Everybody loves a samosa! Perfect triangular pockets of pure joy, so irresistible!
I often crave these little snacks when I need a little extra comfort, and there’s nothing wrong with that!
These are slightly lighter than they’re original friends, as they are gluten free ( using tortilla wraps ) and they are oven baked. So no deep-frying to deal with either! I hope you like these back-to-school treats!
- For the filling:
- 1 teaspoon cumin seeds
- 1 teaspoon Ajwain seeds
- 1 teaspoon mustard seeds
- 6-8 curry leaves
- 1/2 an onion, finely chopped
- 2 teaspoons ginger garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 small-medium sweet potato, finely chopped and previously boiled for about 5 minutes
- 1 cup frozen peas, thawed
- Fresh coriander, a handful, finely chopped
- Fresh lemon to finish
- 1 packet of gluten free Mexican tortillas
- To make the “glue” to stick the samosa :
- A little flour and water until its a thick paste
- Olive oil for brushing the samosas
- Ajwain seeds to top the samosas
Make the filling:
Heat a large pan and add a little olive oil or ghee. Add the cumin seeds, ajwain seeds and mustard seeds. Allow their aromas to release and for the mustard seeds to pop. Add the curry leaves ( optional).
Add the onions and sauté on a medium heat until slightly brown, seasoning with a little salt so that the onions sweat down a little. Add the ginger and garlic and continue to cook for a further 1-2 mins. Add the turmeric, cumin and coriander powders and stir until well incorporated, do this on a low-medium heat so that the spices don’t burn.
Add the sweet potato and mix well to combine.
Add the peas and combine well. Incorporate the fresh coriander and lemon and finish with a little salt. Set aside to cool.
To assemble the samosa:
Preheat the oven to 180C. Prepare a baking tray with parchment paper.
Take a tortilla and cut it in half. Twist it on the straight edge into a cone shape. ( I have the video demo of this on my reels in Instagram, please have a look! Hold the cone in place and then put some of the glue on the ends that need to be held together. Press firmly so that they stick. Add the filling. Seal the top by adding some of the glue again and pressing together. Brush with olive oil and sprinkle with ajwain seeds.
Place the samosas on the baking tray and bake for 15-20 mins until the samosas and slightly crisp and browned on the edges.
Serve hot or warm with any chutney or sauce you like I love to eat mine with my homemade mango chutney. ( There’s a great recipe in my cookbook, Soul Spices)
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