These wraps which have been stuffed with a tangy potato and chickpea filling makes it the perfect crowd-pleasing party food which can be served hot or cold.
CHICKPEA AND POTATO MINI WRAPS
Author: Fazila Olla-Logday
Recipe type: Appetizer
Cuisine: South African
Ingredients
- 3 Large Potatoes Peeled and Cubed
- Salt to Taste
- Pinch of Tumeric
- 2 Tbles Oil
- 2 Tsps Mustard Seeds
- 1 Large Onion finely Chopped
- 3 Garlic Cloves Finely Chopped
- 2 Tsps Garam Masala
- 1 Tsp Dried Mango Powder or 1 Tbles Lemon juice
- Salt to Taste
- 2 Medium Sized Jalapeños Chopped
- 1 400 Gr Can Chickpeas (Drained and Rinsed)
- 3 Tbles Chopped Coriander
- 12 -18 Mini Tortilla Wraps
- ½ cup Sweet and Sour Chutney
Instructions
- Boil the potatoes with a bit of salt and a pinch of turmeric until just tender.
- Heat oil in a large saucepan over medium heat.
- Add mustard seeds and cook till they start to pop.
- Add the onions and cook over low heat until soft and translucent.
- Add the spices, mango powder or lemon juice, chopped jalapeños, boiled potatoes and chickpeas.
- Check if more salt is needed.
- Stir for a minute or two adding a bit of water if needed making sure that everything is nicely mixed.
- Simmer for about 5 - 10 minutes or until properly mixed through.
- Mash up the mixture just a little.
- Cool for 15 minutes. and add the finely chopped coriander
- Take a tortilla and spread about a teaspoon of chutney down the middle of the tortilla.
- Place about 1 tbles of the potato mixture onto tortillas and wrap, using a toothpick to secure it.
