Fill a large pot with salted water and bring it to a boil. Add diced potatoes and cook for 10-13 minutes until fork-tender. Drain and mash in a mixing bowl.

While the potatoes are boiling, mash the chickpeas until chunky and set aside.

In a skillet, heat oil over medium heat, sauté onions with salt for 2-3 minutes until translucent. Add cumin and fennel seeds and cook for another minute.

Stir in minced garlic and grated ginger, cooking for 30 seconds. Add spices and cook for 1-2 minutes until fragrant.

Combine mashed potatoes, chickpeas, peas, and cilantro in the skillet. Cook for 3-4 minutes, adjusting seasoning.

Take a wrap, add filling, and fold it into a triangle. Repeat with remaining wraps.

Toast wraps in a skillet over medium-high heat for 2-3 minutes each side until golden brown and crispy.

Blend mint, cilantro, lime juice, and water for chutney. Adjust consistency as needed.

Serve warm wraps with mint-cilantro chutney for dipping. Enjoy!