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Samosa Chaat Crunch Wrap

Samosa Chaat Crunch Wrap: Your New Favorite Healthy Fusion

Enjoy the delectable Samosa Chaat Crunch Wrap, a fusion of Indian and Mexican flavors that's healthy and easy to make.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: Indian, Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 tablespoon Coriander Seeds Roasting brings out the flavor; substitute with pre-ground coriander if needed.
  • 1 tablespoon Fennel Seeds Adds a sweet, aromatic flavor; omit or reduce for less sweetness if desired.
  • 1 teaspoon Cumin Provides earthiness; can use ground cumin as a quicker alternative.
  • 800 g Potatoes Main filling ingredient, providing bulk and texture; sweet potatoes can be used for a twist.
  • 1/2 cup Peas Adds sweetness and color; fresh or frozen peas are both acceptable.
  • 3 small Green Chilies For heat; adjust quantity based on spice preference.
  • 1 tablespoon Ginger Adds warmth and depth; ginger paste can be substituted.
  • to taste Salt For seasoning; adjust to taste.
  • 1 teaspoon Red Chili Powder Essential for heat; can substitute with smoked paprika for a different flavor.
  • 1/2 teaspoon Turmeric For color and health benefits; omit for a milder flavor.
  • 1 teaspoon Garam Masala Essential aromatic blend; avoid substituting for best results.
  • 1 teaspoon Amchoor Powder Provides tanginess; lemon juice can be used as an alternative.
For the Yogurt Dip
  • 1 cup Yogurt Base for the dressing; use dairy-free yogurt for a vegan option.
  • 1 big fistful Cilantro Freshness; parsley can substitute if unavailable.
  • 1/2 Jalapeno Adds spice; use less or omit for low heat.
  • 2 cloves Garlic Enhances flavor; can use garlic powder if preferred.
  • 1/2 Avocado Creaminess for the dip; can replace with sour cream for a different texture.
  • 1 teaspoon Lemon Juice Brightening flavor; lime juice can substitute.
For the Wrap
  • 10 large Tortillas Holds everything together; choose whole grain or low-carb for healthier options.
  • 1/2 cup Chutneys ½ cup each of tamarind and cilantro; essential for authentic flavor.
  • 1/2 cup Onions Adds crunch and flavor; green onions can be a suitable substitute.
  • 1 cup Tortilla Chips Provides crunch; baked tortilla chips can be a healthier option.
  • 1/2 cup Nylon Sev Adds a crunchy topping; use crispy fried onions for an alternative.
  • 1/2 cup Mexican Cheese Optional, adds creaminess; can substitute with nutritional yeast for a vegan option.

Equipment

  • skillet
  • blender

Method
 

Step‑by‑Step Instructions
  1. In a dry skillet over medium heat, add coriander seeds, fennel seeds, cumin, cloves, and black peppercorns. Roast them for about 3–5 minutes until fragrant.
  2. Peel and chop the potatoes into chunks, then boil or microwave them until tender, about 15 minutes. In a large skillet, heat oil and add chopped green chilies and ginger. Sauté for 2 minutes.
  3. In a blender, combine the yogurt, cilantro, jalapeno, garlic, avocado, lemon juice, salt, and pepper. Blend until smooth and creamy.
  4. Warm the tortillas in a dry skillet over low heat for about 30 seconds per side. Cut a slit halfway through each tortilla to create a pocket.
  5. Place the assembled wraps seam-side down in a skillet. Cook for about 3–4 minutes on each side until golden brown and crispy.
  6. Drizzle each warm wrap with the prepared yogurt dip and sprinkle with nylon sev for crunch. Garnish with pomegranate seeds and chopped cilantro.

Nutrition

Serving: 1wrapCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 500mgPotassium: 700mgFiber: 8gSugar: 3gVitamin A: 400IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Make ahead of time to enjoy fresh wraps for up to 4 days. Store leftovers in an airtight container.

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