Veggie Paneer Samosa Wraps

Veggie Paneer Samosa Wraps

with Cucumber Salad

Read more

This dish switches up traditional samosa pastry for quick, easy-folding tortillas! Potatoes and paneer are showered in golden spices and hit with signature pops of green peas.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 unit

Flour Tortillas, 6-inch


1 unit

Vegetable Broth Concentrate

1 unit


56 g

Spring Mix

100 mL

Greek Yogurt


200 g

Paneer Cheese


56 g

Yellow Onion

360 g

Yellow Potato

56 g

Green Peas

30 g


1 tbsp

Indian Spice Blend

7 g


132 g

Mini Cucumber

Not included in your delivery

¼ tsp


4 tbsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1040 kcal
Fat58 g
Saturated Fat22 g
Carbohydrate98 g
Sugar13 g
Dietary Fiber10 g
Protein35 g
Cholesterol85 mg
Sodium1130 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Box Grater
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Small Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, 1 tsp indian Spice Blend and 1 tbsp oil (dbl both for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 25-28 min. While potatoes roast, cut paneer into 1/4-inch pieces. Peel, then mince or grate 1 tbsp ginger. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Zest, then juice lime. Roughly chop cilantro. Grate one cucumber then cut remaining cucumber into 1/4-inch slices.


Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the paneer and onions. Cook, stirring occasionally, until paneer is golden brown, 3-4 min. Add remaining Indian Spice Blend, peas and half the ginger. Cook, until fragrant, 1 min. Season with salt and pepper, then stir to combine. Transfer paneer filling to a large bowl and cover to keep warm.


Stir together grated cucumber, yogurt, half the cilantro, 1/4 tsp sugar and 1/4 tsp salt (dbl both for 4 ppl) in a small bowl.


Add roasted potatoes, broth concentrate and remaining cilantro to the large bowl with paneer filling. Stir to combine. Arrange tortillas on a clean surface. Using a spoon, divide potato-paneer mixture down the middle of each tortilla. Roll tortillas tightly over filling, then place seam-side down on a plate.


Wipe the same pan (from step 2) clean. Heat over medium heat. When hot, add 1 tbsp oil, then the wraps, seam-side down in the pan. Cook until golden on one side, 2-3 min. Carefully flip and cook, until golden on the other side, 2-3 min. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil for each batch!) Transfer to a plate.


Whisk together lime juice, lime zest, 1 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a medium bowl. Add sliced cucumbers and spring mix to the bowl. Season with salt and pepper, then toss to combine. Cut samosa wraps in half. Divide salad and samosa wraps between plates. Serve cucumber raita on the side, for dipping.