Crispy Potato Masala Wrap

A delightful Indian street food-inspired wrap featuring crispy, masala-spiced potato slices, wrapped in a warm bread, perfect for a quick and tasty meal.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by preheating a non-stick pan over medium heat. Coat the sliced potatoes lightly with chaat masala. This will infuse the potatoes with a tangy flavor as they cook. Sauté the slices in the pan until they start to turn a light golden brown and become tender, about 5-6 minutes per side.
2. 2.
   In a mixing bowl, combine the chickpea flour with water to create a smooth, lump-free batter. The batter should be similar to a pancake batter in consistency; if too thick, add a little more water. This batter will create a flavorful, crispy coating on the potato slices.
3. 3.
   Once the potatoes are tender, dip each slice into the chickpea batter, ensuring a light coating. Return the slices to the pan in a single layer. Cook them on medium heat until the coating is crispy and golden brown, approximately 4-5 minutes on each side. The key is to have the coating set firmly and create a delightful crunch.
4. 4.
   Scatter the chopped fresh coriander over the crispy potato slices while they are still in the pan. This will add freshness and aroma to the dish. Gently fold the coriander into the crisped slices, taking care not to break the crispy coating.
5. 5.
   To assemble the wrap, lay out a few crispy potato slices in a line. Carefully wrap them in a thin bread or roti, folding the sides in to secure the wrap. Serve immediately for the best texture and enjoy the blend of crispiness and masala flavors. Should the wrap feel too dry, serve with a side of tangy yogurt or a drizzle of lemon juice to add moisture.