Healthy Baked Tortilla Samosas

Ingredients

For the Samosas:

• 2 tbsp extra virgin olive oil, divided
• 240g cooked chickpeas (1x 400g can of chickpeas, drained and rinsed)
• ½ onion, chopped
• 3 garlic cloves, crushed
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp garam masala
• 2 tsp chaat masala powder
• 1 tsp turmeric
• 1 tsp chili powder
• Salt & pepper, to taste
• 2 wholemeal tortillas

For the Sealing Paste:

• 2 tbsp plain flour
• 2-3 tbsp water

For the Coriander Yoghurt Dip:

• 120g Greek yoghurt (or dairy-free thick yoghurt)
• 1 small bunch coriander
• 1 small bunch mint
• 1 small green chili
• 1 garlic clove
• 2 tbsp lemon juice
• A pinch of salt

Instructions

1. Preheat Oven:

   • Preheat your oven to 220°C (200°C fan)/400°F.

2. Prepare the Filling:

   • Heat 1 tbsp of olive oil in a frying pan over medium heat.
   • Add the mustard seeds, cumin seeds, and chopped onion. Cook until the onions become translucent, about 5 minutes.
   • Add the crushed garlic, chickpeas, and spices (ground coriander, garam masala, chaat masala powder, turmeric, chili powder). Season with salt and pepper.
   • Add a splash of water if needed to help coat the chickpeas with the spices. Cook for a few minutes until the chickpeas are fully coated and the spices are fragrant.
   • Stir in the spinach and coriander, cooking until wilted. Remove from heat and set aside.

3. Make the Sealing Paste:

   • In a small bowl, mix 2 tbsp plain flour with 2-3 tbsp water to form a thick paste. This will act as the glue to seal the samosas.

4. Prepare the Tortillas:

   • Slice the tortillas down the middle to create two even halves.
   • Spread the sealing paste along the length of the cut side of each tortilla. Fold one side over, then fold the opposite side to create a triangular pocket.
   • Stuff each pocket with the chickpea mixture. Spread more sealing paste along the inside edge of the opening and press both sides of the tortilla to seal.

5. Bake the Samosas:

   • Brush each samosa with a little bit of the remaining olive oil.
   • Arrange the samosas on a baking sheet lined with baking paper.
   • Bake for 12-15 minutes, or until golden brown and crispy.

6. Make the Coriander Yoghurt Dip:

   • Add the Greek yoghurt, coriander, mint, green chili, garlic, lemon juice, and a pinch of salt to a food processor or blender.
   • Pulse until the dip reaches your desired consistency.

7. Serve:

   • Enjoy the warm samosas with the fresh coriander yoghurt dip.

Notes:

• Chickpeas: You can use either canned chickpeas or dried chickpeas that have been soaked overnight and cooked. 240g cooked chickpeas is roughly equivalent to 1x 400g can of chickpeas.
• Tortilla Size: If you prefer, you can use larger tortillas and cut them into quarters for bigger samosas.
• Chaat Masala: This spice blend adds a tangy flavor. If you can’t find it, you can substitute with more garam masala.

Enjoy your homemade samosas with a refreshing dip!