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Samosas are an Indian favorite, deep-fried pastries with a spicy potato vegetable filling. This lighter version features a similar savory filling, but the tortillas provide a low fat wrapper. Serve with some Mango chutney and a dollop of plain yoghurt.
- 1 cup diced onion
- 1⁄2 teaspoon canola oil (or other vegetable oil)
- 1 garlic clove (minced or pressed)
- 1 small fresh green chile, minced, seeds removed for a milder hot
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground dried mustard
- 1⁄2 teaspoon ground turmeric
- 1⁄4 teaspoon ground cardamom
- 2 cups chopped cabbage
- 1⁄2 cup water
- 2 cups cubed potatoes (1/2 inch cubes)
- 1 cup cooked chickpeas (11 ounce can, drained)
- 4 (8 inch) flour tortillas
- Preheat oven to 350*F.
- In a saucepan, saute the onions in the oil on medium heat for 2 or 3 minutes. Add the garlic, chile, cinnamon, mustard, turmeric, cardamom, cabbage and 1/4 cup of the water. Cover and cook for 5 minutes, stirring occasionally. Add the rest of the water and the potatoes, cover and simmer, stirring now and then, until the vegetables are tender, about 10 minutes. Stir in the chickpeas, and salt to taste.
- Place about 1/4 of the filling on the lower half of each tortilla, roll it up and lay it, seam side down, in a baking dish prepared with a very light coating of vegetable oil or cooking spray. Place a clean damp towel on top of the roll-ups, tightly cover the pan with aluminium foil, and bake for about 20 minutes, until thoroughly hot.