How to Make Samosa Wraps: Delicious Indian Taste without All the Fat

Do you love Indian cuisine? If you're like me, the smell of Indian spices is one of life's most wonderful experiences. But many Indian dishes, such as samosas, are loaded with fat from deep frying.

Here is a way to experience the exquisite flavor of samosas without the need to drag out your deep fryer. You'll love these wraps as much as samosas you get from the local Indian restaurant... only they're far healthier.

This recipe makes 8 samosa wraps, but you can adjust the measurements to make more or less, depending on the number of people who will be enjoying your culinary creation. I've taken dozens of these to parties and family gatherings, and they've always been a big hit - even among people who have never tried Indian food.

What you'll need:

8 low fat flour tortillas (I use burrito sized tortillas. You can use taco sized tortillas for smaller samosa wraps.)
4 medium white potatoes, cut into 1/2 inch squares
1 can early peas
1 white or yellow onion, finely diced
2 cloves garlic, minced
1 tbsp garam masala
1 tbsp hot curry powder (use mild curry powder if you like milder Indian food.)
1 tsp olive oil
1/2 tsp chili paste
Aluminum foil

How to prepare samosa wraps:

1) Pre heat oven to 400 degrees Fahrenheit.
2) Wrap the stack of tortillas in foil. Make sure that the foil completely covers the tortillas - that is, that no part of the tortillas are exposed.
3) Boil potatoes in a large pot for 10 minutes. Drain and set aside.
4) While potatoes are boiling, heat olive oil in a medium skillet. Add diced onions and garlic. Fry onions and garlic for 2 to 3 minutes or until onions begin to caramelize (turn soft and brown around the edges).
5) Add peas to onions and garlic, heat for one additional minute.
6) Place boiled, drained potatoes in a large bowl. Add garam masala, curry powder, and chili paste to potatoes.
7) Mash potatoes in a large bowl with a fork or a hand held mixer. If desired, add 1/4 cup of coconut milk or soy milk for a smoother consistency.
8) Place tortilla stack in oven for 3 to 4 minutes or until tortillas are soft.
9) Mix peas, onions, and garlic into potato and spice mixture.
10) Spoon filling into center of warm tortillas, and fold sides and bottoms of tortillas to form wraps.

That's it! No fooling with samosa wrappers, no messy deep frying, and best of all, no guilt after eating these tasty snacks.

Here is how this recipe stacks up:

Preparation time: 20 to 25 minutes
Cooking time: 10 to 12 minutes

Calories: 190 per samosa wrap
Calories from fat: 45 per samosa wrap
Grams of fat: 4 per samosa wrap
Weight Watchers Points: 3 per samosa wrap

Some final thoughts:

Garam masala is a mixture of spices commonly used in Indian cuisine. It is pretty tough to find at your local Kroger or Winn Dixie, but you can find it in health food stores that cater to vegetarians, or in Indian grocery stores. If you don't have access to either, you can easily order it online. It will typically stay good for about 6 months if kept in a dark, dry area.

If you can't find chili paste, you can mix 1/4 tsp ground chili (not chili powder) and 1/4 tsp olive oil. I've also used Korean style chili paste with good success, although it seems to me to be a little sweeter than the Indian variety.

Enjoy!

Seed Newsvine

Bookmark this article in your preferred program

Comments

Add Comment

Popular Articles in this cathegory

This article is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License.