E’s Samosa Wraps

by on June 23, 2009
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Samosa Wraps

Like a lot of 12-year olds, my daughter E is hesitant to try new foods—and when I say hesitant, I mean she has to be bribed, threatened, or otherwise coerced into trying them. So when I recently picked up a couple of Amy’s Samosa Wraps because they were on sale, I hoped to get her to try them for a change from her usual lunches, but I figured that if she didn’t like them, my husband would eat them.

As they say, be careful what you wish for. Not only did she try them, she loved them so much that she wanted to eat them every day. As far as processed foods go, Amy’s wraps are, nutritionally, not so terrible, and when they’re on sale, the price is not bad (I got two for $5.00). But I don’t want E eating any one food every day, so when the current stash of on-sale Amy’s Samosas is depleted, she’ll have to go back to eating “boring food” for lunch.

The ingredients listed on the Amy’s wrapper looked fairly simple—potatoes, wheat flour, tomatoes, onions, peas, tofu, oil, and spices—so I decided to make a copy-cat version that maybe I could get E to enjoy as much as the original. The one major change I made (besides leaving out the oil) was using frozen tofu instead of fresh. As you know, freezing tofu gives it a spongy, chewy texture, and I thought it would help the wraps hold up better and not be mushy. Well, it turns out that E likes the mushier texture of Amy’s samosa filling. She describes the tofu as “more like scrambled tofu” and missed that quality in my homemade version. She also wasn’t a fan of the Ezekiel tortilla that I used in the first wrap I made (pictured in the photos) but she promised to try it again in a “normal” wrap. In the end, she gave my attempt “4 out of 5 crumbs” on her Num-Crumb Scale, and I’m hoping that if I use mashed tofu in my next attempt, she’ll give me that 5th crumb!

Samosa Wraps

E’s Samosa Wraps

(printer-friendly version)

You can make this with crumbled, non-frozen tofu but you may not need much or any water. Or, if you’re avoiding soy products, double the amount of potatoes and leave the tofu out altogether. This mixture would also be good stuffed into a pita or rolled into a homemade chapati.


  • 1 pound (450 g) red or gold potatoes (about 2 medium)
  • 14 ounces (390 g) extra-firm tofu, frozen for 24 hours and thawed
  • 1 medium onion, minced
  • 1 cup (236 ml) frozen green peas
  • 1 medium tomato, diced
  • 1 tablespoon fresh ginger, peeled and minced
  • 1/2 – 1 jalapeno pepper, stemmed, seeded and finely diced
  • 1/2 – 3/4 cup water
  • 1 teaspoon salt to taste
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 1/8 – 1/4 teaspoon cayenne pepper (or to taste)
  • 1 tablespoon lemon juice
  • 6 whole-grain tortillas (may use gluten-free)


  1. Cook the potatoes, unpeeled, in boiling water until they’re tender (pierce easily with a fork). Remove from water and set aside to cool. When cool enough to handle, peel and cut into 1/4-inch pieces (6mm).
  2. Squeeze tofu to remove as much water as possible. Cut into 1/4-inch cubes.
  3. Heat a deep non-stick skillet and add the onion. Cook on medium-high until onion begins to brown. Add peas, tomato, ginger, jalapeno pepper, and 2 tablespoons water. Cook, stirring, until peas thaw.
  4. Add potatoes and tofu to skillet along with 1/2 cup water, salt, curry powder, coriander, cumin, cayenne, and lemon juice. Cover and simmer for about 10 minutes, adding more water if necessary. Remove cover and cook until most liquid has evaporated. Check to see if more salt or lemon is needed.
  5. Warm tortillas according package directions. Place 1/6 of filling in center of wrap, fold bottom edge up, and fold sides over filling. Serve with mango chutney, if desired.

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 6

Nutrition Facts

Serving size: 1/6 of a recipe (8.7 ounces) using 8-inch whole wheat tortillas:

Recipe Nutrition
Percent daily values are based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Note: If you use the filling without tortillas, the nutritional breakdown is as follows: 153 calories, 4.25g fat, 427g sodium, 21.56g total carbohydrates, 3.9g fiber. Calories from fat: 35.52 (23%). My Points: 2.56.

