• Skip to main content
  • Skip to primary sidebar
Supper in the Suburbs
menu icon
go to homepage
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

subscribe
search icon
Homepage link
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

×
Home » Recipes

Bombay Potato Wrap

Published: Jul 15, 2018 · Modified: Feb 6, 2022 by Emma · This post may contain affiliate links · 8 Comments

  • Facebook
  • X
  • LinkedIn
  • Email

Potatoes have a bad reputation, but they are low in fat and full of fibre. Spice them up in this fiery Bombay potato wrap.

Carbs on carbs

I've been working really hard recently on making sure I'm nourishing my body with a good variety of healthy foods. Eggs are a new favourite and my garden has been supplying us with plenty of leafy green veggies which has also been helping. But one vegetable I will admit I had overlooked is the humble potato.

The high starch content means potatoes have got a bit of a bad reputation but I think its incredibly unfair.

So many diets these days tell you to cut down on carbs, especially starchy carbs like potatoes but they really aren't that bad. In fact, potatoes are more energy-packed than any other vegetable. They are also an excellent source of vitamin C and vitamin B6 (who knew!) They are a good source of potassium (more than a banana!) They are also fat, sodium and cholesterol free!

I think we should be eating more potatoes...

Bombay potato wrap

All wrapped up

I won't pretend that Bombay potatoes is some super authentic Indian recipe. It's probably not. But, if I see it on a take away menu I'll probably order it. (Well, Bombay potatoes or saag aloo. I love them both!)

Making Bombay potatoes isn't quick - I will warn you now! The potatoes will take 20 minutes or so of cooking before they will have softened and become light and fluffy. Don't worry, they are well worth the wait.

Although they take a while to cook, we often add potatoes to curries and I've developed a few of my own Indian inspired potato recipes. This Bombay Potato Wrap is a real fusion. It's not a million miles away from a dosa (a type of crepe which is often stuffed with veggies, including potatoes) and wrapped up.

If you can get your hands on a couple of rotis then you will be making this recipe a little more authentic. But, the multi-seed wraps we used tasted great too.

Bombay potato wrap

The recipe

To garnish I've added a healthy handful of fresh coriander as well as a squirt of sriracha and a drizzle of tahini. They might not be the most obvious condiments to serve in an Indian inspired wrap but they are seriously tasty.

Don't have sriracha in the cupboard? Just add more chilli while you are cooking. Not a fan of tahini? Don't worry, it's optional!

Bombay potato wrap

Bombay Potato Wrap

Emma
These Bombay Potato Wraps are fusion food at their best!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Indian
Servings 2 people
Calories 411.61 kcal

Ingredients
 
 

  • ½ tablespoon rapeseed oil
  • 1 small white onion
  • 350 grams potato cubed
  • ½ tablespoon ginger minced
  • ½ tablespoon garlic minced
  • 1 tablespoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • chilli powder to taste
  • 1 pepper yellow, orange or red
  • 14 cherry tomatoes halved
  • 150 grams peas frozen
  • 250 grams spinach
  • 2 large wraps
  • 1 handful coriander fresh, chopped
  • sriracha optional
  • tahini optional

Instructions
 

  • Heat the oil in a large non-stick frying pan over a medium heat, then add the onion and fry for a few minutes until they have begun to soften.
  • Add the potato to the pan and fry for 5 minutes until the edges of the potato have begun to soften.
  • Add the minced garlic and ginger and stir for a minute or two, followed by the spices.
  • Once the potatoes have been coated well in the spices, add the pepper and cook for another 5 minutes or until they have begun to soften.
  • Next, add the tomatoes and a cup of water. Cook until the tomatoes have begun to break down and coat the potatoes. 
  • Stir in the peas and spinach cook until both of the green vegetables and the potatoes are ready.
  • Serve in warm wraps with a drizzle of tahini, squirt of sriracha and a handful of chopped coriander. 

Nutrition

Calories: 411.61kcalCarbohydrates: 74.63gProtein: 16.18gFat: 7.75gSaturated Fat: 1.14gTrans Fat: 0.01gSodium: 340.7mgPotassium: 2151.13mgFiber: 14.22gSugar: 12.14gVitamin A: 13050.28IUVitamin C: 131.88mgCalcium: 260.33mgIron: 11.12mg
Tried this recipe?Let us know how it was!

