Veggie Samosas

Samosa Crust (naan recipe)

½ cup chickpea flour

½ cup tapioca flour

1 cup water

¼ teaspoon salt

Samosa Filling:

1 lg organic sweet potato (we used Japanese)

2 lg potatoes (we used russet)

1 cup peas

1 teaspoon cumin

1 medium white or yellow onion

1-inch ginger, minced

½ teaspoon paprika with a pinch of cayenne

1 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon salt

½ teaspoon freshly ground pepper

¼ cup cilantro leaves, minced

Instructions

To make Samosas:

In a bowl, combine samosa crust ingredients to form a batter.

Pour a third of the batter onto a frying pan with a wee bit of coconut oil and cook until the bottom firms slightly, then remove and place on a baking sheet.

Cut the naan/pancake in half and spoon the filling mixture in the middle of each piece.

Fold one side of bread over the filling and then fold the other flap over – making a cone or triangular shape. Pinch the bottom closed.

Place baking sheet in oven at 350 degrees for 30-40 minutes or until crispy outside.

To make Filling

Boil potatoes and set aside when done.

In a saute pan on medium heat, add onions and a pinch of salt – stir-fry until onions turn translucent. Add cumin.

Then add ginger, spices and stir-fry for a minute or so before adding the mashed potatoes – combine well.

Fold in peas and cilantro then set the mixture aside until you’re ready for it.

These are SO. CRAZY. GOOD. And ALMOST fat-free!