Ballerina Bites: Samosa Wraps with Homemade Sweet Chilli Sauce

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Ballerina Bites is back this month with another dish of record breaking deliciousness! Enjoy Alex’s take on an iconic Indian pastry below. x


A samosa is an Indian deep-fried savoury pastry, which is filled with a mix of spiced potatoes, onions and peas. They taste incredible, but are more of a ‘sometimes food’ which is why I decided to create my own version.   

My recipe still includes the flavourful soft centres, but instead of pastry I’ve used wraps, so they’re less heavy and suitable for weeknight meals.  I’ve also created a ‘ Homemade Sweet Chilli Sauce’, to make your samosas even more delicious without any refined sugar.

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Ingredients

1kg white potatoes

3 large carrots

1 tbsp coconut oil

1 medium brown onion, diced

2 garlic cloves, crushed

1 tbsp curry powder

½ tbsp wholegrain mustard

½ tsp red chilli flakes

½ tsp ground cumin

½ tsp ground coriander

¼ tsp ground turmeric powder

Pinch of cinnamon

1 cup frozen peas

Handful of coriander leaves, roughly chopped

Salt & pepper to taste

8 wraps of your choice

Unsweetened coconut yoghurt

Fresh rocket

 

Sweet Chilli Sauce

10 medjool dates, pitted

4 tsp tomato paste

1 tsp chilli flakes

3½ tbsp apple cider or white vinegar

Salt & pepper to taste

⅔- 1cup water

 

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Method

Fill a medium sized saucepan halfway with water.

Season with salt and bring to a boil.

Peel the potatoes, carrots and chop into roughly 2cm pieces.

Once water is boiling, add the peeled and chopped veggies.

Allow them to cook until tender.

 

Meanwhile, add coconut oil to a large frypan and set heat to medium.

Add onion, garlic and sauté until the onion is translucent.

Stir in curry powder, wholegrain mustard, chilli flakes, cumin, coriander, turmeric, cinnamon, and toast until fragrant.

  

Once potatoes and carrots are tender, drain away liquid.

Add to the frypan with spiced onions, and mash until fluffy.

 

To quickly cook the peas, add them to a sieve and pour over boiling water (from the kettle).

Add peas and the roughly chopped coriander into the frypan too.

Season, and give everything a good stir.

Set aside.

 

To make the sweet chilli sauce, add all the sweet chilli sauce ingredients into a blender.

 Blend until smooth.

If you like a runnier sauce, simply add more water.

 

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To Assemble

Heat another frypan.

 

Take a wrap and spread the samosa potato mix over one half.

Add a dollop or two of the sweet chilli sauce and coconut yoghurt.

Fold over the other half and transfer to the heated frypan.

Toast for 1-2mins until golden, before flipping and toasting on the other side.

Repeat the process until no ingredients remain.

 Serve samosa wraps over a bed of fresh rocket and an extra dollop of the sweet chilli sauce and coconut yoghurt.

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Makes 8 wraps

Enjoy!

Love Alex, Ballerina Bites. Xx

PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations! Also, check out my previous recipe: Creamy Mushroom and Spinach Stuffed Sweet Potatoes

 

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