Description
These folded aloo masala wraps are perfect for dinner, lunch or even game day.
Ingredients
Units
Scale
Aloo Masala
- 1 tbsp oil
- 1 cup mashed potatoes
- 1 tsp grated garlic
- 1/2 cup diced bell pepper
- 1/2 cup diced onions
- 1/2 cup diced carrots
- 1 tsp chaat masala
- 1/4 tsp chilli powder
- 1/8 tsp ground turmeric
- salt and black pepper
Wrap fillings
- 4 wraps
- 2 cups chopped greens of choice
- 1 cup grated vegan cheese
- 3/4 cup pomegrante seeds
- 1–2 tbsp chopped coriander
- 4–5 tbsp mint coriander chutney
- 3/4 cucumber (sliced)
- 1/4 cup sev
Instructions
- Aloo masala: heat oil in a pan over medium heat, add garlic and cook for a few seconds. Add onions, cook until translucent. Add carrots, bell pepper and spices. Cook for 5-7 minutes. Add mashed potato, and cook for 3 minutes. Transfer into a bowl to cool slightly.
- Assembly: create a slit from the centre to the edge. Add aloo masala on the bottom left quarter of the wrap, top with sev, pomegranate and fresh coriander. Add the greens on the top left. Spead around one tablespoon on the top right, top with sliced cucumbers. On the last quarter add grated vegan cheese. Fold the wrap starting from the aloo masala side up to the greens, next fold towards the chutney and cucumbers. Finally, fold one more time.
- Crisp up: heat a pan with olive oil, and with the cheese side down, place the folded tortilla wrap into the pan. Cook until golden and crispy. Flip and repeat. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Main Course
- Cuisine: Indian
Nutrition
- Calories: 180