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Samosa Burritos

Imagine a pile of plain yogurt and some Indian pickle for dipping


I saw a Pinterest recipe for samosa-filled quesadillas, which led me to this recipe from Nadia's Healthy Kitchen for baked samosas using tortillas, which led me to just use the giant tortillas I had in the fridge and make them into full-sized burritos. They were a hit!

I largely followed the recipe from Nadia's Healthy Kitchen, but I added some potato, omitted the chana masala powder and just added a bunch of cumin instead, added bell pepper and fresh chilies, didn't bother with the "sealing paste," and basted them in a little bit of melted butter (omit for vegan version). Everyone except the 5-year-old liked them!


The Recipe (adapted from Nadia's Healthy Kitchen)
2 cans (30 oz total) cooked garbanzo beans, rinsed (I eyeballed the equivalent from dry beans)
1 small onion, chopped
4 garlic cloves, minced
1 thai chili, minced
1 bell pepper, chopped
1 potato, baked until soft (or microwaved for 4-5 minutes)
2 tb olive oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp ground coriander
1 tsp garam masala
2 tsp cumin
1 tsp turmeric
1 tsp chili powder
salt, to taste
8 burrito-sized flour tortillas
1 tsp turmeric
1 tsp chili powder
plain yogurt and Indian pickle, for serving
  • Cook mustard seeds, cumin seeds, and onion in olive oil until softened
  • Add remaining ingredients with a splash of water and cook a few minutes
  • Gently mash the mixture with a potato masher
  • Roll filling into tortillas to form burritos
  • Bake at 400 for 15 minutes. Optionally, baste the outsides with melted butter halfway through.

The Verdict
Overall grade: A
Overall reason: Not too hard, pretty healthy, and delicious. Tastes fancy for the level of effort.
Time to prepare: 45 minutes
Husband quote: "Those are some OSA burritos." Also... "I like these better than normal burritos. If you want a normal quote, I actually do like them better than normal burritos."

 

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