Samosa Jaffle
The samosa jaffle gives you soft, gently spiced potato filling between two crispy slices of bread, dipped into tangy coriander yoghurt dressing.
Servings: 4 serves
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.