Vegetable Samosas

Prep Time

45 mins

Makes

2 - 4 servings

Ingredients

• 2 Deli Kitchen Carb Lite wraps
• Samosa filling:
  • 500g potato
  • 100g green peas
  • 1/2 onion
  • 30g spinach
  • 1 fresh chilli
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp garlic granules
  • 2 tbsp olive oil
  • Salt + pepper
• Flour paste:
  • 2 tbsp plain flour
  • 6 tbsp water
• Sauce:
  • 4 tsp Siracha
  • 3 tbsp Mayonnaise

Method

1. Preheat your oven to 180C/365F/Gas Mark 4.
2. Boil 500g potatoes until soft. Drain and then leave to chill.
3. Dice 1/2 an onion whilst the potatoes cool off.
4. Add 2 tbsp olive oil to a pan over a medium heat, add the onions and fry until they start to brown.
5. Crumble the potato into the pan with your fingers. Before seasoning with 1 tsp garam masala, 1 tsp ground cumin, 1 tsp garlic granules, salt and pepper. Stir until well combined.
6. Add 100g green peas and 30g spinach, stir and cook for another 3-5 minutes before removing from the heat.
7. Whilst the Samosa mix rests, make the flour paste by mixing 2 tbsp plain flour with 6 tbsp water in a small bowl.
8. On a chopping board, slice 2 deli kitchen carb lite wraps in half and fold them into cones. “Glue” with the flour paste mixture, leaving the bottom open for the filling.
9. Add 2 heaped teaspoons of the Samosa mix into a cone, seal the remaining edge with the flour paste and press closed. Repeat for each cone.
10. Place the Samosas onto a baking tray and bake for 5-10 minutes, depending on how crispy you like your Samosas.
11. Whilst these crisp up in the oven, make your dipping sauce by mixing 4 tsp Siracha and 3 tbsp mayonnaise together in a small bowl.
12. Remove Samosas from the oven, and serve them up with your spicy sauce!