potato green pea wrap recipe | aloo matar wrap | spiced potato and green pea roll | aloo matar paratha |

by Tarla Dalal

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dough for potato green pea wrap▼

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potato green pea wrap recipe | aloo matar wrap | spiced potato and green pea roll | aloo matar paratha | with step by step photos.

Potato and Green Pea Wrap: A Delicious and Easy Snack.

The potato and green pea wrap is a delightful vegetarian snack or light lunch option, perfect for busy schedules or satisfying midday cravings. This wrap is not only delicious but also versatile and customizable.

Here's what makes it great:

• Simple Ingredients: Made with pantry staples like potatoes, green peas, flatbreads, and spices, this wrap is easy to prepare and budget-friendly.
• Flavorful Combination: The savory mashed potato filling, complemented by the sweetness of green peas, creates a satisfying and flavorful combination.
• Customizable: Feel free to add your favorite spices, herbs, and vegetables for a personalized touch. Some options include chopped onions, grated carrots, bell peppers, or a squeeze of lemon juice.
Portable and Convenient: Wraps are naturally portable, making them ideal for picnics, lunchboxes, or on-the-go meals.

Here's how to make it (basic recipe):

1. Boil or steam potatoes until tender.
2. Sauté green peas with a little oil and add them to the potato mixture and mash lightly. Season with salt, pepper, and other desired spices.
3. Spread the potato and pea filling on a warmed flatbread (roti, tortilla, etc.). You can add a dollop of chutney or yogurt for extra flavor and moisture.
4. Roll up the wrap tightly and enjoy!

Tips:

• For a crispier wrap, toast the flatbread lightly in a pan before adding the filling.
• Leftover roasted vegetables can be added to the filling for extra protein and flavor.
• Experiment with different types of flatbreads like whole wheat tortillas, spinach tortillas, or naan.
• Serve the aloo matar wraps with a side salad or chutney for dipping.

Pro tips for aloo matar wrap. In a bowl put 1 cup whole wheat flour (gehun ka atta). Whole wheat flour can create a slightly chewy texture in the dough compared to refined flour, which can be desirable for some people in wraps. 2. Add 2 tsp oil. Oil helps to trap moisture within the dough, preventing it from drying out and becoming brittle. This keeps the dough soft and easier to work with, making it less likely to crack during rolling.

Enjoy this delicious and easy potato and green pea wrap!

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Potato and Green Pea Wraps recipe - How to make Potato and Green Pea Wraps

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Preparation Time: 15 mins Cooking Time: 12 mins Total Time: 27 mins 8Makes 8 wraps
Show me for wraps

Ingredients

For The Dough
1 cup whole wheat flour (gehun ka atta)
2 tsp oil
salt to taste
whole wheat flour (gehun ka atta) for rolling
2 tsp oil for cooking

For The Filling
1 cup boiled and peeled potato cubes
3/4 cup boiled green peas
1 tbsp oil
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1/2 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
1/2 tsp chaat masala
1 tbsp finely chopped coriander (dhania)
salt to taste

Method

For the dough

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
Divide the dough into 8 equal portions and roll each portion into a 125 mm. (5”) diameter circle uisng a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook each roti till light brown spots appear on both the sides. Keep aside.

For the filling

Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the onions and sauté for 2 minutes.
Add ginger, green chillies and a little haldi. Sauté on a medium flame for a few seconds.
Add the chaat masala, potatoes, green peas, coriander, salt and little water.
Mix well and cook on a medium flame for 2 minutes, mashing lightly.
Divide the filling into 8 equal portions and keep aside.

How to proceed

Place a roti on a flat, dry surface, put a portion of the filling in the center of the roti and roll it up tightly.
Cook each wrap on a hot tava from all the sides using 1/4 tsp oil until light golden brown and crisp.
Repeat step 1 and 2 make 7 more wraps.
Serve the potato green pea wrap immediately.

Potato and Green Pea Wraps recipe with step by step photos

like potato green pea wrap

like potato green pea wrap recipe | aloo matar wrap | spiced potato and green pea roll | aloo matar paratha | then see our different types of parathas and some recipes we love.
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what is potato green pea wrap made of ?

what is potato green pea wrap made of ? See below image of list of ingredients for potato green pea wrap.

dough for potato green pea wrap

In a bowl put 1 cup whole wheat flour (gehun ka atta). Whole wheat flour can create a slightly chewier texture in the dough compared to refined flour, which can be desirable for some people in wraps.
Add 2 tsp oil. Oil helps to trap moisture within the dough, preventing it from drying out and becoming brittle. This keeps the dough soft and easier to work with, making it less likely to crack during rolling.
Add salt to taste. We added 1/4th tsp salt.

Add enough water to make a soft dough.
Knead into a soft dough.
Divide the dough into 8 equal portions.

stuffing for potato green pea wrap

Heat 1 tbsp oil in a broad non-stick pan.
Add 1 tsp cumin seeds.

Let the seeds crackle.
Add 1/2 cup finely chopped onions. Onions add a touch of sweetness and savory depth to the filling. This complements the flavors of the potatoes and green peas, preventing the wrap from tasting bland or one-dimensional.
Saute on medium heat till onions are translucent.
Add 1/2 tsp finley chopped ginger. Ginger has a warming and slightly spicy flavor profile that can add complexity and depth to the potato and green pea filling.
Add 1 tsp finely chopped green chillies. Green chillies can add a touch of heat to the wrap, but in a more subtle way compared to red chilli powder.

Add a little haldi.
Cook on medium heat for 1 to 2 minutes.
Add 1/2 tsp chaat masala. Chaat masala is a unique blend of spices that typically includes amchoor (dried mango powder) for tanginess, cumin and coriander for warmth, black pepper for a touch of heat, and sometimes black salt for a salty-sulfurous note.
Add 1 cup boiled and peeled potato cubes. Potatoes readily absorb the flavors of the spices and herbs used in the wrap, adding another layer of complexity to the overall taste profile.
Add 3/4th cups boiled green peas. Green peas add a touch of natural sweetness that complements the savory taste of potatoes.

Add 1 tbsp finely chopped coriander (dhania). Coriander leaves add a bright, fresh, and slightly citrusy flavor profile to the wrap filling.
Add salt to taste. We added 1/4th tsp salt.
Mix well.
Add a little water during cooking. We added 3 tablespoons of water.
Cook on a medium flame for 2 minutes, mashing lightly.

Divide the filling into 8 equal portions and keep aside.

making potato green pea wrap

To make potato green pea wrap recipe | aloo matar wrap | spiced potato and green pea roll | aloo matar paratha | roll each portion into a 125 mm. (5”) diameter circle uisng a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and place the rolled roti over it.
Half cook the roti till light brown spots appear on both the sides. Keep aside.
Place a roti on a flat, dry surface.

Put a portion of the filling in the centre of the roti.
Roll it up tightly.
Cook each wrap on a hot tava from all the sides using 1/4 tsp oil.
Serve potato green pea wrap | aloo matar wrap | spiced potato and green pea roll | aloo matar paratha | immediately.

pro tips to make potato green pea wrap

Frozen peas work great, but fresh peas add a delightful sweetness. If using frozen peas, thaw them completely and pat them dry to avoid a watery filling.

Don't overcook the potatoes. You want them tender but still have some bite. For a chunky texture, mash them lightly.
Instead of chaat masala you can also squeeze a little lemon juice in the stuffing, it brightens up the flavors and cuts through any richness.