E’s Samosa Wraps

Name: E’s Samosa Wraps
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 0 teaspoons 1/8 – 1/4 teaspoon cayenne pepper (or to taste); 2 teaspoons curry powder; 390 grams 14 ounces extra-firm tofu, frozen for 24 hours and thawed; 1 Tbsp fresh ginger, peeled and minced; 450 grams pound red or gold potatoes (about 2 medium); 1 teaspoons ground coriander; 1 teaspoons ground cumin; 1 1/2 – 1 jalapeno pepper, stemmed, seeded and finely diced; 1 Tbsp lemon juice; 1 medium onion, minced; 236 milliliters cup frozen green peas; 1 teaspoon salt to taste; 1 medium tomato, diced; 6 whole-grain tortillas (may use gluten-free); 118 milliliters 1/2 – 3/4 cup water

E’s Samosa Wraps is a gluten free and vegan hor d'oeuvre. One serving contains 222 calories, 12g of protein, and 4g of fat. This recipe serves 6. This recipe is typical of Indian cuisine. Head to the store and pick up water, ginger, jalapeno pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Remove from water and set aside to cool. When cool enough to handle, peel and cut into 1/4-inch pieces (6mm). Squeeze tofu to remove as much water as possible.

Ingredients you will need

Water

Tofu

Cut into 1/4-inch cubes.

Heat a deep non-stick skillet and add the onion. Cook on medium-high until onion begins to brown.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Add peas, tomato, ginger, jalapeno pepper, and 2 tablespoons water. Cook, stirring, until peas thaw.

Ingredients you will need

Jalapeno Pepper

Ginger

Tomato

Water

Peas

Add potatoes and tofu to skillet along with 1/2 cup water, salt, curry powder, coriander, cumin, cayenne, and lemon juice. Cover and simmer for about 10 minutes, adding more water if necessary.

Ingredients you will need

Curry Powder

Lemon Juice

Coriander

Potato

Ground Cayenne Pepper

Cumin

Water

Salt

Tofu

Equipment you will use

Frying Pan

Remove cover and cook until most liquid has evaporated. Check to see if more salt or lemon is needed. Warm tortillas according package directions.

Ingredients you will need

Tortilla

Lemon

Salt

Place 1/6 of filling in center of wrap, fold bottom edge up, and fold sides over filling.

Ingredients you will need

Wrap

Serve with mango chutney, if desired.

Ingredients you will need

Mango Chutney

Equipment

Frying Pan

Ingredients

Servings:

0teaspoons

1/8 – 1/4 teaspoon cayenne pepper (or to taste)2teaspoons

curry powder 390grams

14 ounces extra-firm tofu, frozen for 24 hours and thawed 1Tbsp

fresh ginger, peeled and minced 450grams

pound red or gold potatoes (about 2 medium)1teaspoons

ground coriander 1teaspoons

ground cumin 1

1/2 – 1 jalapeno pepper, stemmed, seeded and finely diced 1Tbsp

lemon juice 1medium

onion, minced 236milliliters

cup frozen green peas 1teaspoon

salt to taste 1medium

tomato, diced 6

whole-grain tortillas (may use gluten-free)118milliliters

1/2 – 3/4 cup water

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Skeleton Gruner Veltliner (1 Liter) with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.