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{ 48 comments… read them below or add one }

1 Jenni Malsingh August 24, 2009 at 5:52 am

Did you know you can make very good samosas with wholemeal flour, and bake them? Much healthier for you than the fried kind, and delicious too! If you would like to see how they are made, you can take a look at the pictures on my blog: http://mangosoup.blogspot.com/2009/08/baked-wholemeal-samosas.html


2 Lindsey September 15, 2009 at 12:12 pm

Wonderful recipe. I made these for my 3 y/o and I today for lunch. Fantastic and much cheaper than going out for samosas…not to mention healthier!


3 RunCrissieRun November 14, 2009 at 10:10 pm

This was awesome. I skipped the curry powder (not a fan), but made it exactly as written otherwise. Served over some brown basmati rice, and I'm absolutely hooked!


4 lovemyfamily March 6, 2010 at 11:10 am

These were great. I used about 2 lbs of potatoes and an extra 1/2 cup of peas and an extra onion. for the spices I about doubled all of them, except salt. the step where you cook everything in the pan I only did for about 2 minutes I then added them to the tortilla shells rolled it up and cooked them in the oven for about 7 minutes on 350.


5 Anna April 8, 2010 at 9:41 am

Omg. I made these. They were completely excellent. I made a HUGE boo boo though. I added 2 TABLEspoons of Curry powder. And it was FIERCE. I had to add a few more potatoes. I also added 2 tablespoons of sour cream because I wanted it slightly creamier. Even with my mistake. THESE WERE GREAT! And it made 12 wraps. I am still eating them for lunch 3 weeks later. They freeze sooo well. Thanks for the recipe!


6 Justine May 22, 2010 at 3:12 pm

This is one of my ultimate favorites, it’s really brillant. I’m totally hooked to it. Thanks Susan!


7 greengo May 24, 2010 at 12:03 pm

just had the amy’s version for the first time and am immediately wishing i had more! thank you for this recipe, we are looking forward to trying a gluten-free version at home — we’ll let you know how it goes!


8 Zoe June 9, 2010 at 10:50 pm

I really love reading your recipes.I especially like this one- it’s fairly easy and really great to freeze on those nights that I just don’t have the time or energy to cook.

Two alterations that I have made to this are omitting the onions (due to high fructose levels) and replacing the tofu with TVP- works fantastic and very moreish.

I also just use wholemeal sorj bread- as they are more natural and have very little additives.


9 Lauren August 2, 2010 at 3:56 pm

These sound absolutely delicious! I can’t wait to try this recipe.


10 Heather August 6, 2010 at 7:59 pm

I love Amy’s Samosa Wraps, so I’ll definitely be making this recipe. 🙂 thank you! love your blog. xx


11 Kimberly November 28, 2010 at 2:08 pm

Great recipe! I added a tablespoon of coconut milk and some chopped carrots. Keep in mind that curry always tastes better the second day so maybe if you waited she would give you 5 crumbs.


12 Anjali Shah December 13, 2010 at 8:28 pm

Thanks so much for this recipe! I made it last night and it turned out great 🙂 I added cashews and a few extra spices, and wrapped it in naan. Great suggestion on the mango chutney – it was a great complement to the dish!


13 Sharon February 1, 2011 at 6:04 pm

Just amazing! I have been putting off trying these because I figured it would be time consuming — boy was I wrong. These will be a new family favorite at our house.


14 Kim B February 2, 2011 at 4:08 pm

Yum! I made the filling as described awhile ago, only omitting the tofu (I didn’t have any, which is a rare occurrence), only I stuffed it in partially cooked* homemade whole wheat tortillas, which I then rolled up and pinched shut. Put these on an oiled jelly roll pan or baking sheet, pop into the oven until slightly golden brown, and you’ve got samosas!

* By partially cooked, I mean I cooked them on one side only in a dry (no oil!) frying pan. That way, you can put the filling in the center of the cooked side, and there’s enough stickiness left to the other side to pinch the samosas shut. The outside bakes in the oven.


15 valerie February 3, 2011 at 6:45 pm

Thank you for considering that some of us might not be eating soy or soy products. I can’t wait to try these!


16 Elizabeth February 15, 2011 at 1:54 pm

Do you press and then freeze the entire block of tofu? Or do you throw it in as is without pressing? Or do you cut it into slices and then press it and freeze it? I know I’m probably making this more complicated than it needs to be, I’m just not a huge fan of tofu, so I’m always looking for ways to improve the texture.


