For caramelized onions: Heat olive oil in a frying pan, over medium heat. Add in minced garlic, onions, chat masala and garam masala. Stir occasionally. Let sauté until slightly browned. Remove from heat and set aside.

Place potato in a large pot. Add enough water to cover the potato. Add 1/2 to 1 teaspoon of salt and oil to the water. Bring to a boil, (about 5 mins) and then reduce heat to medium. Boil until tender, about 30-35 minutes. At 20 minutes, check by sticking a knife through the potato to see if tender. If knife goes through easily, potatoes are done boiling. Once done, remove from heat, drain water, and peel skin off. Transfer potatoes to a mixing bowl and gently mash.

Add the caramelized onion mixture to the mashed potato mixture. Add in garam masala, chat masala, red chili powder, mint chutney, garlic chutney, Maggi tomato sauce, salt and garlic powder. Mix until combined. At this point, I like to add a little bit of the Amul cheese to the mixture and fold in. Optional: Add in chopped cilantro along with the cheese or use as a garnish. 

Spread mint chutney all over a tortilla. Spoon potato mixture, evenly down the center of the tortilla. Add Maggi tomato sauce and a generous amount of Amul cheese on top (be generous with the cheese!). Sprinkle with salt, pepper and garlic powder. Fold bottom flap of tortilla up, and left and right flaps over each other and secure with a tooth pick (top portion of the wrap will remain open).