Samosa Wraps with Homemade Mango Chutney (2024)

Published: Feb 15, 2017 · Updated: May 31, 2021

Jump to Recipe

These samosa wraps are super easy to put together with spiced potatoes and peas, crisp greens, spicy red onion and a simple homemade mango chutney. Make these samosa wraps ahead and freeze them for a quick lunch (or dinner) throughout the week.

Samosas are one of my favorite-est things but making the dough from scratch is rather time consuming. My usual shortcut is to use phyllo dough to make samosa triangles which can be baked in the oven. Much less time consuming and much less greasy than the normal samosas.

Where I got the idea for samosa wraps, god only knows. I googled it and found that there is an American company that sells samosa wraps but, of course, they’re not sold in Europe so I have no idea how good they are. At any rate, my samosa wraps are a quick and easy way to quench your craving for Indian flavours and certainly cheaper than any store-bought wrap.

This post contains affiliate links to help offset the cost of running the blog with no additional cost to you.

All you need to do is dice up some potatoes, boil them, throw in some frozen peas and add some deliciously fragrant spices. I like to use mango powder in my samosas, it’s one of my favorite Indian spices and if you like Indian food too, I’d strongly recommend keeping some on hand. But if you don’t have it, you can just leave it out or add a squeeze of lemon juice, although it’s definitely not the same!

Then build your wraps. In order to break up the potatoes, I like to add some greens. In this case I’ve added spinach, but kale, cabbage or lettuce would work as well to add some freshness to these samosa wraps.

The mango chutney adds a sweet and sour element and is a simple as throwing all the ingredients in a pot and simmering it until it’s deliciously soft and thick. Then, top with some red onion and cilantro and roll ‘em up. You can roll them up open-ended, taco style, or fold the ends in burrito-style.

Just like my make-ahead vegan breakfast tacos, you can wrap these samosa wraps in tin foil and pop them in the freezer for lunch later on. Simply reheat in the microwave, toaster oven or oven and enjoy!

Got leftovers? Use them in these recipes:

Cilantro, mango, ginger: Thai Buddha bowl with peanut red curry sauce

Cilantro, red onion: Chickpea avocado salad

Potatoes: Vegan potato leek soup

Samosa Wraps with Homemade Mango Chutney

4.50 from 2 votes

PrintPin Recipe Rate

Course: Main Course

Cuisine: Indian-Inspired

Total Price: $7.89

Price per Serving: $1.32

Prep Time: 10 minutes minutes

Ingredients

3 large potatoes finely diced - $0.92
1 cup (140 grams) frozen peas - $0.34
2 medium mangos finely diced - $1.98
1 red onion half finely diced, half thinly sliced - $0.34
⅓ cup (50 grams) raisins - $0.36
⅓ cup (65 grams) brown sugar - $0.10
5 cloves of garlic minced - $0.16
2 tablespoons minced ginger divided - $0.13
3 tablespoons red wine vinegar - $0.30
¾ teaspoons sea salt divided - $0.03
1 ½ tablespoons oil - $0.08
1 teaspoon cumin seeds - $0.02
1 long green chili pepper minced - $0.48
½ teaspoon chili powder - $0.05
1 teaspoon fennel seeds - $0.05
1 teaspoon coriander powder - $0.05
1 ½ teaspoons garam masala - $0.11
1 teaspoon mango powder optional, or sub a squeeze of lemon juice - $0.07
A small bunch of cilantro - $0.20
6 large tortillas - $0.92
A bag (300 grams/10.5 oz) spinach - $1.00

