Servings: 4-6

2 1/2 dozen samosas

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When you think samosas, you may think fried, you may think too spicy… Well, not this recipe. This is my healthy twist on samosas.

 

Ingredients:

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• 1 packet of samosa pastry sheets (thin and long)

• 2 medium onions minced

• 2 big potatoes cut into small cubes and boiled until soft

• 1 1/2 cup frozen or fresh peas

• 1 tsp coconut oil

• 3 tbsp chopped fresh coriander

• 1 tbsp black nigella seeds

• 1/2 tsp garlic powder

• 1/2 tsp black pepper powder

• 1/2 tsp turmeric powder

• 1/2 tsp paprika

• 1 tsp salt

• 1/2 tsp ginger powder

• 1/2 tsp mild curry powder

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Ingredients for a side dip:

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• 2 tbsp full fat labne

• 3/4 tsp yellow mustard

• 1/4 tsp curry

 

Directions:

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1. Preheat the oven at 220 degrees.

2. Heat the coconut oil and fry the onions until they wilt for about ten minutes

3. Add all the spices.

4. Add the potatoes, then the peas.

5. Add the nigella seeds and the fresh coriander and stir for a few minutes. Let it cool.

6. Take one sheet of samosa pastry and place a little less than a tablespoon of filling at the bottom of the strip and fold it over, wrapping it in the form of a triangle over and over again until all the dough has been used up.

7. Repeat the same process for the rest of the samosa strips.

8. Place the samosas in a baking tray and in the oven without adding any oil. Let them bake for about 10-15 minutes on each side until crispy.

9. Serve with the side dip.