samosa lettuce wraps.
This recipe is adapted from Good Food.
Neither of us ate a lot of Indian food growing up, but when we were in university there was this really great Indian restaurant that we would go to sometimes for holidays or celebrations. The more we went, the more we realized that we both really like all of the colours, flavours, and combinations of Indian food. In particular, we both really loved samosas. When I lived in Toronto, there was a samosa factory literally down the street, and it was my 'go to' contribution to every potluck I attended while I was living in the big city. Friends loved them and they were so tasty.
When we had the opportunity to the deconstructed samosa recipe from Good Food, we loved the look of it and knew with fresh vegetables it would be amazing. We also liked that it allowed for a healthy twist, using lettuce instead of pastry. So we played around with it, adapted it to suit our own food interests, and gave it a try! These samosas are delicious, easy to make and add a fun pop of colour to any table. Whether you've been eating Indian for years, or you're looking to try it for the first time, this is a great recipe to get you started!
Serves 2; Double for 4
2 cups Yukon Gold Potatoes
1 Head Boston Lettuce
1 Yellow Onion
550ml Kidney Beans (can)
1/2 cup Yogurt
2/3 cup Green Peas
1 1/3 Tsp Tikka Masala Spice
- PREP IT. Begin by bringing a medium-sized pot of salted water to a boil. Peel and mince the ginger, then peel and dice the potatoes. Dice the cucumber, carrots and the onions as well. Discard the end of the lettuce leaves, wash, and pat dry. Zest and juice the lemon and coarsely chop the cilantro. Saint and rinse the beans.
- BOIL THE POTATOES. Place the diced tomatoes in the pot of boiling water. Cook for no more than 7 minutes, until the potatoes are soft when touched with a fork. Drain the potatoes thoroughly and keep warm.
- MAKE THE FILLING. During or after the potatoes have cooked, heat a teaspoon of oil on medium-high in a large pan. Add the ginger and onion, cooking for a few minutes and stirring often. You will know when they are done when they start to become translucent. Next, add in the corrects and cook for another 5 or so minutes until they become soft.
Once the carrots are soft, add the cooked potatoes, peas, drained beans, and the spice blend. We have had very good luck finding the Tikka Masala blend at Bulk Barn (or any other bulk food stores) and it is usually very affordable. Stir all of the ingredients often until the vegetables are golden brown. You should also begin to smell the amazing Indian aromas as it comes together.
Remove the pan from the stove and add 1/2 the lemon juice. Add salt and pepper to flavour. Keep in warm pan.
- START THE RAITA. As the filling is cooking, step away for a minute to combine the cucumber, yogurt, remaining lemon juice, lemon zest and 1/2 the cilantro with 1 tbsp of olive oil in a small bowl. Mix it well, adding salt and pepper for additional taste.
- PUT IT ALL TOGETHER. Place a couple of lettuce leaves on each plate and spoon the samosa filling into each. On top, put a tab of the raita and garnish with the remaining cilantro. You can eat them open face, or wrap them up like we prefer!
Love this recipe? Share it!