1/2 lb of boiling potatoes, red, yellow, or white, washed
3 Tbsp of canola oil
2 Tbsp of cumin seeds
1/2 of small onion, diced
1 of small Serrano chili, cut in half, seeds removed and discarded, minced
1/2 cup of plain non-fat yogurt
1/2 tsp of tumeric
1/8 tsp of cayenne pepper
1/2 tsp of ground coriander
3 Tbsp of finely chopped cilantro, plus 3 to 5 whole cilantro sprigs
of kosher or coarse salt
3 of large whole wheat wraps, burrito tortillas, or chapatti
Steps
Bring a medium pot of water to a boil over medium heat. Add the potatoes and cook 10 to 15 minutes. They should still be firm. Remove from the water and let cool.
In a medium sauté pan over medium heat, heat the oil. When it is hot, add the cumin, onion, and chili. Sauté for 3 to 5 minutes, then remove from heat. Fold in potato cubes and turn them to coat with the oil and cumin/onion mixture.
In a bowl, mix together the yogurt, turmeric, cayenne, and coriander. Fold the yogurt mixture into the potatoes. Season with cilantro and salt.
Heat a wrap in the oven or on a hot griddle or in hot, dry frying pan. Remove wrap from heat. Place 1/2 cup of the curried potato mixture in the center of the wrap and spread it out into a row. Add several whole cilantro sprigs. Fold two sides over partway so that the body of the wrap is about 3 inches in width. Starting from the bottom, fold the end up about 3 inches, and then turn, or wrap, it over and over until you are at the other edge. Place that edge on the bottom.
