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Spicy samosas

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It's amazing how you can still achieve crisp, flavoursome samosas without making pastry from scratch or frying.
Serves
6
Prep
10 minutes
Each 176g serving contains (excludes serving suggestion)
KCal
190
Carbs
31.0g
Fibre
7.8g
Protein
7.0g
Fat
3.5g
Saturates
1.60g
Sugars
7.1g
Salt
0.60g
Ingredients
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Ingredients
6 mini wholemeal tortilla wraps, halved
Spray oil
2tsp cumin seeds
2 onions, finely chopped
2 cloves of garlic, crushed
1tbsp fresh ginger, grated
1 large sweet potato, 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
1tbsp fresh coriander, chopped
Plain flour and water, mixed to a glue like paste
  1. Cut wraps into halves ready to make into pockets for the healthy samosa.
  2. Spray oil into the pan on medium heat and roast cumin seeds.
  3. Add and sauté the onions, garlic and ginger until soft.
  4. 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.
  5. Add the lemon juice, sprinkle with the fresh coriander and allow the mix to cool.
  6. Use a flour and water paste to seal the straight cut side of your wrap “pockets” it should be a glue like consistency.
  7. Fill with the cooled vegetable mixture and seal the curved side of the pocket.
  8. Refrigerate for 30 minutes to allow the pockets to seal.
  9. Bake in the oven until golden.
Chefs tips

This recipe has been created by Balance cover star, Shivali, as part of her journey to diabetes remission.

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