If you like this you'll love...

Chana Masala

Chana Masala

Wild Garlic Onion Bhajis decorated with wild garlic flowers

Wild Garlic Onion Bhaji

Vegan Cauliflower and Cashew Nut Korma

Cauliflower Korma

Chard Paneer / Saag Paneer Fakeaway

Chard Panner

More Indian inspired recipes

For the full range of Indian inspired recipes check out the Indian recipe archive.

More Recipes

  • Vegan Beetroot Smørrebrød on a green napkin with a knife and fork
    Vegan Beetroot Smørrebrød
  • A plate topped with Kartoffelmad a type of Danish open-faced sandwich made of rye bread, potato slices, vegan creme fraiche, fried onions and chives.
    Kartoffelmad (Potato Smørrebrød)
  • Three Vegan Maritozzi on a plate dusted with icing sugar.
    Vegan Maritozzi
  • A bowl of tofu scramble with vegan feta on top of a yellow napkin on a white marble counter. A knife and fork are to the right of the bowl.
    Tofu Scramble with Vegan Feta

Reader Interactions

Comments

  1. Camilla Hawkins says

    July 15, 2018 at 9:25 pm

    Oh my goodness Emma, this Bombay Potato Wrap looks simply heavenly! My family would all love this as with a veggie and spice lovers amongst us there's something for everyone here!

    Reply
  2. Becca @ Amuse Your Bouche says

    July 16, 2018 at 9:34 am

    Omg this looks amazing! So much flavour, and I would definitely never turn down carbs on carbs 😉

    Reply
  3. Jemma says

    July 16, 2018 at 10:24 am

    Carbs on carbs for the win!!! This looks absolutely delicious and I love all of those spices.

    Reply
  4. Jacqueline Meldrum says

    July 26, 2018 at 10:38 am

    I am a big fan of wraps and I've tried and made all sorts, but I am loving the look of this. Just gorgeous! Sharing it now!

    Reply
    • Emma Walton says

      July 26, 2018 at 6:32 pm

      Thanks Jac, really appreciate it!

      Reply
      • Alex Pizzoni says

        January 18, 2021 at 10:46 pm

        I tried the recipe using the ingredients and they were so tasty and delicious wraps – and also very healthy. With garlic, onion and turmeric especially. The best wraps I have made yet!
        This was a great find and all the ingredients I used was from the local fruit & veg market which are very good.

        Reply
  5. Jessica says

    July 18, 2021 at 6:37 pm

    So good! I used sweet potato instead and used only 1/2 tbspoon of tumeric and 1/2 table spoon of curry. Used vegetable broth instead of water and 1 tablespoon of tomato paste because I had no cherry tomatoes. Honestly amazing !

    Reply
    • Emma Walton says

      July 19, 2021 at 11:08 am

      I'm so pleased to hear it Jessica. Sweet potato is a great alternative. I might have to give that a go this week...

      Reply
5 from 5 votes

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, I'm Emma. I'm a UK based food blogger who's been sharing recipes with the world since 2011. I'm passionate about eating a plant based diet using local, seasonal ingredients.

More about me

Popular

  • Poached Rhubarb
    Poached Rhubarb
  • Delicate White Asparagus with Butter Vinaigrette-01
    White Asparagus with Butter Vinaigrette
  • Sautéed Tenderstem Broccoli with Lemon and Garlic
    Sautéed Tenderstem Broccoli with Lemon and Garlic
  • Mediterranean Lemon Roasted Vegetables
    Mediterranean Lemon Roasted Vegetables

Seasonal

  • A whole vegan cheesecake topped with blueberry compote
    Vegan Blueberry Cheesecake
  • Two Lavender Lemon and Prosecco Cocktails with slices of lemon
    Lavender, Lemon and Prosecco Cocktail
  • A stack of 6 vegan carrot cake pancakes topped with vegan cream cheese frosting and chopped pecan nuts.
    Vegan Carrot Cake Pancakes
  • Roasted broccoli and chickpea Caesar salad
    Roasted Broccoli and Chickpea Caesar Salad

Footer

↑ back to top

About

  • About Me
  • Privacy Policy

Contact

  • Contact
  • Press Page

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Supper In The Suburbs

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.