Ingredients

• For the Masala Aloo Filling:
  • 2 medium potatoes (boiled and mashed)
  • 1 small onion (finely chopped)
  • 1 small tomato (finely chopped)
  • 1-2 green chilies (chopped, optional)
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1 tsp red chili powder
  • Salt to taste
  • 1 tbsp oil
  • Fresh coriander leaves (for garnish)
  • Lemon juice (optional)
• For the Wrap:
  • 2 whole wheat tortillas or chapatis
  • ½ cup fresh salad greens (lettuce, spinach, or arugula)
  • 2-3 tbsp plain yogurt (optional for extra creaminess)
  • 1 tbsp mint chutney (optional)

Preparation

Heat oil in a pan over medium heat. Add cumin and mustard seeds. Let them splutter.

Add the chopped onions and sauté until golden brown.

Add green chilies, tomatoes, turmeric, cumin powder, garam masala, and red chili powder. Sauté until tomatoes soften and oil starts to separate from the masala.

Add the boiled and mashed potatoes to the pan. Mix well and cook for 2-3 minutes, allowing the flavors to combine.

Add salt to taste, garnish with fresh coriander, and squeeze some lemon juice for extra freshness. Remove from heat.

Heat the tortillas or chapatis on a tawa for a few seconds on each side.

Place a tortilla flat and spread some yogurt and mint chutney (optional) on the center.

Spoon the masala aloo mixture into the center of the tortilla.

Top with fresh salad greens.

Roll the tortilla tightly to wrap everything in.

Slice the wrap in half and serve immediately with extra chutney or a side salad.

Notes

1. You can add other vegetables like grated carrots, cucumber slices, or bell peppers for extra crunch and nutrients.
2. You can add some grilled tofu, paneer, or chickpeas for a protein boost.
3. Skip the yogurt or use low-fat yogurt if you’re looking for a lighter wrap.