ingredients

• 3 medium potatoes ,boiled and mashed coarsely
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• 1 tsp oil
• ¼ tsp cumin seeds
• ¼ tsp coriander seeds
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• ½ serrano pepper, chopped or other hot or mild green chili pepper (optional)
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• 1 tsp ground turmeric
• ½ to 1 tsp ground cumin
• 1 tsp ground coriander
• ⅓ tsp cayenne
• ½ tsp garlic powder
• ½ to ¾ tsp salt
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• ¼ cup peas
• 2 tsp minced ginger
• ½ tsp chaat masala or ½ tsp amchur ( dry mango powder)
• 2 tbsp cilantro + mint mix
• ½ tsp (or more) lemon juice
  
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• 1 tsp oil
• 15 oz chickpeas, drained or 1.5 cups cooked
• ½ tsp each: ground cumin , coriander, garlic powder
• ¼ tsp each: ground cinnamon , cayenne, ginger powder
• ⅓ tsp salt , less or more depending on if the chickpeas are already salted
• burrito wraps

instructions

1. Samosa Mixture: Heat oil in a skillet over medium heat. Add cumin and coriander seeds and cook until they change to a deeper color. Add the Serrano pepper and cook for a minute. Add all the spices and mix in.
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2. Add the mashed potatoes, salt and mix in. Break any larger pieces. Cover and cook for 2 mins. Add peas and ginger. Add chaat masala.. Taste and adjust salt and flavor. Cover and cook for 2 mins, then let sit for another 2 mins for the flavors to develop.
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3. Chickpeas: Heat oil in a skillet. Add the spices, then water (to make a kind of slurry), then the chickpeas. Cover and cook for 2 mins. Add a good splash of water and mix, cover and cook for another 2-3 mins. Taste and adjust salt and flavor.
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4. Wraps: Layer any greens if using. Add the potato mixture. Then some chickpeas, chopped tomato, onion. Fold ’em up like burritos and cook on a dry or lightly oiled pan till lightly browned, each side. Serve with green tahini sauce or a lemon+herby-yogurt sauce.

Recipe lightly adapted and image from https://www.veganricha.com/samosa-wraps-spiced-potato-chickpea-burrito/