Delicious North Indian Potato Wrap Recipe

About this recipe

Crispy, spiced and utterly satisfying, this authentic North Indian Potato Wrap makes the perfect homemade brunch. Packed with bold flavors, it is a vegetarian recipe the whole family will love.

↓ Jump to Recipe

This post may contain affiliate links. Read our disclosure policy

Watch the recipe

Potato rolls were and are a family favorite. There is something so comforting about soft bread stuffed with aromatic, lightly spiced peas and potatoes. The icing on the cake for me is the ketchup for dipping. Trust me, give it a go! Every Sunday morning, we would sit together for this brunch and I would have 10 rolls at the very least.

Two golden potato wraps filled with spiced potato and pea mixture, served on a white plate with a small bowl of sauce.

I have no recollection of how these rolls were introduced in our lives, but one morning my mom made these, and being the potato lover that I am, I was in heaven. If you’ve followed me on the blog for awhile, then you know potatoes are my favourite food! From Aloo Parathas (potato-stuffed parathas), to North Indian Aloo Dum (steamed baby potato curry) to Creamy Mashed Potatoes and French Fries of all kinds (on their own or in poutine!), potatoes really are an integral part of my life!

The best way to describe these North Indian Potato Brunch Wraps would be my heart on a plate! If you’re enjoying cooking with me, I’ve got two free guides to keep the fun going: Make Cooking Fun, my mindset reset for the kitchen, and the Live to Cook field guide — a month of cook-along challenges. Grab them both free on my free resources page, and come cook along with me on YouTube!

Whenever I’ve slept in late, I’m having a lazy weekend morning, or I just have lots of potatoes and need something warm and hearty, these Indian Potato Rolls are the way to go! I love the soft and flavorful potato and pea filling, and the toasty white parathas are the perfect way to envelop that filling! They’ll definitely warm you up if it’s a chilly day, and they’ll make your belly and your soul happy!

Make sure to watch the video so you get a visual representation of how to prepare these delicious wraps for an Indian brunch! Make sure to subscribe to me on YouTube if you’re not already so you always know when the corresponding video to all of my recipes go live! I love filming the recipes since I find watching the demonstration is a nice complement to the written recipe and you’re set up for success! Let’s get cooking!

Two Indian potato wraps filled with spiced potato curry, served on a white plate with a glass of water.

How to Make the Potato Stuffing

The 3 Key Spices

Turmeric: Adds lots of color and lots of flavor, which can be described as earthy but sweet. Turmeric is popular in Indian cuisine and has recently gained lots of popularity in the Western world due to its numerous health benefits. How about that Turmeric Latte!
Ground Cumin: Usually know for its warm spiciness with a hint of lemon. When added to the potatoes, I feel it adds a mild spiciness and freshness.
Ground Coriander: This spice is a must-have for this potato stuffing and plays a major role in adding an intense earthy and lemony flavor and fragrance to the potatoes. You don’t need too much of it as its versatile flavour develops and intensifies as it cooks.

Two golden potato wraps on a white plate with red dipping sauce and a bowl of yellow potato filling.

Method

Heat oil in a pan on medium heat. Add in the cumin seeds and when they start to change colour and become aromatic, add in the hing followed by ginger, garlic and onions.

Cumin seeds and hing sizzling in hot oil in a pan, releasing aromatics for the potato wrap filling.

Diced red onions and minced ginger cooking with cumin seeds and spices in a dark pan

Once onions start to caramelize and get some colour, add in turmeric, coriander powder, cumin powder, and chili powder. Stir and cook for 1-2 minutes. Then add in the peas and the green chiles. Cook for 2-3 more minutes.

Diced onions and spices cooking in a black pan with oil, showing caramelized onions ready for potato addition.

Diced onions and spices including turmeric, coriander, cumin, and chili powder in a dark pan during North Indian potato wrap preparation.

Green peas and diced potatoes with spices cooking in a wok during preparation of potato wrap filling.

Add in the potatoes and lightly mash with a potato masher or with the back of a spoon, mix well to combine with the masala. Season with salt to taste and garnish with lemon juice and cilantro if desired.

Cooked potatoes lightly mashed with peas and spiced meat in a dark pan with turmeric-based masala.

Mashed potatoes mixed with peas and spices, being stirred with a wooden spoon during preparation.

Cooked potato filling with peas and spices in a dark pan, ready for wrapping.

What Makes This a Great Brunch

Convenient and easy to prepare for large crowds since you can just make a big batch of the potato stuffing. Once the prep is done, paratha breads fly out of the kitchen with hot potato stuffing within minutes. It is also easy to make the paratha beforehand and keep them warm, so the entire family can enjoy it together.

Preparing these paratha’s is incredibly easy, all purpose flour or maida is used to make the breads, which makes them extra soft. I have detailed instructions on my recipe page for White/Maida Paratha recipe, but here is the breakdown:

Add the flour into a mixing bowl. Using your hands or a stand-mixer, start mixing the flour and gradually add water until you've reached a soft but not sticky consistency with the dough.

Once the dough is ready, roll it out using a rolling pin and divide it into 7-8 equal portions for this recipe. Form dough balls and roll out each one further into flat discs.

Five dough balls dusted with flour on a granite countertop during paratha preparation.

Flattened dough circle being rolled with a wooden rolling pin on a granite countertop.

Heat a tawa or any pan on medium-high heat. Add some ghee onto the pan to bring extra flavour onto your paratha if you wish. When the pan is hot, gently lay the dough onto the pan.

Cook until you see bubbles begin to form, then flip onto the other side. Add some more ghee if you are using it. Cook until you see a golden-brown colour. Add the potato stuffing down the centre of each paratha and enjoy fresh brunch rolls with yogurt or ketchup.

Flipping a golden paratha on a dark griddle with a slotted spatula, showing the cooked side.

Paratha cooking on a dark griddle with ghee, showing golden-brown spots and bubbles forming on the surface.

Potato wrap being assembled on paratha with a spoon adding yellow potato filling, with additional parathas on a cooking tawa.

Rolled potato wraps on a cooling rack with a small bowl of red dipping sauce on the side.

If you are on a crunch for time, no need to prepare the parathas. A pack of tortillas is all you need to get breakfast or lunch sorted. Plus, this is really popular among kids!

They make for great take-along lunches and are delicious either hot or cold.

Two golden potato-filled tortilla wraps on a white plate with a small bowl of red dipping sauce.

Can I re-use any leftover potato stuffing?▼

Honestly, that is the best part. My customary ritual every time I make the stuffing is to “taste” it over some bread. So naturally, it goes great in sandwiches. These also go great wrapped in puris, eaten like a dry vegetarian curry with your favourite bread, stuffing for samosa and so much more!

Spiced potato curry with green chilies in a white bowl on a granite countertop.

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

Recipe by Anadi Misra