Classic Samosa Chapatti Wraps

Instructions

1. 1

   In a large bowl, combine 200g self raising flour and 1 tsp salt. Gradually add 120ml water, mixing to form a soft dough. Knead for 5 minutes until smooth. Cover and let it rest for 20 minutes.

2. 2

   Meanwhile, peel and dice 2 medium potatoes (260g) and 1 medium carrot (60g). Finely chop 1 small onion (60g).

3. 3

   Bring a pot of water to a boil. Add the diced potatoes and carrot, and cook for 8-10 minutes until just tender. Drain and set aside.

4. 4

   Heat 1 tbsp vegetable oil in a pan over medium heat. Add

5. 5

   5 tsp cumin seeds and let them sizzle for a few seconds.

6. 6

   Add the chopped onion and sauté for 2-3 minutes until translucent.

7. 7

   Stir in 1 tsp garam masala,

8. 8

   5 tsp chili powder,

9. 9

   5 tsp turmeric, and

10. 10

    5 tsp coriander powder. Cook for 1 minute until fragrant.

11. 11

    Add the cooked potatoes, carrot, and 80g frozen peas. Mix well and cook for 3-4 minutes, mashing some of the potatoes for a chunky filling. Season with salt to taste. Remove from heat and let the filling cool slightly.

12. 12

    Divide the dough into 6 equal balls. Roll each ball into a thin chapatti (about 15cm diameter) on a lightly floured surface.

13. 13

    Heat a non-stick pan over medium-high heat. Cook each chapatti for 1-2 minutes on each side until golden spots appear. Keep warm in a clean towel.

14. 14

    To assemble, place a generous spoonful of the samosa filling in the center of each chapatti. Fold or roll up the chapatti to enclose the filling.

15. 15

    Serve the Classic Samosa Chapatti Wraps warm, with chutney or yogurt if desired.