Delicious North Indian Potato Wrap Recipe

This post may contain affiliate links. Read our disclosure policy

Watch the recipe

YouTube ↗

Cooking With Anadi

12K subscribers · spiced potato and peas wrapped in soft homemade paratha

Subscribe

Watch the full method on YouTube →

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.

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 a while, then you know potatoes are my favorite 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!

Tools Needed

• Nonstick pan
• Wooden spoon
• Potato masher
• Cutting board
• Chefs knife
• Measuring spoons
• Measuring cups
• Rolling pin
• Basting brush

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 flavor develops and intensifies as it cooks.

Method

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

Once onions start to caramelize and get some color, 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.

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.

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.

Heat a tawa or any pan on medium-high heat. Add some ghee onto the pan to bring extra flavor 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 color. Add the potato stuffing down the center of each paratha and enjoy fresh brunch rolls with yogurt or ketchup.

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.

This Is Not the Crispy Oven-Baked Potato Wrap

If you came here looking for the viral potato wrap where thin potato slices are laid out on a baking sheet with cheese and then folded into a tortilla, this is a different dish. These North Indian potato wraps never see the oven, and there is no baking sheet, no mandolin, no potato slices and no cheese anywhere in the recipe. The potatoes are boiled, peeled and lightly mashed into a spiced filling with green peas, and everything cooks in a single pan on the stovetop. The wrap itself is a soft, freshly made paratha rather than a packaged tortilla, so you can name every ingredient in it: all-purpose flour, water and a little ghee, with no preservatives.

Which Potatoes and Which Oil to Use

The recipe simply calls for two potatoes, boiled and peeled, and any starchy variety works. A russet gives the fluffiest, most crumbly filling, while a Yukon Gold holds together a little more and tastes buttery. Sweet potatoes are not what I use here, since their sweetness fights the cumin and coriander, so save them for another day. For the pan I use one tablespoon of olive oil, though ghee is the traditional choice and gives a richer, buttery flavor if you have it. The oil goes in first, then the cumin seeds, and only once they turn aromatic do the hing, ginger, garlic and onion follow.

The Ingredient List at a Glance