This recipe was created for Blas y Tir, using their quality Welsh produce.
Samosas are traditionally made with filo pastry, which can be tricky to work with as it is delicate and breaks very easily when handled. I prefer to make my samosas with wholewheat tortillas as the tortillas are much easier to work with, with the added bonus of containing more protein and fibre, plus less fat as they are oven baked without the use of any oil.
These samosas can be prepared in advance and heated when needed, making them a really great party food or a quick lunch or bite to eat from the fridge when you need food in a hurry.
Here is what you will need;
- frozen peas
- lime juice
- sweet smoked paprika
- fennel seeds
- garam masala
- wholegrain mustard
- fresh coriander
- whole wheat tortillas
- coconut yoghurt
- lime juice
- fresh mint
- fresh coriander
- ground cumin
- pinch salt
Prepare the raita and the filling mixture as per instructions on the recipe template.
To make and fill the samosas, follow the demonstration flow below;
- Cut the tortillas into 1/4 triangles;
2. Place one triangle on a flat surface with the curved edge closest to you;
3. Fold the right corner over to meet the middle of the opposite side;
4. Paint a flour and water paste on the top side of the fold;
5. Fold over to create a cone shape;
6. Open the cone ready for filling;
7. Fill the cone with 1-2 spoonfuls of the samosa filling. Be careful not to overfill as it will split the tortilla;
8. Paint the flour and water mixture ready for folding the top fold over to encase the filling;
9. Fold over the top fold to seal;
10. You have made your first samosa!
11. Now continue with the remaining tortillas and filling;
12. Place each one, fold side down, on a baking sheet and bake in the oven at 180 degrees C for about 15 mins until toasted and browned;
Serve with the raita;
Curried Pea & Potato Whole-wheat Samosas with Raita - vegan
- 5 large wholewheat tortillas
- 400 g white potatoes – washed diced very small
- 1 small brown onion – peeled diced small
- 1 clove garlic
- 1/2 tsp fennel seeds
- 1/2 tsp sweet smoked paprika
- 1/2 tsp ground turmeric
- 1/2 tsp wholegrain mustard
- 1 TBSP garam masala
- 3 medium carrots peeled grated
- 150 g frozen peas
- 1 handful fresh coriander chopped
- Squeeze lime juice
- Salt & pepper to season
- 1 cup coconut yoghurt
- 2/3 cup grated cucumber
- 1 tablespoon fresh lime juice
- Few leaves fresh mint finely chopped
- small handful fresh coriander finely chopped
- 1 small garlic clove finely chopped
- 1/2 teaspoon ground cumin
- pinch salt
Seed and grate the cucumber and add to a bowl with the yoghurt, fresh mint and coriander, lime juice, garlic and spices. Mix everything together and refrigerate for at least 30 minutes or longer, so the flavours can develop.
In a small pan, place the cubed potatoes, cover with water, bring to the boil, and cook on a medium heat for about 6-7 minutes until they start the soften. You want them to be cooked but still firm. Drain, then set to one-side.
Next, add a dash of oil to a frying pan and turn the heat to a medium setting, add the onions and cook for 5 mins, then add the garlic, fennel seeds, sweet smoked paprika and turmeric, wholegrain mustard and garam masala and stir to combine.
Now add the grated carrot and frozen peas to the frying pan, followed by the cooked potatoes. Gently stir all of the ingredients together until combined well.
Then add the chopped coriander, lime juice and season to taste and turn off the heat.
Turn on the oven to 180 degrees C.
Prepare some flour and water mixture in a small bowl – roughly 2 tbsp flour with a little water until you reach a paste consistency. This will be used to seal each tortilla cone.
Cut each tortilla into quarters.
With the curved edge closest to you, fold the right corner across the triangle, paint some of the flour and water mixture on the top of the fold, then fold the left side over the paste and hold it down the stick in place, creating a cone shape which is open at the top.
Place 1-2 spoonfuls of the pea and potato filling mixture, paste a small amount of the flour and water mixture on the fold, then wrap the end of the cone over the filling to encase it, creating a filled, triangle samosa which is enclosed on all sides.
Continue with the remaining tortilla triangles and filling, placing each on the baking tray with the fold side facing down.
Place the baking tray in the oven and cook the samosas for about 15 mins until browned.
Serve warm with the raita.