Recipe: Mosta Samosa Wrap

Health for the community and health for the planet – this is Logan MacLean’s manifesto. His café in Waipu sells plant based foods and drinks such as ‘Nutrition by Nature’s’ kombucha and kefir on tap. Healthy, nutrient dense food need not be boring and their cabinet showcases this every day.  It has become a hub for like-minded individuals, creatives and those wanting to make a difference within the community. It's the meeting place for Waipu Evolution and its workshops and the only Waipu stockist of ‘Dirty Hippie’ products made by local entrepreneur and health goddess - Dawn Fryer.  Worth the visit!


Mosta Samosa Wrap

  • 4 large Agria potatoes (about size of closed fist)
  • 2 large purple kumara 
  • 2 cups baby peas
  • 1 onion, finely chopped
  • ½ head cauliflower
  • 3 cloves garlic
  • Fresh ginger grated (about size of your thumb)
  • ¼ tsp chilli flakes
  • 1 tsp each of cumin seeds, fennel seeds, ground coriander and turmeric
  • 2 tsp garam masala
  • Optional:  Handful each of raw cashews and organic raisins
  • Salt and Pepper
  1. Wash and cube kumara and potatoes, lightly coat in vegetable oil and roast until golden but not crispy.  Once cooked, roughly mash ensuring it is still chunky.
  2. In a large pan, brown onion in 1 tbsp oil, add ginger, garlic and spices, cook until fragrant.  Add peas and cauliflower.  Cook until cauli is soft, add cashews and raisins, stir to combine,  mix with roughly mashed potatoes and kumara.
  3. Spread mango chutney on a  wrap and arrange baby spinach leaves on top of the chutney.  Put spoonfuls of samosa mixture in a line down centre of the wrap and roll. 

Best served toasted with extra mango chutney, enjoy!