Spicy vegetable samosas
Nutrition Facts
each servingIngredients
all 13 types- 6 mini wholemeal tortilla wraps (approx. 30g each), halved
- Spray oil
- 2tsp cumin seeds
- 2 onions, finely chopped
- 2 cloves of garlic, crushed
- 1 tbsp fresh ginger, grated
- 1 large sweet potato (approx. 300g), cut into small cubes
- 750g frozen mixed vegetables
- Pinch each of garam masala, turmeric and sesame seeds
- Pinch of chilli flakes
- Squeeze of lemon juice
- 1 tbsp fresh coriander, chopped
- Plain flour and water, mixed to a glue-like paste
Directions
9 steps in totalCut wraps into halves ready to make into pockets for the healthy samosa.
Spray oil into the pan on medium heat and roast cumin seeds.
Add and sauté the onions, garlic and ginger until soft.
Add cubed sweet potatoes (cut to the size of a pea) and mixed vegetables. Season with garam masala, turmeric, sesame seeds and chilli flakes. Cover and cook on medium heat (add a splash of water so the mixture doesn’t dry and helps softens the vegetables) for about 20 minutes or until soft.
Add the lemon juice, sprinkle with the fresh coriander and allow the mix to cool.
Use a flour and water paste to seal the straight cut side of your wrap “pockets” it should be a glue like consistency.
Fill with the cooled vegetable mixture and seal the curved side of the pocket.
Refrigerate for 30 minutes to allow the pockets to seal.
Bake in the oven until golden.
