Ingredients
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For the Spiced Aloo (Potato) Filling
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2 medium potatoes, boiled, peeled, and mashed potatoes2 medium potatoes, boiled, peeled, and mashed
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1 tablespoon oil (olive or coconut) oil1 tablespoon oil (olive or coconut)
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1/2 teaspoon cumin seeds cumin seeds1/2 teaspoon cumin seeds
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1/2 teaspoon mustard seeds mustard seeds1/2 teaspoon mustard seeds
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1 small onion, finely chopped onion1 small onion, finely chopped
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1 green chili, minced (optional for heat) green chili1 green chili, minced (optional for heat)
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1/2 teaspoon turmeric powder turmeric powder1/2 teaspoon turmeric powder
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1/2 teaspoon ground coriander ground coriander1/2 teaspoon ground coriander
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1/2 teaspoon garam masala garam masala1/2 teaspoon garam masala
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1/4 teaspoon red chili powder red chili powder1/4 teaspoon red chili powder
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Salt, to taste saltSalt, to taste
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2 tablespoons chopped fresh cilantro fresh cilantro2 tablespoons chopped fresh cilantro
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For the Kale Raita
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1 cup unsweetened coconut yogurt (or any non-dairy yogurt) coconut yogurt1 cup unsweetened coconut yogurt (or any non-dairy yogurt)
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1 cup kale, finely shredded kale1 cup kale, finely shredded
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1/4 teaspoon roasted cumin powder roasted cumin powder1/4 teaspoon roasted cumin powder
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1/4 teaspoon black salt (kala namak) black salt1/4 teaspoon black salt (kala namak)
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1/2 teaspoon lemon juice lemon juice1/2 teaspoon lemon juice
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Salt, to taste saltSalt, to taste
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2 tablespoons grated cucumber grated cucumber2 tablespoons grated cucumber
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For the Pickled Onions
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1 small red onion, thinly sliced red onion1 small red onion, thinly sliced
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2 tablespoons apple cider vinegar apple cider vinegar2 tablespoons apple cider vinegar
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1/4 teaspoon salt salt1/4 teaspoon salt
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1/2 teaspoon sugar sugar1/2 teaspoon sugar
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For the Wrap
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4 gluten-free roti, tortillas, or wraps (store-bought or homemade) gluten-free roti4 gluten-free roti, tortillas, or wraps (store-bought or homemade)
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Fresh mint leaves, for garnish (optional) mint leavesFresh mint leaves, for garnish (optional)
Directions
Each wrap is layered with creamy vegan kale raita, spicy mashed potato filling, and punchy pickled onions, then rolled up for a satisfying, boldly flavored Indian-inspired meal. For extra flavor, add a sprinkle of chaat masala before rolling up. The recipe is easily customizable—swap kale for spinach or use any preferred non-dairy yogurt.
Steps
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1
Done
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Start by pickling the onions: In a small bowl, combine sliced red onion, apple cider vinegar, salt, and sugar. Toss well and set aside for at least 20 minutes. |
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2
Done
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Prepare the spiced aloo: Heat oil in a skillet over medium heat. Add cumin and mustard seeds; let them splutter. Add chopped onion and green chili, sauté until soft. Stir in turmeric, ground coriander, garam masala, red chili powder, and salt. Add the mashed potatoes and mix thoroughly. Cook for 2-3 minutes until well combined and heated through. Stir in chopped cilantro and remove from heat. |
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3
Done
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Mix the kale raita: In a bowl, combine coconut yogurt, shredded kale, roasted cumin powder, black salt, lemon juice, salt, and grated cucumber. Mix well and keep chilled. |
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4
Done
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Warm the wraps: Gently heat the gluten-free rotis or tortillas on a pan until pliable. |
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5
Done
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Assemble the wraps: Spread a generous layer of kale raita on each wrap. Top with a portion of the spiced aloo mixture. Scatter a handful of pickled onions on top. Add mint leaves if using. Roll up tightly. |
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6
Done
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Serve immediately, or wrap in parchment for a portable meal. |
