Delicious Samosa Wraps: An Indian Street Food Fave!
Welcome, fellow food lovers! Today, I invite you to embark on a culinary adventure with me as we explore the vibrant and exciting world of Indian cuisine. Get ready to tantalize your taste buds with the irresistible flavors of my Indian Samosa Wraps Recipe.
Filled with an aromatic blend of spices, veggies, and protein, these wraps will transport you straight to the bustling streets of Mumbai. The traditional samosa pastry is substituted with wheat tortillas in this recipe, making it a healthier alternative without compromising on taste.
As a chef, I firmly believe that food is not just about nourishing our physical bodies but also about stimulating our minds and souls. Cooking is an art form that allows us to express our creativity and experiment with flavors. So take a leap of faith, push yourself out of your culinary comfort zone and try something new today.
I promise that with every bite of Indian Samosa Wraps Recipe, you will be transported to a world of exotic flavors that will leave you yearning for more. Join me as we discover the magic of Indian cuisine together!
Why You’ll Love This Recipe
Friends, I assure you that this Indian Samosa Wrap recipe will be one of the most delicious and satisfying meals you’ll ever enjoy.
First of all, let me tell you that the combination of spices in these samosas is nothing short of magical. With a blend of cumin, coriander, ginger, curry powder, and cayenne pepper, your taste buds will take a journey to the streets of India with every bite. The added kick of fresh lemon juice and salt will bring out even more flavor in this dish.
But what truly sets this recipe apart is the versatility it offers. You can use traditional samosa pastry or wrap it in tortillas or wonton wrappers for a modern twist. If you’re vegan, simply swap out the butter for olive oil and the meat for extra firm tofu. And if you’re looking to switch up your filling options, try using carrots, sun-dried tomatoes, peas or potatoes as an ingredient in your Indian samosa wraps.
Not only is this recipe flavorful and versatile, it’s also incredibly easy to make at home! Whether you choose to use traditional samosa dough or venture outside the box with tortillas or wonton wrappers – this recipe is accessible to everyone.
Trust me when I say my Indian Samosa Wraps will be hit with anyone who tries them. They’re perfect for a quick meal or appetizer during any gathering- big or small. I promise this recipe will become a household favorite once tried and tested!
Ingredient List
- 2 cups white whole wheat flour
- 3 tbsp olive oil
- 1 tsp salt
- 3/4 cup unsweetened coconut milk
- 1/2 tsp cayenne pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tbsp curry powder
Filling:
- 2 medium-sized organic potatoes, peeled and cut small.
- 1 cup frozen peas
- 14 ounces extra-firm tofu, frozen and thawed, then squeezed in kitchen towel and crumbled.
- 2 tbsp extra-virgin olive oil.
- 2 cloves garlic, minced.
- 1 medium onion, chopped.
- 1 carrot, peeled and grated.
- ¼ cup chopped sun-dried tomato.
Traditional Samosa Dough:
- 1 cup maida flour or all-purpose flour
- A pinch of salt
- Carom seeds (ajwain)
- Water to knead the dough.
Samosa Wrappers:
If you don’t want to make your own samosa dough
- Wonton wrappers or egg roll wrappers or spring roll wrappers can be used as a substitute.
Organic Potato-Pea Tofu filling:
If you’re looking for an easy vegan option, try a variation of our recipe that doesn’t include traditional samosa dough. This filling can be wrapped in a firm wrap such as a burrito.
Find Amy’s Indian Samosa Wrap at Whole Foods Market or online at Amy’s Kitchen. Unwrap an easy and delicious samosa made with lightly spiced organic potatoes, peas and tofu wrapped in soft-baked wheat tortilla.
This wrap is perfect for those who want traditional samosa flavors without the hassle of making their own dough!
