BrokeAss Gourmet

BrokeAss Gourmet

Baked Samosas with Peach Chutney

  • Prep Time 0:20
  • Cook Time 0:12
  • Estimated Cost $12.25
  • 3 Comments

Let me set the scene for you: around 6 PM I was driving home from work. I was exhausted, cranky and starving. I was craving samosas and seriously considered stopping in at my neighborhood Pakistani restaurant, but honestly, I was in no condition to wait in a line.

As I tried to mentally picture the contents of my fridge, I realized that I had most of the makings of samosas already. I figured I’d swap in sweet potatoes for the traditional white potatoes and egg roll wrappers for the usual pastry and bake them instead of deep-frying.

Bottom line: half-an-hour later, I was a different girl.

Ingredients

  • 10 large egg roll wrappers $1.50 for 30
  • 1 sweet potato, diced $0.50
  • 2 cups spinach leaves, cleaned and dried $1
  • 2 cloves garlic, minced Pantry
  • 1/2 white onion, diced $0.50
  • 1/2 cup frozen green peas $1.50 for 10 oz.
  • 3 oz. tofu, cubed $1.50 for 10 oz.
  • 1 tsp. curry powder $1.50 for 1 oz.
  • salt and pepper to taste Pantry
  • 1/2 white peach, pit removed, flesh coarsely chopped $0.75
  • 1 small bunch cilantro $1
  • 3 tbsp sweet chili sauce $2 for 10 oz.
  • 1 small piece ginger, peeled and minced $0.50
  • 2 tsp olive oil plus more for pan and brushing Pantry

Recipe Serves 4

Directions

  1. Preheat oven to 425 degrees F. Lightly grease a baking sheet and set aside.
  2. Heat the 2 tsp olive oil in a large frying pan over medium-high heat. Add onion and garlic and cook for 1-2 minutes, until fragrant. Add sweet potato, tofu, spinach, green peas, curry powder and salt and pepper, stirring to ensure spices coat the vegetables and tofu completely. Cook for 6-8 minutes or until sweet potatoes start to soften. Remove from heat and transfer to bowl.
  3. To assemble samosas, set an egg roll wrapper on a clean, dry surface. Wet the edges using a spoon or pastry brush and then put about 3 tablespoons of filling in the center of the wrapper. Gather the corners of the wrapper and press together. There isn't much art to this part--just seal them and let them fall where they will. Repeat until all wrappers and filling are used up. Transfer samosas to baking sheet.
  4. Brush samosas lightly with olive oil, coating the wrappers evenly. Bake for 10-12 minutes or until samosas are golden brown.
  5. While samosas bake, make the chutney: combine peach, cilantro, ginger and chili sauce in a food processor until chunky but incorporated.
  6. Serve the samosas hot with the sauce alongside for dipping.

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What They're Saying

aaron, on Aug 28, 10:56 AM, wrote:

I want.

Sarah, on Sep 7, 07:39 PM, wrote:

THESE WERE AMAZING! So many flavors, so well-balanced, and awesomely vegetarian. Thanks for sharing!

Kitchen Butterfly, on Sep 8, 04:23 AM, wrote:

i’m definitely making this chutney when I’m back from London. I am a peach lover and have samosas in my deep freezer. Will let you know how it goes. thanks