Indian Samosa Burrito

with crispy jalapeños and mango salsa

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Wheat, Soy

Vegetarian
A note about serious food allergies

Mexico and India may be a continent or two away from each other, but we're all about shifting the tectonic plates here in the Home Chef test kitchen. All the best samosa flavors, such as tender potatoes, peas, warm curry, and a topping of pickled onion, are rolled into that familiar South of the Border form. (Mango salsa is added as well, for an extra hint of sweetness.) The marriage of flavor and form, two cultures meet in one… isn't that what the best food is all about?

In Your Box (serves 2)

  • 1 Red Onion
  • 1 Russet Potato
  • 2 Garlic Cloves
  • 5 oz. Frozen Mangoes
  • ½ oz. Cilantro
  • 2 fl. oz. Red Wine Vinegar
  • 1 tsp. Curry Powder
  • 4 oz. Peas
  • Info
    2 Large Flour Tortillas
  • Info
    1 oz. Crispy Jalapeños
  • Nutrition (per serving)

  • Calories
    743
  • Carbohydrates
    125g
  • Fat
    26g
  • Protein
    21g
  • Sodium
    1483mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Halve and peel onion. Cut one quarter into thin slices and cut remaining into ¼" dice. Peel and cut potato into ½" dice. Mince garlic. Mince mango. Mince cilantro, stems and leaves. In a mixing bowl, add thinly sliced onion, red wine vinegar, ¼ tsp. salt, and ¼ tsp. pepper. Marinate at least 10 minutes. While onion marinates, start potatoes.

  • Step 2 - Start the Potatoes
    2

    Start the Potatoes

    Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add potatoes to hot pan, cover, and stir occasionally until completely browned and tender, 6-8 minutes.

  • Step 3 - Cook the Vegetables
    3

    Cook the Vegetables

    Add diced onion, curry, ½ tsp. salt, and ¼ tsp. pepper and stir occasionally until tender, 5-6 minutes. Add peas and garlic and cook until peas are warmed through, 2-3 minutes. Remove from burner.

  • Step 4 - Make the Burritos
    4

    Make the Burritos

    Place tortillas on a clean work surface. Place half the vegetables, crispy jalapeño (to taste), pickled onion (to taste) (reserve remaining pickling liquid) on each tortilla. Fold sides of tortilla toward center so they nearly touch, then roll bottom edge towards the top, enclosing sides tightly. Lay burrito on its seam. Wipe pan clean and return to medium heat. Add 2 tsp. olive oil and burritos, seam side down, to hot pan. Cook on two sides until browned, 1-2 minutes per side.

  • Step 5 - Make the Mango Salsa
    5

    Make the Mango Salsa

    Combine mango, cilantro, 1 Tbsp. onion pickling liquid, and a pinch of salt and pepper in another mixing bowl.

  • Step 6 - Finish the Dish
    6

    Finish the Dish

    Halve burritos if desired. Serve with mango salsa on side.