The Recipe How-To
Step 1: Make the Samosa Wraps
To make the traditional samosa wraps, you will need maida flour, purpose flour, salt, carom seeds, and butter in addition to some water. These ingredients will help you create a crunchy, flaky pastry with a delicate texture that’s perfect for enclosing the savory filling. Mix the two types of flour and then blend the butter into it with your fingertips until it is evenly distributed. Add enough cold water to bring the mixture together in a smooth dough. Knead well before wrapping the dough up in cling wrap and allowing it to rest for at least an hour.
A shortcut alternative to making homemade samosa pastry would be using wonton wrappers or tortillas instead of samosa wraps.
Step 2: Prepare the Filling
In a pan, heat some extra virgin olive oil and add chopped garlic cloves and diced onions. Cook on medium heat until onions are translucent. Add diced boiled organic potatoes, diced carrots, chopped sun-dried tomatoes, and frozen or fresh green peas, along with cubed firm or extra firm tofu if desired.
To give your filling that unmistakable Indian flair, sprinkle in some curry powder, cayenne pepper, ground cumin, ground coriander, ground ginger, and salt to taste, then cook until everything is soft and flavorsome.
Step 3: Shape, Fill and Wrap
Place a small amount of filling mixture into each samosa wrap or tortilla at one end. Fold diagonally in half so that the filling is exposed on top before folding again into a traingular shape. Seal edges with flour paste made from flour mixed with enough water (and some salt) to form this paste. Repeat until all wrappers are filled.
Alternatively, if you used made wonton wrappers or tortillas to make “samosa wrapping” easier: place one wrapper flat on a surface and add a spoonful of filling at one end so that it covers only 1/3 of the wrap. Roll up tightly towards the flap end where no filling has been placed until completely wrapped over onto itself producing what looks like a burrito-shaped package.
Step 4: Bake and Serve
To bake your samosas, brush each one lightly with olive oil before popping them into a preheated oven set at 350 degrees Fahrenheit for about 15-20 minutes until they turn light golden brown. If you opt not to use oil, spray samosas lightly with cooking spray or omit altogether for less crisp but still delectable treat.
Allow them to cool slightly before serving with my special mint chutney dip made from freshly blended mint leaves and ginger mixed with unsweetened coconut milk,a dash of fresh lemon juice and salt to taste.
Your guests are sure to love this easy-to-make-and-follow
Substitutions and Variations
One of the best things about this Indian Samosa Wraps recipe is how versatile it is! There are so many different ingredients you can swap in and out to make it your own. Here are a few substitutions and variations to try:
– Vegetables: If you’re not a fan of the sun-dried tomato, carrot, and onion filling I suggest, don’t be afraid to mix it up! You could use bell peppers, sweet potatoes, or spinach instead. Remember to chop them into small pieces so they cook through quickly.
– Protein: This recipe calls for extra firm or firm tofu, but you could also use cooked chicken or chickpeas if you prefer. Shrimp, ground turkey or beef are great alternative sources of protein if you want a non-vegetarian version.
– Wrappers: In case you don’t have samosa wrappers on hand, feel free to use wonton wrappers instead since they work just as well. Or, if you’re feeling adventurous in the kitchen, try making your own samosa dough using maida flour and carom seeds!
– Vegan Samosas: Cooking for someone who is vegan? Replace the butter in the dough recipe with coconut oil or vegan margarine. You may also use almond flour instead of wheat flour to make it gluten-free.
– Spice Blend: The spice blend used is a combination of ground cumin, coriander, ginger, and curry powder. However, I encourage experimentation with spice blends as per one’s preference. One could add more heat with additional cayenne pepper if preferred.
No matter what ingredients you choose for your samosas, be sure to balance the flavors and spices gradually as you add them to the mixture to ensure perfect satisfaction level. Get creative and have fun with this dish – there are endless possibilities!
Serving and Pairing
Now that you have made these tantalizing Indian samosa wraps, you might be wondering what to serve them with. When it comes to pairing food and drinks, it’s all about balancing flavors and textures. These samosas are zesty and hearty with a crispy exterior and a sensational filling. The good news is that they are versatile and can be served as a main dish or an appetizer.
