Healthy Baked Tortilla Samosas
These healthy baked tortilla samosas are a lighter version of the Asian classic pastry. they're also baked instead of fried making them even lighter! And it is a iron packed dish because of the combination of vitamin C rich foods like tomatoes and seeds
Ingredients
- 3 tbsp extra virgin olive oil
- 240 g cooked chickpeas* 1x 400g can of chickpeas
- 60 g finely chopped onions
- 3 garlic cloves crushed
- 1 medium chopped tomatoes
- 1/4 cup tomato paste
- 10 g chopped coriander leaves
- 1 tsp smocked paprika
- 1 tsp ground ginger
- 2 tsp curry powder
- 1 tsp turmeric
- 2 wholemeal/seeded tortillas
For the sealing paste
- 2 tbsp plain flour
- 2-3 tbsp water
For the avocado dip
- 2 avocados (approx. 250 g), cut in pieces
- 2 tbsp freshly squeezed lime juice
- ¼ tsp dried chilli flakes
- 1 tbsp olive oil
- 1 tsp salt, plus extra to taste
Instructions
- Preheat your oven to 220C/200C fan/400F.
- Heat 3 tbsp of olive oil in a frying pan. Add the onions and garlic . Cook until the onions become translucent, around 3-5 minutes.
- Add the chickpeas, spices and season to taste. Add a splash of water to help everything mix together. Cook for a few minutes until the chickpeas are fully coated with the spices.
- Add the tomatoes and tomato paste, cook for a few more minutes. Remove from the heat while you prepare your tortilla pockets.
- Add flour and water to a bowl and mix to form a thick paste.
- Slice the tortillas down the middle to create two even halves. Spread the paste alongside the length of the cut side of the tortilla. Fold one side over, then fold the opposite side to create a triangular pocket.
- Stuff the pocket with the chickpea mixture, then spread more of the paste along the inside edge of the opening. Press both sides of the tortilla to seal.
- Brush each samosa with a little bit of extra virgin olive oil, then arrange on a baking sheet lined with baking paper.
- Bake for 12-15 minutes, or until golden brown.
- To make the avocado dip - add everything to a food processor/blender and pulse until it reaches your desired consistency.
Notes
* You can either use dried chickpeas that you've drained overnight and cooked, or canned chickpeas. 240g cooked chickpeas is the equivalent to 1x 400g can of chickpeas that has been drained and rinsed.