A satisfying and tasty snack, perfect for Ramadan.
There is something so satisfying about a good old-fashioned vegetarian samosa. My samosas, with spicy potatoes and sweetcorn, are wrapped in ready-made tortillas so you’re good to go in no time at all! These can be enjoyed any time – they are perfect for batch-cooking and freezing, so ideal for iftar, but they are delicious throughout the year.
Serves: 8-10
Prep time: 10 minutes
Cook time: 40 minutes
Ingredients:
- 1 large potato, peeled and cut into 1cm cubes
- 200g tin of sweetcorn, drained
- 1 teaspoon green chilli paste
- 1 teaspoon garlic paste
- 1 teaspoon chilli powder
- 1 teaspoon hot paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon nigella seeds
- 100g mozzarella cheese, grated
- 2 tablespoons plain flour
- 8 tablespoons water
- 4–5 tortilla wraps, cut in halfoil, for deep-frying
Method:
1. Boil the potatoes for 8–10 minutes until only just tender, then drain in a colander and set aside.
2. Place the sweetcorn in a bowl with the chilli paste, garlic paste, chilli powder, paprika, cumin, salt, black pepper, nigella seeds and mozzarella. Add the potatoes and mix everything together, mushing the mixture with the back of a spoon a little, but not completely, to add some texture to the mixture.
3. Make a paste by mixing the flour and water in a small bowl to a smooth consistency.
4. Take one of the tortilla halves and use a pastry brush to brush a little of the flour paste around the edges. Place 2 tablespoons of the filling on one half of the tortilla and fold the other half over the top to form a triangle, as shown on page 31. Gently press around the edges of the samosa to make sure it’s sealed properly, then repeat with the remaining tortillas and filling.
5. Heat the oil for deep-frying in a large saucepan on a medium-high heat until it reaches 180°C. Fry the samosas in batches for 1 minute on each side until golden all over, then drain on kitchen paper. These are best eaten fresh on the day they are cooked.
TIP:
These samosas can also be baked. Brush with a little oil and bake in a preheated oven at 180°C (gas mark 4) for 10–15 minutes.
Crispy chicken is topped with a rich tomato sauce and plenty of Cheddar cheese and Parmesan in this easy, high protein dish.
Topped with spinach, tomatoes and cheesy eggs this breakfast pizza is perfect for a speedy high protein breakfast.
This high protein soup is packed with rice noodles, bean sprouts and juicy king prawns in a spicy, coconut sauce.
This vegetarian slow cooker spicy tomato tortellini and chilli soup from Bored of Lunch is an easy dish for cold days.
This easy slow cooker recipe from Bored of Lunch combines chilli con carne with macaroni cheese for the very definition of healthy comfort food.
There’s a love affair to be explored with spice and dairy, and this is the showcase for it!
When I posted my Crispy Smashed Potato Salad recipe in October 2023, it went viral, and everyone and their grandmas started making it.
Make the most of the short apricot season with this quick summery dessert. The apricots are roasted with honey and orange juice and served with a smooth cardamom cream and a crunchy pistachio brittle. It's the perfect laid-back dessert to serve at the end of dinner party.
Packed with 36g of protein, Dr Rupy's overnight protein porridge is brimming with nuts, seeds, spices and fruit. The perfect balanced start to the day.
This version of Fattoush is close to the classic salad we all know and love, but differs slightly from the one my mother used to make.
Ring in the festive season with Stanley Tucci's Cosmopolitan-inspired cocktail, complete with bright pomegranate seeds and a sprig of mint.