For a light lunch or dinner, serve these samosa wraps with a simple green salad dressed with lemon vinaigrette. The freshness of the salad complements the richness of the filling in the samosas. Another great pairing is a cooling mint raita dip. This dip adds creaminess to the dish while freshening up the palate between bites.
If you’re serving these samosas as appetizers, they pair well with fruity cocktails like mango margaritas or tropical smoothies. The sweet and tangy flavors play off of the spices in the samosa mix, making for a burst of flavor with every bite.
If you want to step up your game and create an Indian-themed meal, consider pairing these samosas with other traditional Indian dishes like palak paneer or chicken tikka masala. You could also serve them alongside other appetizers such as vegetable samosas or potato masala dumplings (aloo bonda).
Overall, this recipe provides numerous options when it comes to serving and pairing of your Indian samosa wraps whether you want to create a full-blown meal or just have them as snacks. Just remember that whatever you chose to pair them with should not overpower their spiced flavorful taste but rather complement it.
Make-Ahead, Storing and Reheating
One advantage of these samosa wraps is that it’s easy to make them ahead of time. You just need to prepare them until the point before baking or cooking in the pan, and then store them in an airtight container or freezer-safe bag. If placing in the freezer, they can stay fresh for up to three months.
To reheat, simply take them out of the freezer or fridge and let them come to room temperature for about 20 minutes. Bake at 350°F for approximately 15 to 20 minutes or heat over medium-low heat until warmed through.
When storing leftovers, ensure that they are stored in an airtight container in the refrigerator. They will typically last around 3-4 days without losing taste and texture when reheated over medium heat in a non-stick pan with extra oil or ghee until crispy.
As for using the leftover samosa filling, you can repurpose it to make a delicious samosa chaat crunch wrap by filling it into a soft wheat tortilla with some uncooked vegetables like cucumber or carrots, garnish with chutney and crushed papadum for a delightful crunch – enjoy as a crunchy taco-style snack!
With these make-ahead, storing, and reheating tips, you can now have a comforting meal all week long without any hassle. Try making extra and see how quickly they disappear!
Tips for Perfect Results
One crucial tip for making these Indian Samosa Wraps perfectly is to make sure the filling is well-cooked and seasoned. To achieve this, I recommend cooking the diced potatoes and carrots in boiling water for about 10-12 minutes before adding them to the onion, garlic, sun-dried tomatoes, and spices mixture.
Another important thing to consider when making Indian Samosa Wraps is the texture of the filling. It should be dry enough to hold its shape when wrapped in a samosa pastry or tortilla but moist enough to create a flavorful, juicy bite. To achieve this balance, it’s essential to use a slotted spoon when transferring the boiled veggies to the onion-spice mixture. That will allow any excess water to drain out.
When folding samosas or assembling the tortilla wraps, make sure that they are sealed properly. Otherwise, they may open up while frying or baking, resulting in an unevenly cooked or messy filling. To seal them correctly, dip your finger into a small bowl of water or flour paste and moisten the edges that need to be sealed before folding or rolling them up.
Another useful tip is to wrap and store any leftover samosas or tortilla wraps as soon as possible. They tend to lose their crispiness if they sit for too long at room temperature. If you’re planning on serving them later, I suggest reheating them in an oven at 350°F for about ten minutes or until crispy again.
Finally, don’t be afraid to experiment with different fillings and wrappers! While traditional samosas are made with purpose flour dough and deep-fried, you can also use wonton wrappers for a crunchy appetizer or fill wheat tortillas for a healthier version of the dish. The possibilities are endless!
FAQ
Before we dive into FAQs, let’s recap some of the essential elements in this Indian Samosa Wraps recipe. We have combined traditional samosa flavors with soft wheat tortillas wrapped around spiced organic potatoes and tofu for easy, vegan samosas that can be baked or fried. Now, let’s address some frequently asked questions to help you achieve perfect results every time you make samosas at home.
