peas

Nadiya’s Samosa Hack!

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I thought I’d try Nadiya’s samosa hack from her latest TV show and give it a Slimming World friendly twist!

If you don’t know who Nadiya is, she was the winner of the Great British Bake Off in 2016! A well deserved winner too, all her bakes looked absolutely delicious.

I used potatoes and peas for the filling but you can be more adventurous or just stick to regular samosa fillings such as kheema. Just remember to syn accordingly.

I used mini tortilla wraps from Aldi which are 4.5 syns for each wrap and you can get two samosas out of one wrap, making it only around 2.5 syns each samosa! (See picture below).

Aldi Wrap

Aldi Wrap

You can if you prefer (and can get hold of!) use the Weight Watchers white wraps that can be used as a healthy extra B choice. Your samosas will be slightly bigger though, I prefer using the mini wraps as you can batch cook them and freeze.

If you use any other brand of wrap, please remember to check syns as not all similar products have the same syn values.

Let me know if you’ve come across a lower syn alternative to making samosas!

Adjust spice levels to how spicy you prefer, I made mine quite mild as they were for a taster session in group. Enjoy and let me know what you think! Feel free to tag me in your posts when you’ve made them.

 

Samosa

Samosa

Makes: 16 samosas

Syns: 2.5 syns each

Time Taken: 45-60 minutes

Difficulty: Easy

Ingredients

  • 1 pack Aldi mini tortilla wraps
  • 2 medium potatoes, boiled
  • handful of frozen peas, cooked
  • 1 tsp ginger/garlic paste
  • 1/2 tsp cumin seeds
  • 1 tsp salt
  • 1/2 tsp crushed red chilies
  • 1 tsp garam masala
  • 1 egg, beaten

Method

Make samosa filling by boiling the potatoes first. Once the potatoes are boiled and cooled, slightly mash them or you can chop the potatoes in little cubes and boil them if you prefer your potatoes quite chunky rather than mashed.

Mix in cooked peas, ginger/garlic paste, cumin seeds, salt, chilli and garam masala.

Cut each wrap in half so you get a semi-circle shape.

Shape each wrap half into a triangle shape and fill it with your filling. Use the beaten egg to seal all around the edges and egg wash the top of the samosa.

Once all the samosas are filled and egg washed, bake them in a pre heated oven at gas mark 6 for around 12-15 minutes or until they are nice and golden.

You can freeze them once the samosas are cooked and cooled.

Tip: Watch the video here on how to fill the samosas.

Keema Pilau

4 Comments

Another extremely easy recipe to make, courtesy of Laziza spices! It makes life so much easier when you don’t have the time to measure out individual spices! You can replace the keema (mince meat) with any other type of meat or if you are vegetarian you can use chickpeas instead.

If you don’t want to use Fry Light you can use any other type of spray oil, just remember to count the number of sprays you use so you can work out the syn values. If you prefer, you can use 1 tbsp of oil (6 syns) and divide the syns by the number of portions you make. For instance, this should feed 4 people, so if you divide 6 (syns) by the number of portions, 4 you get 1.5 syns per portion which is still well within your daily allowance.

Pilau ingredients

Pilau ingredients

Serves: 4

Syns: FREE

Time Taken: 60-75 minutes

Difficulty: Easy

Ingredients

  • 500g lean mince
  • 4 small onions, finely chopped
  • 2 small potatoes, peeled and cubed
  • handful of frozen peas
  • 2 tablespoons Laziza Yakhni Pilau Spice mix
  • 1 tsp cumin seeds
  • 4 tablespoons fat free natural yogurt
  • 1 tablespoon garam masala
  • 2 stock cubes
  • 2 cups rice
  • low calorie cooking spray

Method

Wash and soak the rice and keep it aside till needed.

Spray a pan with lots of Fry light and fry the onions in medium/high heat till they are a dark brown colour. Keep stirring your onions so they don’t burn and stick to the bottom of the pan! If you find they are starting to stick, you can add a little boiling water at a time. The browning of onions should take around 10-15 minutes.

Add the cumin seeds and fry for another couple of minutes before adding the meat and the potatoes. Fry for 5 minutes and then add the yogurt and the Laziza spice.

Let that cook on a low heat, covered for about 15 minutes or longer depending on the size of your potatoes.

Use double the amount of boiling water to the rice and add it to the meat and crumble your stock cubes in and add the garam masala. Check for seasoning, add chilli if needed.

Drain the water off the rice and place it in the pan. Once the water starts boiling again replace the lid and let it cook on low heat for about 15-20 minutes without stirring/mixing. After that time you can pick your pan up (with oven gloves!) and give the rice a good ‘shake’ while making sure the lid stays firmly on. All the water should be evaporated and it is ready to eat!

Keema Pilau

Keema Pilau