Step 1

Bring a pot of salted water to a boil or set up a steam basket. Add in your potatoes and cook them for 10-13 minutes or until tender and can be easily pierced with a fork. As they cook, add the drained chickpeas to a bowl and mash lightly with a fork.

Step 2

Set a sauté pan over medium-low heat then add oil. Once hot, add the onions with a pinch of salt and sauté for 2-3 minutes. Add the cumin and fennel seeds and sauté for 1 minute or until fragrant.

Step 3

Stir in the garlic and ginger and continue to sauté until fragrant. Add in the remaining spices and stir to combine.

Step 4

To the pan, add the potatoes and chickpeas and fold everything together. Use the back of your spatula or a potato masher to roughly mash the potatoes and chickpeas together then stir in the peas and cilantro. Once mixed, remove the pan from heat.

Step 5

Cut a wrap in half and spoon 3-4 tbsp of the mixture over top. With a spoon or your hands, press the mixture together and flatten it over the wrap leaving a 1 cm edge around the wrap without filling. Fold the exposed portion of the round edge up over the filling, then grab one pointed end of the wrap and fold over towards the fold you just made. Fold it once more towards the opposite pointed end to form a triangle. Tuck the naked ends of your wrap into the opening and repeat with the remaining tortillas and filling.

Step 6

Take your folded triangles and place them in a heated skillet and toast for 2-3 minutes on both sides or until nicely golden and brown.

Step 7

Add all of the cilantro mint sauce ingredients into a blender cup or mini food processor and blend until mostly smooth. Serve with the samosa wraps and enjoy.