Indian style potato and chickpea wraps

Indian style potato and chickpea wraps are a fusion of traditional Indian flavors packed into a convenient wrap. This delicious, easy-to-make meal brings the essence of India straight to your table. Perfect for lunches, dinners, or even a quick snack, you’ll find it hard to resist once you’ve tried it. Dive into the recipe below!

Ingredients:

• Potatoes: 2 medium-sized (approx. 200g each) [400g in total]
• Canned chickpeas: 1 cup (8 oz) [225g]
• Tortilla wraps: 4
• Red onion: 1, finely chopped
• Green chilies: 2, chopped
• Ginger-garlic paste: 1 tablespoon
• Cumin seeds: 1 teaspoon
• Turmeric powder: ½ teaspoon
• Red chili powder: ½ teaspoon
• Fresh coriander (cilantro): a handful, chopped
• Lemon juice: 1 tablespoon
• Salt: to taste
• Olive oil: 2 tablespoons [30ml]

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Serves 4.

Nutritional Facts (per serving):

• Calories: 320 kcal
• Carbohydrates: 50g
• Proteins: 8g
• Fats: 10g
• Fiber: 7g
• Sodium: 320mg

Cooking Instructions:

1. Start by peeling and dicing the potatoes into small cubes.
2. In a pan, heat the olive oil and add cumin seeds until they sizzle.
3. Introduce chopped onions and sauté until they turn translucent.
4. Add the ginger-garlic paste, green chilies, and stir for 2 minutes.
5. Now, add the diced potatoes, turmeric, red chili powder, and salt.
6. Cover and cook the potatoes on a medium flame until they’re soft.
7. Meanwhile, drain and rinse the chickpeas, then add them to the pan.
8. Stir everything well, allowing the chickpeas to soak up the spices.
9. Finish with fresh coriander and lemon juice, mixing them in thoroughly.
10. Heat up your tortilla wraps in another pan or microwave.
11. Fill each tortilla with the potato-chickpea mixture, and you’re ready to serve!

Tips:

1. If you like your food spicier, you can add more green chilies or a hint of garam masala.
2. Using fresh tortillas makes a difference in the texture and taste.
3. If you have leftover mixture, it can be refrigerated and used the next day – it tastes even better!
4. You can add a drizzle of tamarind chutney or mint yogurt sauce for extra flavor.

Serving Suggestions:

The Indian style potato and chickpea wraps taste fantastic on their own, but for an even richer experience, serve them with a side of mint chutney or a dollop of plain yogurt. A fresh green salad or cucumber raita can complement the wraps wonderfully, giving a cool, refreshing contrast to the spicy filling.

Indian style potato and chickpea wraps are not just a culinary delight but also a nutritious meal. The chickpeas offer protein, while the potatoes provide carbohydrates, making it a balanced dish. The spices don’t just add flavor but bring a slew of health benefits. So the next time you’re in the mood for something savory, spicy, and nutritious, remember this wrap. It’s a wrap that embodies the vibrant flavors of India, waiting to be relished.

INDIAN STYLE POTATO AND CHICKPEA WRAPS

Indian style potato and chickpea wraps are a fusion of traditional Indian flavors packed into a convenient wrap. This delicious, easy-to-make meal brings the essence of India straight to your table. Perfect for lunches, dinners, or even a quick snack, you’ll find it hard to resist once you’ve tried it. Dive into the recipe below!

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Nutritions

Nutrition Facts

INDIAN STYLE POTATO AND CHICKPEA WRAPS

Amount per Serving

Calories

320

% Daily Value*

Fat

 

10

g

15

%

Sodium

 

320

mg

14

%

Carbohydrates

 

50

g

17

%

Fiber

 

7

g

29

%

Protein

 

8

g

16

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Potatoes: 2 medium-sized approx. 200g each [400g in total]
• Canned chickpeas: 1 cup 8 oz [225g]
• Tortilla wraps: 4
• Red onion: 1 finely chopped
• Green chilies: 2 chopped
• Ginger-garlic paste: 1 tablespoon
• Cumin seeds: 1 teaspoon
• Turmeric powder: ½ teaspoon
• Red chili powder: ½ teaspoon
• Fresh coriander cilantro: a handful, chopped
• Lemon juice: 1 tablespoon
• Salt: to taste
• Olive oil: 2 tablespoons [30ml]

Instructions

• Start by peeling and dicing the potatoes into small cubes.
• In a pan, heat the olive oil and add cumin seeds until they sizzle.
• Introduce chopped onions and sauté until they turn translucent.
• Add the ginger-garlic paste, green chilies, and stir for 2 minutes.
• Now, add the diced potatoes, turmeric, red chili powder, and salt.
• Cover and cook the potatoes on a medium flame until they’re soft.
• Meanwhile, drain and rinse the chickpeas, then add them to the pan.
• Stir everything well, allowing the chickpeas to soak up the spices.
• Finish with fresh coriander and lemon juice, mixing them in thoroughly.
• Heat up your tortilla wraps in another pan or microwave.
• Fill each tortilla with the potato-chickpea mixture, and you’re ready to serve!

Notes

TIPS:

1. If you like your food spicier, you can add more green chilies or a hint of garam masala.
2. Using fresh tortillas makes a difference in the texture and taste.
3. If you have leftover mixture, it can be refrigerated and used the next day – it tastes even better!
4. You can add a drizzle of tamarind chutney or mint yogurt sauce for extra flavor.

SERVING SUGGESTIONS:

The Indian style potato and chickpea wraps taste fantastic on their own, but for an even richer experience, serve them with a side of mint chutney or a dollop of plain yogurt. A fresh green salad or cucumber raita can complement the wraps wonderfully, giving a cool, refreshing contrast to the spicy filling.