This samosa jaffle gives you soft, gently spiced potato filling between two crispy slices of bread, dipped into tangy coriander yoghurt dressing.
We're on the home stretch now! Sando number 4 of the Sando Series is a take on the popular, moreish South Asian snack: the samosa. Usually a fragrant, crunchy pastry, triangle or half moon shaped and filled with meat or vegetables. When I order samosas, I almost always go for the potato filled kind. They are my favourite. There's something about carb on carb right? It hits different.
I made this sandwich into a jaffle both to keep the filling nestled inside and to carry through the similarities to a samosa. Turns out, jaffles are an Australian invention first created in 1949, potentially inspired by the waffle iron, hence its name. Read more about the history here. Essentially, the jaffle is an enclosed toastie. You could absolutely make this as a traditional toasted sandwich, it may just be messier to eat.
The samosa jaffle does contain quite a number of spices. However most of these are commonly used in other dishes and are well-worth purchasing. You can find these at your regular grocery store, particularly in the international food section. Asafoetida (hing) can be purchased from a specialty store or Indian grocer. If you can't find this particular spice, leave it out.
Coriander yoghurt adds a wonderful tangy contrast to the dense filling of the samosa jaffle. You can also serve these with sweet Indian chutney as well if you'd prefer.
Samosa Jaffle
Ingredients
- 500 g potatoes peeled and cut into large chunks
- 2 tablespoon vegetable oil
- ½ brown onion diced
- 2 cm piece ginger minced
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ¼ teaspoon black mustard seeds
- ½ teaspoon chilli flakes
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon asafoetida hing
- ½ teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon salt
- ½ cup green peas defrosted
- 4 slices white bread
Coriander yoghurt
- 1 clove garlic
- 1 cm nob of ginger grated
- 1 cup fresh coriander leaves
- ½ cup natural yoghurt
- 1 green chilli roughly chopped
- ¼ teaspoon ground cumin
- ¼ teaspoon garam masala
- Juice from ½ a lime
Instructions
- Boil potatoes in lightly salted water until they are soft. Drain and mash roughly, leaving a few larger chunks.
- Meanwhile, heat oil in a frypan over a medium to high heat. Add onion and garlic and saute for 3-4 minutes until soft and translucent.
- Add whole spices: cumin seeds, fennel seeds, black mustard seeds and chilli flakes and cook for one minute until fragrant.
- Follow this with the ground spices: ground cumin, ground coriander, asafoetida, garam masala, turmeric and salt. Saute for a further one minute.
- Add defrosted peas and crumbled potato. Turn heat to low and fold spices and oil into vegetables. Remove from heat and set aside to cool for 30 minutes.
- Cool sandwich by heating up jaffle iron. Spray lightly with oil spray if required. Place one slice of bread down and fill with a quarter of the potato filling. Top with another slice of bread then shut jaffle iron. Cook until both sides of bread are golden and crispy.
- To make the coriander yoghurt: place all ingredients into a food processor and blitz until coriander is fine. Serve on the side of jaffles.
Notes
- The serves for this recipe is dependant on how much filling your jaffle iron can take.
Looking for more recipes in the Sando Series? Check them all out here.
Leave a comment