Samosa Burrito is a simple mix of spiced potato and peas wrapped in a big flour tortilla.
- Samosa Burrito introduction
- Samosa Burrito why make this recipe
- Samosa Burrito how to make Samosa Burrito
- Samosa Burrito Ingredients :
- Samosa Burrito Directions :
- Samosa Burrito how to serve Samosa Burrito
- Samosa Burrito how to store Samosa Burrito
- Samosa Burrito tips to make Samosa Burrito
- Samosa Burrito variation (if any)
- Samosa Burrito FAQs
Samosa Burrito introduction
Samosa Burrito brings the taste of a samosa into an easy-to-eat burrito form.
If you want another quick burrito idea for breakfast or snack, try the loaded cheesy breakfast burritos for a different filling and cheese option.
Samosa Burrito why make this recipe
Samosa Burrito is fast and fills you up.
It uses simple ingredients you likely have at home and it cooks quickly.
Samosa Burrito how to make Samosa Burrito
Samosa Burrito is made by cooking the potato filling, filling a tortilla, and rolling it tight.
This method keeps the filling warm and the wrap neat. You can also swap fillings and try different spices like in a two-sauce chicken burritos for a meaty version.
Samosa Burrito Ingredients :
- 4 large potatoes
- 1 cup peas
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- Salt to taste
- 4 large flour tortillas
- 1/2 cup cilantro, chopped
- Yogurt or chutney for serving
Samosa Burrito Directions :
- Boil the potatoes until tender. Peel and mash them.
- In a pan, heat a little oil and add cumin seeds. Once they pop, add peas, mashed potatoes, coriander powder, garam masala, chili powder, and salt. Mix well and cook for a few minutes.
- Lay a tortilla flat and add a generous scoop of the potato mixture.
- Sprinkle chopped cilantro over the filling.
- Roll the tortilla tightly to enclose the filling and place seam-side down on a plate.
- Serve with yogurt or chutney.
Samosa Burrito how to serve Samosa Burrito
Samosa Burrito is best served warm with yogurt or chutney.
For a change, cut it in half and serve with a side salad or pickles, and you can also look for more wrap ideas like the loaded cheesy breakfast burritos to mix menus.
Samosa Burrito how to store Samosa Burrito
Samosa Burrito will keep in the fridge for 2 days in an airtight container.
Reheat in a pan or oven to keep the tortilla slightly crispy.
Samosa Burrito tips to make Samosa Burrito
- Use slightly warm potatoes for easy mashing and mixing.
- Dry the peas well if using frozen to avoid a soggy filling.
- Press the seam side while rolling to keep the burrito closed.
Samosa Burrito variation (if any)
- Add cooked cauliflower or carrots to the potato mix for more veg.
- Add a little lemon juice or chaat masala for tang.
- For a spicy kick, add green chili or hot sauce.
Samosa Burrito FAQs
Q: Can I make Samosa Burrito vegan?
A: Yes. Use yogurt-free dips or a dairy-free chutney and make sure tortillas are vegan.
Q: Can I freeze Samosa Burrito?
A: You can freeze wrapped burritos for up to 1 month. Thaw in the fridge and reheat in a pan or oven.
Q: Where can I buy good tortillas for Samosa Burrito?
A: Buy it here if you need a quick supply online.
Samosa Burrito
Ingredients
Filling Ingredients
- 4 large potatoes Boiled until tender
- 1 cup peas Dry well if using frozen
- 1 teaspoon cumin seeds For flavor
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder Adjust to taste
- Salt To taste
Wrap Ingredients
- 4 large flour tortillas
- 1/2 cup cilantro, chopped For garnish
- Yogurt or chutney For serving
Instructions
Preparation
- Boil the potatoes until tender. Peel and mash them.
- In a pan, heat a little oil and add cumin seeds. Once they pop, add peas, mashed potatoes, coriander powder, garam masala, chili powder, and salt. Mix well and cook for a few minutes.
Assembly
- Lay a tortilla flat and add a generous scoop of the potato mixture.
- Sprinkle chopped cilantro over the filling.
- Roll the tortilla tightly to enclose the filling and place seam-side down on a plate.
Serving
- Serve with yogurt or chutney.
