Everything you love about a spice-laden samosa without the frying! To make this for a crowd, prepare the filling and bake it in a casserole dish until hot. Serve with lots of pita on the side, and don’t forget the chutney.
» SERVES 6–8 «
1. Place potatoes in a large pot of boiling water and cook until tender. Drain and set aside.
2. In a medium cast-iron pan, heat olive oil over medium heat, add coriander seed, garam masala, turmeric, salt, and pepper. Stir until fragrant, being careful not to burn the spices. Add ginger and garlic, and cook 1 more minute.
3. Stir potatoes into the spices and stir to coat. When potatoes are completely warmed through, remove pan from heat and add cilantro and peas.
4. Add all the chutney ingredients to a medium saucepan and bring to a boil, lower heat to medium, and allow to cook until thickened, about 15 minutes.
5. To assemble, place potato mixture onto lavash, roll and serve with warm chutney. Both filling and chutney are equally good the next day cold from the fridge.