- 8 large whole grain tortillas
- 2 cups cauliflower, roughly chopped
- 2 cups potatoes, medium diced
- 1 red onion, small diced
- 1 jalapeno, seeded and finely diced
- 4-5 garlic cloves, minced
- 2 teaspoons ginger puree
- ½ teaspoon cumin powder
- ½ teaspoon coriander
- 1 teaspoon garam masala
- ½ teaspoon toasted fennel seeds
- ¼ teaspoon turmeric
- 1 tablespoon lemon juice
- 1 cup frozen peas
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- Preheat oven to 350˚degrees.
- Wrap 8 whole grain tortillas in a damp kitchen towel and place them in an oven safe dish. Cover the dish with a lid or aluminum foil. Keep them in the oven for 15-20 minutes until heated through. This will allow the tortillas to become warm, tender, and easy to fold and roll. If you are using a microwave put 3-4 tortillas on a plate and cover with a damp paper towel and microwave on high for 30-60 seconds or until they are warmed through.
- In a large pot over medium-high heat, boil the potatoes and cauliflower in the same pot until tender. Drain and set aside.
- Place the onions and jalapeno in a large skillet pan and sauté over medium-high heat using small amounts of water or vegetable broth for deglazing the pan and preventing the onions from sticking. When onions become tender, add the garlic, ginger, cumin, coriander, garam masala, fennel seeds, and turmeric. Continue to simmer over low-medium heat for another 5 minutes.
- Add the drained potatoes and cauliflower, lemon juice, and peas to the onion mixture and thoroughly combine slightly smashing the potatoes and cauliflower. Cook over medium heat for 8-10 minutes.
- Remove the tortillas from the oven and reset the oven to 400°F.
- Place approximately 1/2-3/4 cup of the potato mixture onto a warm tortilla. Be careful not to overfill which can make them difficult to roll. Fold the sides over the potato mixture and gently roll the samosas like a burrito. You can also make triangles for a sandwich style look. Place the burritos seam side down onto a parchment lined baking sheet and bake for 10-15 minutes or until golden brown and crispy.
✏️Tips & Hints
- If you’re looking for a shortcut, you can buy frozen (oil free) hash brown potatoes and frozen cauliflower which will reduce some of the cut, chop, and cook time.
Yogurt Mint Chutney
This condiment pairs perfectly on your favorite curry and Indian dishes. A perfect balance of sweet, sour, and spicy!
- 1 cup unsweetened plant based yogurt
- ¼ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- 1 jalapeno pepper, seeds removed
- 2 teaspoons fresh grated ginger
- 2 garlic cloves
- 2 teaspoon maple syrup (or to taste)
- 1 tablespoons lime juice
- 1/4 teaspoon sea salt
- Place the ingredients into a blender or food processor and blend until smooth and creamy. Taste and adjust to your personal preference. You may enjoy it slightly sweeter, sour, or spicier. Refrigerate for up to 3 days.