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Photo of Samosa bombs with cilantro-mint sauce by Chef Eric Greenspan by WW

Samosa bombs with cilantro-mint sauce by Chef Eric Greenspan

2
Points®
Total Time
55 min
Prep
25 min
Cook
25 min
Serves
16
Difficulty
Easy
The filling for these two-ingredient dough samosas is extremely versatile. Grind fresh coriander seeds and use instead of ground coriander. You can also add some ground fresh fennel seeds to the mix. Chopped cooked potatoes or cooked lentils are also great additions to the filling. Double the mint sauce recipe and enjoy as a dip. It also makes a tasty sandwich spread - try it with turkey and water-packed roasted peppers on naan.

Ingredients

Cooked cauliflower

1 cup(s), cut into pieces, very small florets

Cooked green peas

1 cup(s), (can use frozen, defrosted peas)

Minced ginger

½ Tbsp

Green hot chile peppers

½ Tbsp, chopped, seeded (or more to taste)

Curry powder

½ tsp

Ground turmeric

¼ tsp

Ground cardamom

¼ tsp

Ground coriander

¼ tsp

Kosher salt

⅛ tsp

White self-rising flour

2⅔ cup(s)

Plain fat free Greek yogurt

2 cup(s)

Egg

1 large egg(s), beaten

Cilantro

2 cup(s)

Fresh mint leaves

1 cup(s)

Plain fat free Greek yogurt

½ cup(s)

Fresh lime juice

1 Tbsp

Garlic

2 clove(s)

Minced ginger

1 tsp

Kosher salt

⅛ tsp, (or to taste)

Instructions

  1. To make filling, combine first nine ingredients (cauliflower through salt) in a mixing bowl; set aside.
  2. To make dough, preheat oven to 425°F. Place flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 tbsp at a time, until no longer sticky; let dough rest 5 minutes.
  3. Place a large piece of parchment paper on a work surface and sprinkle with a little flour; place dough on paper. Use a knife to cut dough into 16 equal pieces. Roll each piece of dough into a 5-inch circle. Arrange 2 tbsp of samosa filling in middle of each dough circle. Pull edges of dough up and over filling and pinch edges to seal. (If dough tears, simply pinch it back together.)
  4. Arrange dough balls, seam side down, on a baking sheet lined with parchment paper. Brush dough balls with egg. Bake until lightly browned, about 15-20 minutes. Broil an additional minute for more browning, if desired.
  5. Meanwhile, to make sauce, combine remaining ingredients (cilantro through salt) in a food processor; blend until smooth.
  6. Serving size: 1 samosa bomb with a scant tbsp sauce

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