Curried Chickpea and Aloo Roti Wrap

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

Soft flatbread stuffed with fragrant curried chickpeas and spiced potatoes, a beloved Indo-Trinidadian street food perfect for a satisfying meal. This Caribbean-inspired vegetarian recipe, ready in about 50 minutes, pairs chickpeas (canned, drained), potatoes, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz) chickpeas (canned, drained)
• 2 medium, peeled and diced potatoes
• 2 tbsp vegetable oil
• 1 small, finely chopped onion
• 3, minced garlic cloves
• 2 tbsp curry powder
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1 small, deseeded and chopped scotch bonnet pepper
• 1/2 cup water
• 1 tsp salt
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 cup warm water (for dough)
• 2 tbsp, melted butter

Instructions

1. Step 1: In a medium pot, bring 2 diced medium potatoes and 1/2 cup water to a boil. Cover and simmer for 10 minutes until potatoes are tender. Drain and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
3. Step 3: Add 1 small finely chopped onion, 3 minced garlic cloves, and 1 small chopped scotch bonnet pepper. Sauté for 4 minutes until onions are translucent.
4. Step 4: Stir in 2 tbsp curry powder, 1/2 tsp turmeric powder, and 1 tsp salt. Cook for 1 minute until spices bloom.
5. Step 5: Add the cooked potatoes and 1 can (15 oz) drained chickpeas to the skillet, mixing well. Cook for 5 minutes, mashing some potatoes to thicken the mixture.
6. Step 6: In a bowl, combine 3 cups all-purpose flour, 1 tsp baking powder, and a pinch of salt. Gradually add 1 cup warm water and knead until a smooth dough forms. Cover and rest for 20 minutes.
7. Step 7: Divide dough into 8 portions. Roll each into a 7-inch circle on a floured surface.
8. Step 8: Heat a dry skillet over medium-high heat. Cook each roti for 1-2 minutes per side until golden spots appear. Brush with 2 tbsp melted butter while warm.
9. Step 9: Spoon the curried chickpea and potato mixture onto each roti and fold or roll tightly. Serve immediately.