17 SusanV February 15, 2011 at 2:00 pm

I just put the package of tofu into the freezer without even opening. Let it freeze at least 24 hours, thaw, and then press on the tofu to squeeze out as much water as you can. Freezing makes it sturdier, so you can just push down on it with your had to get out as much water as possible. Then cut it into cubes.

There are other ways to do this, but I’ve found this easiest for me.


18 Kara M March 21, 2011 at 8:34 pm

I love this recipe. It is so quick and easy to make. If I don’t have tofu, I’ll use tempeh or just potatos. My family started a company that makes 100% whole wheat tortillas, so I use the tortillas to make the wraps. Makes a great lunch. You can find the tortillas at http://www.thebesttortilla.com


19 Karen April 26, 2011 at 3:08 pm

My fiance and I made these to take as our main dish for our Easter lunch with my family. We used 1.5 cups of peas and added a shredded carrot because we wanted more veggies. Turned out fantastic, and the mango chutney is so good too!


20 Sonia January 12, 2012 at 8:25 pm

I love Amy’s samosa wrap! Definitely going to try and make it at home too. Thanks for the recipe idea.


21 Stacey February 4, 2012 at 6:54 pm

Wow. These are awesome. I made them the other day and my boyfriend and I can’t get enough of them. I substituted turnip for the potato to make them even healthier. I linked your site from my post. Thanks for the great recipe. –Stacey


22 Megan February 7, 2012 at 11:18 am

I’ve been eyeing this recipe for a while now, and today I finally made it! I made six wraps and am freezing them for grab-no-go lunches. My fiance and I both work in hospitals, and the vegan options in the cafeteria are disappointingly dismal. These will be great for those mornings when we’re heading out the door at 6 AM and just need something delicious and healthy to get us through the long day.

Luckily there was a little filling leftover from the six wraps, so I got to snack… so yummy!


23 darlene tenopala April 10, 2012 at 12:07 pm

Hiii, I am making these tonight but with all potatos and no tofu. I have all the ingredients I just wanted to know do I still add water if Im not using tofu? Hopefully someone can let me know before dinner time, I dont want to ruin them . Thankyou!! 🙂


24 Susan Voisin April 10, 2012 at 12:22 pm

If you’re doubling the potatoes to replace the tofu, then start with 1/3 cup of water and add more as needed if it seems dry. Good luck!


25 darlene tenopala April 10, 2012 at 9:24 pm

These were so good! I doubled the potatoes (red potatoes) because I didnt use tofu .( My husband thinks he doesnt like it,though I dont think he has ever tried it) We both loved these, even my 3 yr old daughter! I left out the cayenne because I didnt know if my daughter might think it was too spicy. Another great recipe…THANKYOU 🙂


26 Josie Talbot April 17, 2012 at 6:24 pm

I loved this recipe. I make it for lunches at work. I make a big batch. My husband rolls the Samoas in whole wheat wraps, then parchment and plastic wrap and freezes them. The Samoas microwave really well. My question is do you have cook book out? If not you should.


27 Angela W. August 8, 2012 at 6:15 pm

YUM! YUM! YUM! I see now why this is one of your family favorites. thanks Susan.


28 Rebecca September 8, 2012 at 8:46 pm

These are so good. They have become one of my staples and as a new vegan I have very few. Thanks so much!


29 Stephanie September 16, 2012 at 6:12 pm

Made this for dinner tonight- it was REALLY good! At some point, I want to make a batch and freeze them for later lunches, I enjoyed them that much. Thanks for such a great recipe. 🙂


30 Marie December 20, 2012 at 6:48 am

I tried this recipe a few nights age and it was awesome!

The only changes I made was I added a little olive oil to the pan before putting the onions in, and I also cooked the tofu in a little olive oil before adding it to the mixture.

It was so flavorful and hearty and tasted great on it’s own. This recipe is definitely a keeper and I will be making it often. I want to try it with sweet potatoes instead of regular potatoes next time.


31 Steven June 17, 2013 at 9:30 am

What can the TOFU be replaced with, do not use tofu


32 Susan Voisin June 17, 2013 at 9:32 am

I would use chickpeas or lentils instead of the tofu.


33 Anne June 23, 2013 at 3:34 pm

Made these today – delicious! I’d added 3 torn kale leaves at the end, just kind of wilted them. Thanks for another great recipe to add to my collection!!


