish for an Indian meal!

Tomato-Ginger Chutney (Five condiment-sized servings.)

  • 4 Roma tomatoes, halved
  • 1/2 cup sundried tomatoes (not oil packed)
  • 1/2 medium yellow onion, chopped
  • 1 tbsp vegetable oil
  • 2 garlic cloves, minced
  • 1 tbsp minced ginger
  • 1 tsp cumin, roasted and ground
  • 1/2 tsp red chili flakes
  • 1 pinch cinnamon
  • 2 tbsp honey
  • 2 tbsp balsamic vinegar
1. Preheat oven to 325. Arrange Roma tomato halves on baking sheet. Roast in oven for 45 minutes, then let cool.
2. Rehydrate sundried tomatoes in very hot water for ten minutes, then strain. Let cool.
3. Heat oil in a medium skillet. Saute onions until soft. Add garlic, ginger, cumin, chili flakes and cinnamon  and saute for five minutes.
4. Place roasted tomatoes, onion mixture, honey and balsamic vinegar in a food processor. Pulse to combine, but leave some texture.
5. Let sit for at least thirty minutes before serving.
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One Response to Samosa Wraps

  1. Amy says:

    Thank you for visiting my blog and commenting on the chilaquiles! The vegetable dish above sounds wonderful! I just discovered my hubby loves Indian cuisine-something I’ve never made before. I’m making two Indian dishes this week, and will have to add this to our must-try list.

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