This Indian Spiced Pea & Potato Wrap is totally delicious. Spicy Potatoes, peas, and onions are wrapped in crunchy phyllo. Serve this easy Indian-inspired recipe with mango chutney for a flavorful dinner.
Summer is here. Granted, there’s not much difference between summer and winter in Hawaii, about five to ten degrees at the most, but it’s enough to have me sweating in my living room and dreading the kitchen. Luckily, this summer we finally have an air conditioner. Expect to find me in my bedroom most days. I still can’t breathe very well, so until retreating to the beach or the mountains is an option, I’ll be hiding out and making the most of modern technology.
I’ve made something to help you sweat it out, kids. And guess what! It’s also pretty healthy, and almost certainly vegan. You’ll want to check the labels on your phyllo dough and curry paste to be certain. These Indian Spiced Pea & Potato Wraps come together fairly quickly. There are several dishes involved, but I think it’s worth the effort if you enjoy cooking. Just trick someone else into doing the clean up.
Spicy onions, potatoes, and peas are wrapped in layers of phyllo dough and baked until crispy. Serve them with a dollop of mango chutney for a light but spicy meal. Control the heat by adding more or less curry paste.
What’s that you say? You can’t find curry paste in your grocery store’s import section? This is the perfect time to visit your local Indian market. I love going to the one in our neighborhood. In addition to curry paste and other Indian ingredients, it’s also an excellent place to buy whole spices for cheap. I got a whole bag of cinnamon sticks for $3. Ours also carries some English products that you can’t find here, so my husband and I both leave very happy. Don’t have an Indian market in your town? Internet, baby!
Get hot, kids. Keep it light and exciting for summer. Make Indian Pea & Potato Wraps and make it awesome!Print
Indian Spiced Pea & Potato Wraps
Indian Spiced Pea & Potato Wraps are a healthy vegetarian/vegan option for the sweltering summer heat.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Baked
- Cuisine: Indian
- Diet: Vegan
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 1 medium Yukon Gold potato, cut into small cubes
- 1–1/2 tablespoons curry paste, or adjusted to taste
- 1/2 cup frozen peas
- Salt and pepper
- Olive oil spray
- 2 sheets phyllo dough, cut in quarters
- Preheat your oven to 425 and line a baking pan with parchment paper.
- Put a pot of water on to start heating up. You’re only doing one potato, so you don’t need a ton of water here, just enough to cover.
- Chop your potato and add it to the pot. You don’t need to wait for the water to be boiling. In fact, your potatoes will cook more evenly if the water is still cool. My stove is super slow and takes forever to boil, so I always put the water over the heat first, but if you have a gas stove, you may want to wait until after the potato is chopped and in the water. Add a pinch of salt, and bring the water up to a boil. Boil potatoes for about five minutes, then drain.
- While your potatoes are doing their thing, add your vegetable oil to a large skillet. Thinly slice your onion and cook the onion over medium to medium high heat until brown and soft.
- Once your onions have softened, add the parboiled potato cubes to the pan, and cook, stirring frequently, for 2-3 minutes.
- Add as much curry paste as you would like to the pan, give it a good stir, and cook for another 2-3 minutes. Finally, add the peas and about a tablespoon of water. Give everything a good stir, season with salt and pepper, and remove the pan from the heat.
- Lay out your two pastry sheets and cut them into quarters. DO NOT take your phyllo dough out of the package ahead of time unless you cover it with a damp paper towel. It will dry out very quickly. Using your olive oil spray, spray each quarter piece, and stack them together, making two four-layer rectangles. Scoop half of the pea and potato mixture down the center of each rectangle, leaving some space at the end. Just like you would fold a burrito, fold the ends over first, and then gently roll the dough around the filling. Place your wrap seam side down on your baking sheet. Be very careful, phyllo dough is extremely delicate.
- I like to give my wraps one final light spray with the olive oil, and then sprinkle some cayenne pepper on top for a bit of extra heat.
- Bake for 20 minutes or until crisp. Serve with mango chutney.
- Be sure to check labels on your store bought ingredients if you’re looking to make this recipe vegetarian/vegan friendly.
Keywords: Peas, Potatoes, Pastry