Samosa wraps with mango chutney

By: Nikki and Jordan Shearer


Perfect for cooking outdoors, MasterChef NZ runners-up Nikki and Jordan Shearer share their recipe for Samosa wraps with mango chutney

Samosa -wraps -landscape

Makes 10–12 wraps

These are the best pre-prep wraps. They're super versatile and great for adding to your repertoire of pre-made lunches to take cycling, tramping, sailing, fishing, or anywhere really!

Although there is a little preparation involved in the first instance, refrigerate or freeze leftover wraps and you have lunch made for days.

Samosas—a traditional Indian street food—are usually baked or fried with a crispy pastry-type casing. Using wraps for this version takes away the fuss of making the pastry but still provides an excellent casing for the delicious, savoury, and spicy filling.

They are also an inexpensive lunch that can be made from predominantly cupboard ingredients and you can make as spicy or mild as you’d like.

Samosa wraps

Ingredients:

  • 3 large potatoes, diced 
  • 1 cup frozen peas
  • 3 Tbsp olive oil
  • 3 cloves garlic, finely diced
  • Thumb-sized ginger, finely diced
  • 1 red chilli, finely diced
  • 1 Tbsp cumin seeds 
  • 1 tsp fennel seeds
  • 1 tsp nigella seeds
  • 3 Tbsp Simon Gault Indian Spice Mix 
  • ½ tsp chilli powder
  • ½ tsp ground coriander
  • 1 tsp salt
  • 10–12 wraps
  • 2 cups baby kale leaves
  • ½ red onion, thinly sliced 
  • 10–12 Tbsp mango chutney (as per recipe below or store bought)
  • Coriander (optional)

Method:

  1. Bring a pot of salted water to the boil and cook diced potatoes until just cooked. Drain and set aside to cool, mixed with frozen peas.
  2. In a small pan or pot, heat 3 Tbsp olive oil on a medium heat and sauté garlic, ginger, and chilli for one to two minutes.
  3. Add cumin, fennel, and nigella seeds and continue to cook for a further 30 seconds, until aromatic but not burnt. 
  4. Remove from heat and mix through Indian spice mix, chilli powder, ground coriander, and salt. 
  5. Mix your spice oil through the potatoes and peas until thoroughly coated. 
  6. To assemble the wraps, place one wrap down onto of a sheet of tinfoil.
  7. On the wrap, add a handful of baby kale, thinly sliced red onion, 3 Tbsp potato/pea mix, topping with 1 Tbsp mango chutney and coriander leaves. 
  8. Fold the wrap, folding in corners tightly and rolling to form a log, covering with tinfoil wrap.
  9. These can then be eaten cold, heated on a toasted sandwich press (in the tinfoil), or heated in the coals of a campfire or barbecue. Super easy! 

Mango chutney

Ingredients:

  • 2 Tbsp olive oil
  • 2 large shallots, diced
  • 2 cloves garlic, finely diced
  • 2 mangoes, peeled and diced
  • ½ cup sultanas
  • 3 Tbsp balsamic vinegar
  • Juice of half a lemon
  • 3 Tbsp water
  • 1 ½ Tbsp brown sugar
  • ½ tsp ground chilli
  • ½ tsp smoked paprika
  • Salt and pepper

Method:

  1. Heat 2 Tbsp olive oil in a small pot and on a low–medium heat, and sauté shallots and garlic until soft. 
  2. Add mangoes and sultanas and sauté for another one to two minutes. 
  3. Add all remaining ingredients and mix. 
  4. Simmer on a low heat for 30 minutes until it turns soft and the liquid has been absorbed.
  5. Leave to cool.

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