34 Renee July 10, 2013 at 4:36 pm

Hi, I enjoy many of your recipes and this is one of my favorite. I make Thai food sometimes and use yellow Thai curry paste in place of curry powder. Like another poster, I double the spices!


35 Carrie August 19, 2013 at 2:03 pm

Does anyone know if these are good cold?


36 James October 15, 2013 at 5:19 pm

I made these delicious wraps, replacing the tofu with chickpeas (virtually eliminating this recipe’s fat content) and adding a couple cloves of garlic and a teaspoon of turmeric. SOO good! Low-fat and McDougall-Legal!


37 Sherry (BTLover2) July 1, 2014 at 3:44 pm

I’m about to make this recipe and was curious… You boil the potatoes whole? I’ve never done that before and it seems like it would take forever. My potatoes (gold) are approx. 9″ 0r 10″ in diameter (I measured :). Just want to be clear that that is how you cooked them. Thank you.


38 Susan Voisin July 1, 2014 at 3:54 pm

Hi Sherry, yes I boiled them whole, but I’m pretty sure mine weren’t as large as yours. If you want, you can cut them in half so that they’ll cook more quickly.


39 Sherry (BTLover2) July 1, 2014 at 4:00 pm

Thanks for your quick reply!! Can’t wait to try this recipe. Sounds amazing!


40 Fellow Blogger July 5, 2014 at 9:11 am

Hi there…just came across this post below. It looks like this person is copy/pasting other bloggers photos, recipe and directions, word for word (including yours).


Just though you would want to know 😉


41 Quackers July 26, 2014 at 3:45 pm

Thank you so much for this wonderful recipe. I have been searching for an easy vegan Indian recipe that is healthy and delicious. This recipe is one of my all time favorites. I discovered it a few months ago, and have made it several times. I serve it with a rice recipe that I swear by: Combine 1 1/2 cups jasmine rice, 1/2 slightly heaping cup smoked basmati rice, 1 pinch of salt, and 3 1/2 cups of water in a pot. Bring to a boil, cover, and reduce heat to low, until rice is cooked. =) I love this rice with your Eggplant Creole recipe, as well. Thanks again!


42 Nana Sadie June 21, 2015 at 7:19 pm

I love those Amy’s Samosa Wraps, too, but yes, pricey! So I’ll be delighted to try these, both ways…hmmmm…I have some tofu in the cabinet I was just saying I needed to use up! Thank you!


43 Jill June 22, 2015 at 1:20 pm

I just made the filling and it’s delicious! I’m not eating potatoes anymore and didn’t have any tofu, so I used about 2 1/2 cups of cooked garbanzo beans and wrapped the filling in romaine leaves as my lunch. The only peas I had were in a frozen bag of peas and carrots so I used that. Next time will definitely add shredded fresh carrots.

This filling will also make a great dish without any wrap around it, maybe just served with rice. I can also see putting this on top of a green salad as a topping. Great recipe!


44 Werner June 22, 2015 at 2:04 pm

This is quick (I microwaved the taters), easy and DELICIOUS. Although I can’t believe I’m making curry when it’s 110 degrees here in Arizona, the recipe made several wraps stored in fridge and they are great cold!! Especially dipped in plain non-dairy yogurt. Used what I had on hand: chickpeas instead of tofu, and a few Tbsp canned diced tomatoes. Also added diced carrots. Thanks for a terrific recipe with grab-n-go convenience. Happy summer 🙂


45 Pam C. July 9, 2016 at 7:21 am

This is just what I was looking for! I recently discovered Amy’s Samosa Wraps and loved them!! However, like you, I wanted to know how to make the filling without purchasing them all of the time. Thank you so much for sharing!!


46 Marissa October 27, 2016 at 2:29 pm

Adding carrots is a good way to get in some extra veggies! The flavors go well together.


47 Karyn November 7, 2016 at 2:37 pm

I love Amy’s Indian Samosa Wraps, but prefer to cook fresh so I know exactly what I’m eating. These look great! Can’t wait to try it!


48 Nancy Strasser January 6, 2017 at 3:43 pm

Excellent filling. To make a more crusty version, I tried using phyllo dough for the wrapper. (Cut a phyllo sheet into 4 quarters; place cooled filling on each quarter-sheet; and fold into a samosa shape. Bake on parchment paper 375-400 degrees for 15 minutes; flip and bake additional 10 minutes. The leftovers keep well and can be eaten cold or re-heated.) Love your website and your recipes!


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