Spicy Potato Wrap Recipe – Indian Roti Rolls with Sambar Powder

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Wrap Recipe – Indian Roti Rolls with Sambar Powder

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, satisfying snacks that pack a flavour punch. And let me tell you, these Spicy Potato Wraps are it! I first made these when I was craving something comforting and a little bit spicy, and they’ve been a hit ever since. They’re basically Indian-spiced potato filling rolled up in a wrap – think roti meets quesadilla, with a whole lot of deliciousness in between.

Why You’ll Love This Recipe

These wraps are seriously addictive. They’re crispy, flavourful, and super easy to customize. Plus, they’re a fantastic way to use up leftover rotis! Whether you’re looking for a quick lunch, a tasty snack, or even a fun dinner, these spicy potato wraps are guaranteed to please. They’re perfect for movie nights, picnics, or just when you need a little bit of spice in your life.

Ingredients

Here’s what you’ll need to whip up these amazing wraps:

• 8 mini wraps or leftover roti
• 1 tablespoon butter
• 1 onion, chopped
• 2 potatoes, medium sized
• ½ teaspoon turmeric powder (about 1.5g)
• 1 teaspoon chili powder (adjust to your spice preference!)
• ½ teaspoon coriander powder (about 2g)
• ½ teaspoon garam masala (about 2g)
• 1 tablespoon sambar powder
• Salt to taste
• 1 teaspoon crushed pepper
• 3 tablespoons chili sauce
• Oil as needed
• Mozzarella cheese, as needed (or your favourite melting cheese!)

Ingredient Notes

Let’s talk ingredients for a sec! A few things will really make this recipe shine:

• Sambar Powder: This is the secret ingredient! It adds a lovely South Indian tang and depth of flavour. You can find it at most Indian grocery stores, or online. Don’t skip it if you can help it!
• Chili Powder: Indian chili powder can vary a lot in heat. Kashmiri chili powder will give you a beautiful colour with mild heat, while other varieties can be quite fiery. Adjust the amount to your liking.
• Roti vs. Wraps: I love using leftover roti because it’s a great way to reduce food waste. But store-bought mini wraps work perfectly too! Tortilla-style wraps are a good substitute if you can’t find Indian roti.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and roughly cut your potatoes. Boil them in salted water until they’re tender – you should be able to easily pierce them with a fork. Once cooked, drain the water and mash the potatoes thoroughly. No lumps allowed!
2. Now, heat the butter in a pan over medium heat. Add the chopped onion and sauté until it’s softened and slightly golden brown.
3. Time for the spices! Add the turmeric, chili powder, coriander powder, garam masala, sambar powder, and salt to the pan. Add 2 tablespoons of water to help create a paste and mix everything well. Cook for a minute or two until fragrant.
4. Add the spiced onion mixture to the mashed potatoes. Stir in the coriander leaves and crushed pepper. Give it a good mix – this is where all the magic happens!
5. Spread a generous layer of chili sauce on each wrap. This adds a lovely kick! Then, layer some mozzarella cheese, followed by the potato filling, and top with even more cheese. Don’t be shy!
6. Fold the wrap in half.
7. Heat a little oil on a greased pan over medium heat. Cook the wrap for 3-4 minutes per side, until it’s golden brown and crispy.

Expert Tips

• Don’t overcrowd the pan when cooking the wraps. Cook them in batches to ensure they get nice and crispy.
• For extra flavour, you can add a sprinkle of chaat masala to the potato filling.
• If your potato mixture is too dry, add a tablespoon or two of yogurt.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Option: Use vegan butter and vegan mozzarella cheese. It’s just as delicious! My friend, Sarah, swears by the Daiya brand.
• Gluten-Free Option: Use gluten-free wraps. There are some great options available now!
• Spice Level Adjustments: If you’re sensitive to spice, reduce the amount of chili powder. Or, if you like it really hot, add a pinch of cayenne pepper!
• Street Food Style Adaptations: My auntie always adds a sprinkle of sev (crispy chickpea noodles) to hers for extra crunch – it’s amazing!

Serving Suggestions

Serve these spicy potato wraps hot, straight off the pan! They’re fantastic with a side of sour cream dip, or a cooling raita. You can also enjoy them as-is – they’re delicious either way.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven to restore crispiness. (Microwaving will make them a bit soggy, unfortunately.)

FAQs

Let’s answer some common questions:

• Can I make the potato filling ahead of time? Absolutely! You can make the filling a day or two in advance and store it in the refrigerator. Just give it a quick reheat before assembling the wraps.
• What is sambar powder and where can I find it? Sambar powder is a South Indian spice blend made with lentils, dried chilies, and other aromatic spices. You can find it at most Indian grocery stores or online.
• Can I use a different type of wrap? Yes, you can! Tortilla-style wraps or even paratha work well.
• How do I prevent the wraps from becoming soggy? Make sure the pan is hot enough when cooking the wraps, and don’t overcrowd it.
• Is this recipe suitable for kids? How can I reduce the spice? You can definitely make this kid-friendly! Reduce or omit the chili powder, and serve with a cooling dip like yogurt or sour cream.

Enjoy! I hope you love these Spicy Potato Wraps as much as my family does. Let me know in the comments if you try them out!