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?
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.
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.
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.
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.
Make the Mango Salsa
Combine mango, cilantro, 1 Tbsp. onion pickling liquid, and a pinch of salt and pepper in another mixing bowl.
Finish the Dish
Halve burritos if desired. Serve with mango salsa on side.