4 large potatoes, cut into bite sized pieces
1 onion, diced
1 tbsp fresh ginger, grated
1 handful fresh mint, roughly chopped
1 tsp mustard seeds
½ tsp coriander powder
½ tsp cumin powder
½ tsp turmeric powder
1 tsp garam masala
1 cup frozen peas
½ lemon, juiced
8 whole-grain tortillas
1 cup mango chutney
Place the chopped potatoes into a pot of water and boil until the potatoes are tender but slightly firm. Remove from the water and set aside.
Heat a wok or large pot over a high heat. Add half a cup of water. Add the onion, garlic and mustard seeds, coriander, cumin powder, turmeric powder and saute until the water evaporates. Add the cooked potatoes and peas and stir well. Add the lemon juice, garam masala, chopped mint and salt and pepper to taste.
Warm the tortillas according package directions. Place 1/8 of mixture in center of the wrap, fold bottom edge up, and fold sides over to make a roll. Enjoy with mango chutney.
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