• Samosa vegetable bags – gluten-free

    Posted on September 23, 2021 by in Even Healthier Recipes

    Samosa vegetable bags

    Usually, I don’t try to make samosa because it is labour-intensive. I prefer to get them at my favourite Indian Take away. But since good quality rice paper has become available I have regained my enthusiasm for samosa and tend to make extra filling which I eat as a curried snack. For these delicious samosa vegetable bags, the vegetables are first fried, then boiled in coconut milk until they are creamy and seasoned with a tangy and spicy taste. Then the rice paper is filled with the tasty mixture, seared briefly and served together with a dip.

    Ingredients for 3 servings (starter)

    For the samosa vegetable bags

    • 3 tbsp coconut oil
    • 10 sheets of rice paper
    • 100 g floury potatoes – peel and cut into 5 mm cubes
    • 100 g sweet potatoes – peel and cut into 5 mm cubes
    • 150 g zucchini – halve and cut into 5 mm cubes
    • Core 1 mild red chilli pepper and cut into fine strips
    • 100 g broccoli – divide into very small florets
    • 2 teaspoons of curry powder
    • 100 ml coconut milk
    • 1 teaspoon tamari (soy sauce)
    • 1 teaspoon of fine yeast flakes
    • ½ teaspoon coriander powder
    • Crystal salt and pepper from the mill

    For the dip

    • 150 g soy yogurt
    • 1 tbsp lemon juice, freshly squeezed
    • 2 tbsp chopped coriander

    Nutritional values per serving

    Calories 532 kcal
    Carbohydrates 63 g
    Protein 8 g
    Fat 26 g


    Time to prepare:

    Preparation time 25 minutes
    Cooking / baking time 20 minutes

    Step 1

    Prepare the ingredients.

    Step 2

    For the filling, heat a pan with 1 tablespoon of coconut oil and fry the diced potatoes, sweet potatoes and zucchini with the chilli strips for about 3 minutes.

    Cook broccoli florets and fry briefly for 1 minute with the rest.

    Dust all with 2 teaspoons of curry powder, stir briefly and pour 100 ml of coconut milk on top.

    Bring to the boil once and cook until the sauce is slightly creamy and the potatoes are cooked, but firm.

    Then stir in 1 teaspoon tamari, 1 teaspoon nutritional yeast flakes and ½ teaspoon coriander , season with salt and pepper and pour into a bowl.

    Step 3

    In the meantime, for the dip, season 150 g soy yoghurt with 1 tablespoon lemon juice, ½ teaspoon coriander, salt and pepper and set aside.

    Step 4

    Fill a large bowl with hot water. dip the rice paper sheet briefly into the water, remove immediately and drain briefly.

    Then fill with 1 tbsp of the vegetable mixture, fold it shut in the middle and press lightly on the upper edge. Do the same with the rest of the rice paper and vegetables.

    Step 5

    When all pockets are filled, heat the pan again with 2 tablespoons of coconut oil and fry the vegetable pockets on both sides until they are lightly browned;

    Take out of the pan and divide between two plates.

    Enjoy the samosa vegetable pockets with the dip.

    Recommended Products:

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    The Samosa Cookbook

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