Rating: 3 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Stirring frozen peas into hot mashed sweet potatoes means there's no need for thawing. Serve with lamb.

Maureen Callahan
Recipe by Cooking Light October 2006

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Recipe Summary

Yield:
12 servings (serving size: 1 samosa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sweet potato and 1/2 cup water in a microwave-safe pie plate or bowl; lightly cover with wax paper. Microwave at high 8 minutes or until tender, stirring every 3 minutes. Drain; coarsely mash sweet potato. Stir in peas.

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  • Heat oil in a medium nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes. Add mustard seeds and curry powder; sauté 2 minutes. Add onion mixture, salt, and pepper to potato mixture; stir well. Cool slightly.

  • Preheat oven to 425°.

  • Place Savory Cornmeal-Whole Wheat Dough circles on a lightly floured surface. Spoon 1/4 cup potato mixture into center of each dough circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place samosas on a large baking sheet lined with parchment paper. Pierce top of each samosa once with a fork. Bake at 425° for 19 minutes or until lightly browned. Serve warm.

Nutrition Facts

205 calories; calories from fat 28%; fat 6.3g; saturated fat 3.3g; mono fat 2.1g; poly fat 0.5g; protein 5g; carbohydrates 32g; fiber 3.3g; cholesterol 30mg; iron 1.8mg; sodium 231mg; calcium 50mg.
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