What is samosa wrapper made of?
To create the perfect samosa dough, some people in India typically use maida flour. However, you can easily swap this out for all-purpose flour if needed. Along with the flour, the dough requires butter, salt, water and some ajwain (also known as carom seeds) to give it that distinct flavor.
What is the wrapping for a samosa?
When crafting Samosa Wrappers, most recipes call for the use of All-Purpose or Maida Flour. If you are looking for a more elevated and fluffy Samosa, adding Baking Powder to your recipe will do the trick.
What are Indian samosas made of?
One way to prepare samosas is by combining maida flour, which is a type of wheat flour, with vegetable oil or butter, salt, and water to form a dough that can be enhanced with the use of carom seeds to add flavor.
Bottom Line
In conclusion, this Indian Samosa Wraps recipe is a must-try for anyone looking for a flavorful and vegan dish. With its lightly spiced organic filling wrapped in a soft, baked wheat tortilla or samosa wrap, it is sure to impress your taste buds. The variety of substitutions and variations make it adaptable to any dietary needs, while the tips for perfecting results ensure a foolproof experience. Plus, with the option to make-ahead, store and reheat, this dish is ideal for meal prep and busy weeknights.
So, whether you are an experienced cook or just trying out new recipes at home for the first time, I highly recommend giving this recipe a try. From traditional samosa dough to easy samosa folding using wonton wrappers or tortillas, there is something here for everyone.
So go ahead and get cooking! And don’t forget to share your experience making this recipe with family and friends. Happy eating!
Indian Samosa Wraps Recipe
Ingredients
- 2 garlic cloves (minced)
- 1/2 tablespoon extra virgin olive oil
- 3 medium potatoes (diced)
- 1/2 large onion (diced)
- 2 carrots (diced)
- 1 fresh jalapeno, seeded and diced
- 1 cup sodium-free vegetable broth
- 1 cup frozen peas
- 1 sun-dried tomato (diced finely)
- 1 teaspoon salt
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 2 tablespoons fresh lemon juice
- homemade tortillas or naan bread
- 2 cups white whole wheat flour
- 2 teaspoons aluminum free baking powder
- 1 teaspoon salt
- 2 teaspoons Earth Balance natural buttery spread
- 1 cup unsweetened coconut milk (So Delicious 50 Calorie unsweetened)
Instructions
- In a large skillet add 1/2 tablespoons olive oil. Add garlic and cook for 30 seconds stirring constantly. Add potatoes, onion and carrots and cook for 10 minutes, stirring as needed.
- Add 1 cup vegetable broth, sun-dried tomato, jalapeno, peas, salt, seasonings and lemon juice.
- Cover and let simmer until all liquid has been absorbed. Use a potato masher to mash your potato mixture somewhat. Leave some chunks.
- Divide mixture into 4 parts and put each part on each of the 4 tortillas. Roll by bringing in the sides of the tortilla and rolling. Warm if needed before serving. Slice in half and serve with spinach salad and orange slices.
- Whole Wheat Tortillas.
- Mix together the flour, baking powder and salt. Work in Earth Balance Butter with a hand pastry blender.
- Slowly add warm coconut milk. Stir until a loose, sticky ball is formed.
- Knead for two minutes on a floured surface. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth for 30 minutes. This stage is very important.
- After the dough has rested, divide into 4 equal parts. Make each section into a ball and roll out to about a 10" - 12" circle.
- Heat griddle to high. Add first tortilla. Flip after a minute. Push tortilla down with spatula to produce air pockets. Keep moving spatula around the tortilla to produce more air pockets. Flip tortilla and continue with process until tortilla is lightly browned in a few areas of tortilla. If desired you can brush tortilla lightly with Earth Balance Butter on one side.
- Store tortillas under damp cloth until ready for use.