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Lazy Samosas

March 2, 2019

Flour tortillas, stuffed with a savory chickpea, spinach, and onion filling, pan fried, and served with a cilantro lemon chutney. Flaky, spicy, bright, and uniquely satisfying, these Lazy Samosas have quickly become one of my favorite recipes and are ready in under 30 minutes.

 

 

 

Prep time: 5 minutes

 

Cook Time: 25 minutes

 

Serves: 6

 

 

 

Ingredients

 

  • 2 tbsp olive oil

  • 1 tbsp earth balance (optional - can substitute with additional 1 tbsp olive oil)

  • 1 large yellow onion - diced

  • 3 tsp of grated fresh ginger

  • 5 cloves garlic - finely chopped

  • 1 Serano chili pepper - finely chopped

  • 1 tsp cumin

  • 1/2 tsp coriander

  • 3/4 tsp turmeric

  • 1/2 tsp chili powder

  • 2, 16 oz. cans of chickpeas - drained and rinsed

  • 1 cup frozen peas

  • 5 oz. of fresh spinach

  • 1 tsp salt

  • 1/2 cup chopped cilantro

  • 1-2 lemons

  • 6 flour tortillas

 

 

Instructions for Samosas

 

  • Dice 1 large yellow onion

  • Grate 3 tsp of fresh finger

  • Finely chop 5 cloves garlic

  • Finely chop 1 Serano chili

  • Finely chop cilantro for 1/2 cup when chopped

  • Place a large pot on medium heat and add 2 tbsp olive oil, 1 tbsp earth balance, and chopped onions

  • Let onions cook for roughly 5 minutes, stirring occasionally until soft and translucent

  • Add 2 tsp of of the grated ginger - save 1 tsp of the ginger for the chutney

  • Add chopped garlic and 3/4 of the chopped Serano chili - save roughly a quarter of the Serano for the chutney

  • Let cook for 1-2 minutes stirring occasionally

  • Add 1 tsp cumin, 1/2 tsp coriander, 3/4 tsp turmeric, and 1/2 tsp chili powder, and stir to combine

  • Drain and rinse 2 cans of chickpeas and add to pot

  • Add 1 cup of frozen peas and stir to combine

  • Add 5 oz fresh spinach, juice from 1/2 a lemon, and 1/4 cup of chopped cilantro - save 1/4 cup of chopped cilantro for chutney

  • Add 1 tsp of salt (plus more to taste)

  • Stir to combine and press with your spoon so that some of the chickpeas mash and the mixture can hold together in your spoon

  • Remove from heat

  • Scoop chickpea mixture on to a flour tortilla to cover 1/2 the tortilla with roughly 1/2 inch buffer around the edge

  • Fold tortilla in half and place in a well oiled pan on medium heat

  • Cook for roughly 2 minutes each side until golden brown

Instructions for Cilantro Lemon Chutney

 

  • Place 1/4 cup chopped cilantro, juice from 1 lemon, 1 tsp of grated ginger, 1/4 of a chopped Serano chili, 3 tbsp full fat coconut milk and 1 tsp of salt in a blender (bullet blenders work well but any blender will do)

  • Pulse until smooth

 

 

 

 

This recipe was adapted from the Samosadilla Recipe by Chef John at Food Wishes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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