For the samosa mix
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 3 garlic cloves, minced
- 1 teaspoon fresh grated ginger
- 1 red chilli, finely chopped (optional)
- 4 medium potatoes, boiled peeled and diced
- 1 cup frozen green peas
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- ½ teaspoon chaat masala
- 1 teaspoon sea salt flakes (or to taste)
For the green chutney
- 1 bunch fresh coriander leaves and stalks
- 12–14 mint leaves
- 1 small green chilli
- 1 garlic clove
- ½ inch piece of ginger
- juice of 1 lemon
- ¼ cup toasted peanuts
- 1 teaspoon raw sugar
- ½ teaspoon sea salt flakes
- ½ cup water
fresh roti wraps, fresh coriander, greens, shredded cabbage, julienned carrot, hot sauce, coconut yoghurt, sweet sauce or chutney
- Place all ingredients for the chutney in the bowl of a small food processor and blend until smooth.
- Heat oil in a large sauté pan on medium heat. Add the cumin seeds, fennel seeds, garlic, ginger and chilli. Sauté for a minute.
- Add the potatoes, peas, spices and seasoning. Mix well. Adjust seasoning to taste and cook uncovered on slow heat for 10-15minutes until heated through.
- To serve, spread green chutney on the rotis. Top with salad greens, shredded cabbage and julienned carrots. Add the samosa mix. Drizzle with yoghurt, hot sauce or sweet chutney. Roll or wrap and enjoy.
Peanuts in the chutney can be substituted with pine nuts or cashew nut. In case of nut allergies, simply omit peanuts and reduce water added.
Chaat masala is a tangy spice mix available at Indian grocers. It imparts that beautiful Indian street-food flavour to dishes. Substitutes can be pomegranate molasses or black salt or mango powder. Again, this is optional.