Eating healthy is more of a habit one inculcates more than being a restriction. The idea of deep frying, for example, is met with widespread disdain in our kitchen. Things we cannot avoid while eating out, are things we have, over the years managed to curtail in our own kitchen, albeit without compromising on the fun. Just like most deep frying can be replaced with crisp baking, similarly we realised that most uses of the potato can be efficiently replicated by the more healthy and high-fibre sweet potato. Combine these two alternatives and you have something that is relatively heart-friendly and diabetes-friendly as well. Just what I did with this samosa recipe.

For the filling, I used:

  • Sweet potato: 1 medium, microwaved for 4 mins, and roughly mashed.
  • Green peas: 2 tbsp
  • Green beans: 2-3 nos chopped
  • Couple of florets of cauliflower (optional)
  • Olive oil: 1 tbsp
  • Garlic: 2 large cloves, chopped
  • Ginger: 1 inch, chopped
  • Paprika: 1 tsp
  • Salt to taste

Method:

  • Heat oil, add ginger and garlic.
  • Saute the vegetables, add the sweet potato mash.
  • Season with salt and paprika.
  • Wrap into the casings, seal each casing with a paste made with flour and water.
  • Brush with melted butter.
  • Bake in a preheated oven at 200 deg for 20-25 mins, or till crisp.
The sweet potato filling
The sweet potato filling

For the case, I used readymade samosa pattis. I brought them along during my recent trip to Bangalore since I haven’t seen them here in Kolkata. How I wish we would get such stuff more easily here! Alternately, making the samosa cover
dough kneading together some all purpose flour with water. pinch of salt and a tsp of oil, and rolling it out into rounds.

P.S. A more indulgent version could involve some grated cheese into the filling for some gooey interiors…just saying 😉

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