Both these starter dishes have proved to be successful every time I have tried them.
The bhajis are the easiest to make but do not be scared off by the samosas. The first time you try and fold them you might feel like never doing it again but you will find it much easier the second time you make them.
I have included the recipe for the samosa filling. You can adapt this to use other low fat meats or a vegetarian alternative. I mince my own chicken but obviously you can buy the mince from the supermarket or a butcher. Mincing your own is a good way of being certain of what is in it.
I cooked the samosas and bhajis in the oven together checking every five minutes and rotating as I do not have a fan assisted oven.
These are very tasty but be careful not to eat them all yourself. Not only will your family be upset having too many will add up to some naughtiness. For those following Slimming World they are both 1 syn each.
You will see from the picture that I did manage to overcook one tray of samosas.
Carrot and Onion Bhajis
- 2 onions thinly sliced
- 1 carrot grated
- 1 tsp turmeric
- 1 tsp hot chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground ginger
- 70g gram flour (chickpea flour)
- 1 tsp sea salt
- 1 tsp coriander seeds
- 1 tbsp tomato purée
- Spray a non-stick pan with oil and place over a medium heat.
- Add the onions and carrots and stir fry for ten minutes (try and void browning the onions).
- Add the turmeric, chill powder, ground coriander, ground cumin, and ginger and stir the mixture together and take off the heat.
- Tip the mixture into a bowl and add the gram flour, salt, coriander seeds, and cumin seeds. Mix well.
- Mix the tomato purée with 4 tbsp of water and stir this into the mix.
- Spoon the mixture into about twelve portions onto prepared baking sheets.
- Bake in the oven for ten minutes.
- Remove from the oven, spray with oil, and return to the oven for another ten minutes.
- Low calorie cooking spray
- 300g chicken mince
- 1/2 small onion finely chopped
- 2 grated garlic cloves
- 2cm grated ginger
- 1 red chilli deseeded and finely chopped
- 1 tbsp medium curry powder
- 3 tbsp finely chopped fresh coriander
- 1 pack ready rolled filo pastry
- If mincing your own meat mince with the onions and chilli.
- Spray a non-stick pan with oil and put over a high heat, add the chicken, onions and chillis to the pan and stir fry until the chicken is an even white all over ensuring you stop it clumping into lumps.
- Add the garlic and ginger and continue cooking on a medium heat for two minutes.
- Stir in the coriander and set aside to cool.
- Open out the roll of filo pastry and cut the entire pack down the middle along its length.
- Fold the samosas using one of the two methods shown.
- Seal the edges using either water or egg.
- Place them on a baking tray and spray with oil.
- Bake for 15-20 minutes in a medium oven (Gas Mark 5/190 degrees) or until golden brown.