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

Author: Andrea

Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Savoury

Sandwich

Instructions

1 Boil potatoes in lightly salted water until they are soft. Drain and mash
roughly, leaving a few larger chunks.
2 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.
3 Add whole spices: cumin seeds, fennel seeds, black mustard seeds and chilli
flakes and cook for one minute until fragrant.
4 Follow this with the ground spices: ground cumin, ground coriander, asafoetida,
garam masala, turmeric and salt. Saute for a further one minute.
5 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.
6 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.
7 To make the coriander yoghurt: place all ingredients into a food processor and
blitz until coriander is fine. Serve on the side of jaffles.