I have a lovely vegan samosa recipe for you today and a gorgeous fried potato pitta pocket as I show off some lovely chutneys.
Geeta’s Award-Winning Chutneys
Did you know that Geeta’s award-winning chutneys are now available in Asda?
This is very good news. These chutneys are a firm favourite with the likes of esteemed foodies such Jamie Oliver and come with such a great reputation.
People are cooking at home more than ever and experimenting with heir cooking too.
With restaurants and bars shutting during lockdown earlier this year and lockdown 2 now in place, the traditional curry house has been replaced with Brits experimenting in their kitchens like never before with the ‘Friday Night Fakeaway’, and online searches for Indian food up by 144%*.
I think this is because people have more time on their hands/ less money and an urge for some variety in their life.
Two new recipes form Geeta’s include Premium Pomegranate & Mango Chutney and Premium Tamarind Chutney and I had the best fun experimenting with them.
Would you like to see what I made?
Fried Potato & Mango Chutney Pitta Pocket
For a lovely lunch treat you cannot go far wrong with a salad stuffed pitta but today I was extra indulgent and stuffed my pitta with cheese, cubed fried potatoes and pomegranate and mango chutney. Oh my goodness taste sensation. talk about elevating a humble pitta pocket:
If you fancy making this at home you will need…
Ingredients (makes 2)
A handful of Spinach leaves
4 cherry tomatoes
4 potatoes boiled and then quickly fried in fry light
2 pitta bread
2 teaspoons (or more) of mango chutney.
2 slices of mature cheese
Chop potatoes into small cubes, boil for 20 mins then fry for 5 in fry light on a medium-high heat
Toast your pitta pockets
Add spinach leaves, tomatoes cheese slices and potatoes
Spoons a teaspoon of pomegranate and mango chutney on top (so tangy so tasty and just makes this dish come to life!)
Serve with apple or grapes
Vegan Samosa Recipe
( Makes 4 vegan samosa)
Ingredients for vegan Samosa recipe
2 sheets of filo pastry
8 baby potatoes (boiled)
100g peas (cooked)
I medium onion
1 clove of garlic
Cooking oil or Frylight
Spices – 1 tsp garam masala, 1 tsp chilli powder, 1/2 tsp Tumeric, 1/2 teaspoon cumin
Method for vegan Samosa recipe
- Line baking tray with baking paper
- Cut potatoes into small chunks
- Boil peas and potatoes as usual
- Saute onion with garlic and spices in oil or fry light for about 5 mins
- Add potatoes and peas and cook for a further 5 minutes.
- Mash with a spoon whilst still in the pan
- Slice filo sheet in half lengthways and spray round edges with cooking oil
- Fold in your mixture and create your samosa ( see below)
- Spray samosa with cooking spray like frylight
- Then bake at 180 for 25 -30 mins till golden
Have a look at this video on how to fold your vegan samosa
Do serve your vegan samosa with Tamarind Chutney from Geeta’s and a little salad. The additional tang of taste makes it truly lovely.
You can, of course, fry your vegan samosa but I prefer mine baked and it is healthier.
More chutney news!
Did you know chutneys are served with Indian food cooked at home on up to 75% of occasions and according to research food lovers are using Indian chutneys in a host of other ways including: in sandwiches and toasties (19%), as an alternative to a table sauce (19%), with hot dogs or burgers (15%) and even on jacket potatoes (10%).
Geeta’s Indian chutneys are available from Asda 230g £1.69.