East Indian Pea & Potato Wrap

Total Time
Prep 15 mins
Cook 15 mins

Start the rice and assemble the ingredients first, then slice the onions, mince the jalapeno, and start on the spices and vegetables.

Ingredients Nutrition


  1. Heat a medium pot or skillet over medium-high heat.
  2. Add saute liquid, mustard seeds, cumin, and turmeric, stirring constantly.
  3. When seeds start to pop, add onion and jalapeno and saute a few minutes more.
  4. Add potatoes, salt, and water, and simmer, covered, for about 10 minutes, until potatoes are tender.
  5. Watch closely as it cooks, adding more water, if needed, just enough to keep the pot bottom covered until the very end.
  6. Add lime juice and stir quickly to deglaze the pan.
  7. Stir in peas, currants, and parsley.
  8. Heat through and spoon into warm tortillas with rice and a spoonful of sour cream, if desired.
Most Helpful

4 5

There were quite good and easy to make. My husband and I did think the quartered potatoes were a bit large for using in wraps -- I think I'd dice them a little smaller next time. I made half a recipe for the 2 of us, and we each made one wrap, then just ate the rest over the rice with some of the sour cream and a little Trader Joe's India Relish. Plain yogurt would work well with this too (instead of the sour cream). Thanks for the interesting recipe!

5 5

Tasty and easy to make. I am so happy that you had instructions for making this without oil. I would have done it anyway, but it's nice to see it in a recipe. I used fat free plain yogurt instead of sour cream. Next time I would serve without the rice- just personal preference. This reminded me of samosas- a samosa wrap. Thanks for posting!