Indo-Mexican Samosa Chaat Crunchwrap

Roasting spices

1 tbsp coriander seeds

1 tbsp fennel seeds

½ tbsp cumin

3 cloves

6 peppercorns

For potato masala

2 tbsp cooking oil

800 g white potatoesapprox. 8 fist-sized

½ cup green peasfresh or frozen

3 small green chiliesfinely chopped

1 tbsp gingergrated or paste

Salt to taste

Yogurt dip

1 tsp red chili powder

Big fistful of cilantro sprigs

½ jalapeno

2 cloves garlic

½ avocado

1 tsp lemon juice

Salt and pepper to taste

Water to thin it out

2 cups Greek yogurt

For Crunchwraps

10 large Sonora Burrito Tortillas

½ cup tamarind date chutney

½ cup chopped onions

½ cup cilantro chutney

1 cup tortilla chips or oven baked Sonora Tortilla pieces, roughly crushed

½ cup nylon sev.

½ cup Mexican cheese

Roast spices

Put all spices called for in a pan. Roast them on low heat, stirring continuously for 3-4 minutes until aromatic and golden. Remove from heat to cool. Lightly pound them and keep aside.

For filling

Add oil to a medium sized pan. Once warm add in the finely chopped chili and grated ginger. Cook for 30 seconds on low. Add hing, turmeric, red chili powder, and store-bought garam masala followed by the roughly chopped potatoes and salt. Mix well to coat. Cover and cook for 1 minute.

Add peas and cilantro and mix well. Smash filling with spoon or masher to create masala.

Add in prepared roasted masala and fold in to combine. Cover and cook on low for 2 minutes.

Uncover and mix everything well.

For yogurt dip

Add ingredients called for in dip to a food processor or a blender and process until smooth.

Assembling the Crunchwrap

Warm tortillas in microwave for 10 seconds.

Using a knife or pizza cutter, slit from one edge only up to midway through centre of tortilla.

Add masala to one-quarter of the tortilla. Followed by some sweet chutney and onions in the second quarter. To the third quarter add in crushed tortilla chips. Add green chutney and cheese to the fourth quarter of the tortilla.

Fold tortilla counterclockwise, overlapping each quarter one on top of the other until the wrap forms a triangle and there are no exposed quarters or ingredients.

Lightly cook tortilla to warm ingredients and melt cheese in a medium pan on low heat. Flip to brown on both sides.

Drizzle Crunchwraps with yogurt dressing and serve.

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Indo-Mexican Samosa Chaat Crunchwrap