SAMOSA WRAPS WITH TAMARIND & DATE SAUCE

No need to deep fry this. Make a healthier version without any processed sugar and unnecessary fat.

Vegan, Vegetarian, Dairy Free

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Ingredients

• 3 small russet potatoes, peeled & cubed

• 1 can chickpeas, rinsed & drained

• 1/2 shallot, diced

• 1/2 t cumin seeds

• 1/2 t fennel seeds

• 3 garlic cloves, minced

• 1 T ginger paste

• 1/4 t chili powder

• 1/2 t ground tumeric

• 1/2 t garam masala

• 1/2 t Himalayan pink salt

• 1/2 c peas

• 1 T avocado oil

• 3 burrito-sized tortillas

• 1/2 lemon, juiced
  

  Sauce:

• 2 c water

• 1/2 c seedless tamarind paste

• 6 medjool dates, pitted

• 1/2 c coconut sugar

• 1/2 t fennel seeds

• 1/2 t ground cumin

• 1/2 t ground ginger

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Directions

In a pot, boil the potoatoes until cooked through. Drain and roughly mash in a bowl.

Drizzle a bit of avocado oil in a pan and sauté the shallot. Add the chickpeas and peas to heat through and combine into the bowl with the potatoes. Add the remaining spices and stir to combine.

To make the sauce, add all of the ingredients to a pot and stir. Bring to a boil and simmer about 10-15 minutes until most of the liquid is gone. Add to a food processor and blend til smooth.

Next, cut the burrito wrap in half. Spoon some potato mixture on 1/3 edge of the burrito and fold over. Add another spoon of the mixture and fold again, ending with a triangle shape.

Drizzle some avocado oil into the shallot pan and heat the burrito til it’s golden and flip over to heat the other side.

Serve with the tamarind and date sauce.