Spicy Aloo Sandwich Wraps

1.Boil the potatoes in salted water until tender, about 15 minutes. Drain and peel while still warm.

2.Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds; let them splutter.

3.Add chopped green chili and onions. Sauté until onions turn translucent, about 3-4 minutes.

4.Add turmeric powder, red chili powder, garam masala, and salt. Stir well for 30 seconds to toast the spices.

5.Add the boiled potatoes to the pan. Mash them with a potato masher or the back of a spoon, mixing thoroughly with the spices and onions.

6.Add chopped tomatoes, coriander leaves, mint leaves, and lemon juice. Cook for 2-3 minutes until the mixture is well combined and slightly dry. Remove from heat and let it cool slightly.

7.Warm the flatbreads or tortillas on a skillet or microwave until pliable.

8.Spread a thin layer of green chutney or yogurt on each flatbread, if using, for added flavor and moisture.

9.Place a handful of shredded lettuce or cabbage in the center of each flatbread, then add a generous amount of the spicy aloo filling on top.

10.Top with cucumber slices and grated carrot for crunch and freshness.

11.Roll the flatbread tightly into a wrap, folding in the sides as you go to enclose the filling.

12.Cut each wrap diagonally and serve immediately, or wrap in parchment paper for an on-the-go meal.