Instructions

Boil the potatoes in a medium pot until tender. Before draining, throw in the frozen peas, then drain the pot.
While the potatoes are cooking, prepare the mango chutney by combining the mango, the diced red onion, raisins, brown sugar, garlic, 1 tablespoon of the ginger, vinegar and ¼ teaspoon of the salt in a small pot. Bring to a simmer over medium heat and cook, stirring occasionally, until thick – about 30 minutes.
Heat the oil in a large saucepan over medium heat. Add the cumin seeds and fry until they darken slightly in colour and release their aroma – about 30 seconds. Add the chili pepper and remaining 1 tablespoon of ginger. Fry until soft and fragrant – about a minute. Add the chili powder, fennel, coriander powder and garam masala and fry until fragrant – about a minute. Add the potatoes, peas, mango powder (if using), remaining ½ teaspoon of salt and 2 tablespoons of chopped fresh cilantro to the pan and mix well with the spices.
Make your wraps by placing a bed of spinach on each tortilla, topping with the potatoes, mango chutney, sliced red onion and a sprinkling of fresh cilantro leaves. You can fold them open-ended like a taco or fold in the ends and wrap them up like a burrito.

Notes

Find us on Instagram@stingyveganrecipes

Find us on Facebook@thestingyvegan

Nutrition

Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

« Vegan Potato Leek Soup

Thai Buddha Bowl with Peanut Red Curry Sauce »

Reader Interactions

Comments

Paisley says
March 26, 2017 at 10:47 pm
Made this today- so delicious! I added shredded carrots, a few squeezes of lemon, and doubled the peas. I will definitely be making this a part of my regular rotation of recipes!
Reply
- Melissa says
  March 30, 2017 at 10:49 pm
  See Also
  Cavatini Supreme Recipe
  Awesome! So glad you enjoy it!
  Reply
Amy says
June 15, 2017 at 4:21 am
I've made this twice now, it's so delicious! I also add some chickpeas, but other than that followed the recipe exactly. Tonight was the second time I made it, because the mango powder I ordered from Amazon came the other day! It really kicks it up, I'm so glad I bought some. I like to grill my wraps...and with leftovers before I made little patties and fried them till they were crispy. Love your site! Thanks for the great recipes and recommendations 🙂
Reply
Cassandre says
June 17, 2017 at 6:26 pm
Looks amazing ! Love Indian food. I love that this is freezer friendly, I'm going to give birth in a couple of weeks, so I want to full my freezer with yummy food to help me the first weeks when baby arrives.
But, with most of the recipes I tried in the past, most of the time I'm disappointed when it's time to unfreeze it and cook it.
So, which way to you prefer for reheating it ? And what's your technique/temperature/time ?
Thank you so much 🙂
Reply
- Melissa says
  June 27, 2017 at 10:51 am
  I generally put them in the microwave for a couple of minutes, flipping once. There could be a better technique for defrosting wraps but I'm lazy so that's how I do it!
  Reply
Gena says
September 29, 2017 at 4:27 am
Made these tonight, they were delicious! I made the chutney the day before which made it really easy for a week night dinner. Will definitely have these on rotation.
Reply
Wendy says
November 17, 2017 at 6:35 pm
Have you tried this without the sugar? I'm wondering if eliminating it would completely ruin the flavor.
Reply
- Melissa says
  November 22, 2017 at 2:03 pm
  I haven't. Usually mango chutney is pretty sweet but you could try it without sugar. I'd suggest reducing the ginger or it might be too strong.
  Reply
Cathy says
January 03, 2018 at 2:09 am
Made this tonight. So much flavor!
Reply
Mireille says
December 19, 2018 at 7:17 pm
Just finished it, it's wonderful, but, we finished it with 3 persons! I made my own (sweet potato) wraps. I'll look for more recipes from your side!
Reply
Liz says
February 22, 2020 at 6:13 am
I couldn't look at the recipe after I saw you said "God" and didn't capitalize the "g." I hope that was an oversight on your part.
Take care.
Reply
- Melissa says
  February 24, 2020 at 12:15 pm
  This is my favourite comment ever
  Reply
- R says
  February 23, 2023 at 5:14 am
  This is the worst comment ever.
  Reply
Margy says
May 10, 2022 at 11:39 pm

My chili powder was too hot, I should have halved it. But otherwise these were delicious! The mango chutney is a perfect accompaniment to the potato/pea curry.
Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.