Injera-Wrapped Vegetarian Samosa Rolls

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Delicate injera flatbread wraps filled with spiced potatoes, peas, and carrots, rolled and pan-fried for a crispy Ethiopian-inspired vegetarian snack. This ethiopian-inspired vegetarian ready in about 35 minutes pairs injera or teff flatbread, potato, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 4 large pieces injera or teff flatbread
• 2 medium, peeled and diced potato
• 1 medium, diced carrot
• 1/2 cup frozen peas
• 1 small, finely chopped yellow onion
• 3 tbsp vegetable oil
• 1 tsp garam masala
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh cilantro
• 1/4 cup water

Instructions

1. Step 1: Place 2 medium diced potatoes and 1 medium diced carrot in a saucepan with 1/4 cup water. Bring to a boil, cover, and simmer for 10 minutes until vegetables are tender.
2. Step 2: While vegetables cook, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 small finely chopped yellow onion and sauté for 4 minutes until soft. Stir in 1/2 cup frozen peas, 1 tsp garam masala, 1/2 tsp cumin powder, 1/2 tsp turmeric powder, 1 tsp salt, and 1/4 tsp black pepper. Cook for 3 minutes until spices are fragrant.
3. Step 3: Drain any excess water from cooked vegetables and add them to the skillet with onions and peas. Mix in 2 tbsp chopped fresh cilantro and cook together for 2 minutes. Remove from heat.
4. Step 4: Lay 1 large injera flatbread on a clean surface. Spoon about 1/4 cup of the vegetable filling along one edge and roll tightly into a cigar shape. Repeat with remaining injera and filling.
5. Step 5: Heat 1 tbsp vegetable oil in a non-stick pan over medium heat. Fry each injera roll for 2-3 minutes per side until edges are crispy and golden. Drain on paper towels and serve warm as a snack or appetizer.