Jeera Aloo Tortilla Wrap Recipe – Spicy Potato Indian Street Food

Last Updated on 4 months by Neha Deshmukh

Jeera Aloo Tortilla Wrap Recipe – Spicy Potato Indian Street Food

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful snack or light meal. And let me tell you, these Jeera Aloo Tortilla Wraps are a total game-changer. They’re a fun fusion of Indian street food flavors and the convenience of a wrap – seriously addictive! I first made these when I was craving something spicy and comforting, and they’ve been a hit ever since.

Why You’ll Love This Recipe

These wraps are the perfect blend of spicy, tangy, and cheesy goodness. They’re incredibly easy to make, ready in under 30 minutes, and totally customizable. Plus, who doesn’t love a good potato filling? It’s a fantastic way to enjoy the classic flavors of Jeera Aloo in a whole new way.

Ingredients

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

• 3 Tablespoons Oil
• 2 Large Potatoes, boiled, peeled, diced (about 300g)
• 1 Pinch of Asafetida (Hing)
• 2 Teaspoons Cumin Seeds
• 1 Teaspoon Red Chili Powder (adjust to your spice preference!)
• 1 Teaspoon Coriander Powder
• 1 Teaspoon Dry Mango Powder (Amchoor)
• 2 Tablespoons Fresh Coriander Leaves, chopped
• 5-6 Tablespoons Water (approximately 75ml)
• 4 Tortillas
• 1 Chopped Red Onion
• 2 Tablespoons Shredded Cheddar or Mozzarella Cheese
• 1 Teaspoon Chaat Masala

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything turns out perfectly:

• Jeera Aloo – the spiced potato filling: This is the heart of the wrap! Make sure your potatoes are nicely boiled and diced into small, even pieces. This helps them absorb all those lovely spices.
• Tortilla variations: While I love using regular flour tortillas, feel free to experiment! Whole wheat tortillas add a nutty flavor, and even spinach tortillas work beautifully.
• Chaat Masala: Don’t skip this! It adds that signature tangy, savory, and slightly fruity flavor that’s essential to Indian street food. It’s a total flavor bomb. You can find it at most Indian grocery stores or online.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the asafetida and cumin seeds. Let them sizzle for a few seconds – you’ll know it’s ready when they become fragrant.
2. Add the turmeric, coriander, red chili, and dry mango powders to the pan. Stir constantly for about 30 seconds to bloom the spices. This really brings out their flavor.
3. Now, toss in the diced potatoes and mix well, ensuring they’re coated evenly with the spice mixture. Season with salt to taste.
4. Add the chopped coriander and water. Cover the pan and let it cook for about 3 minutes, allowing the flavors to meld together. Once done, set the Jeera Aloo aside.
5. Heat a skillet or flat griddle over medium heat. Lightly oil it. Place one tortilla on the skillet and spread a generous portion of the Jeera Aloo mixture over it.
6. Top with chopped red onion, a sprinkle of chaat masala, and shredded cheese. Cover with another tortilla.
7. Press down gently to help the cheese melt. Toast both sides of the wrap until golden brown and crispy – about 2-3 minutes per side.
8. Slice the wrap into quarters and serve immediately! A dollop of sour cream or yogurt on the side is the perfect finishing touch.

Expert Tips

• Don’t overcrowd the pan when cooking the potatoes. Work in batches if necessary to ensure even cooking.
• For extra flavor, add a squeeze of lemon juice to the Jeera Aloo filling.
• If you want a really crispy wrap, brush the outside with a little melted butter or ghee before toasting.

Variations

• Vegan Adaptation: Simply skip the cheese or use a vegan cheese alternative. It’s still delicious!
• Gluten-Free Adaptation: Use gluten-free tortillas. There are some great options available now made from corn or almond flour.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of red chili powder. Or, if you like it really hot, add a pinch of cayenne pepper! My friend, Priya, loves to add a finely chopped green chili for an extra kick.
• Festival Adaptations: During Navratri or fasting periods, you can skip the potatoes and use sabudana (sago) instead for a vrat-friendly version.

Serving Suggestions

These wraps are fantastic on their own, but they also pair well with:

• A side of raita (yogurt dip)
• A simple salad
• A cup of masala chai

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave until warmed through. They’re best enjoyed fresh, though!

FAQs

What is Jeera Aloo and where does it originate from?

Jeera Aloo is a classic Indian potato dish flavored with cumin seeds (jeera). It’s a staple in North Indian cuisine and is often served as a side dish or snack.

Can I make the Jeera Aloo filling ahead of time?

Absolutely! You can make the Jeera Aloo filling a day or two in advance and store it in the refrigerator. This makes assembling the wraps even quicker.

What type of tortillas work best for this recipe?

Regular flour tortillas are great, but feel free to experiment with whole wheat or spinach tortillas.

Can I use a different cheese or skip it altogether?

Definitely! Cheddar and mozzarella are classic choices, but you can use any cheese you like. Or, skip the cheese altogether for a lighter option.

How can I adjust the spice level of this wrap?

Adjust the amount of red chili powder to your liking. You can also add a pinch of cayenne pepper for extra heat or omit it altogether for a milder flavor.