A vegetarian sandwich with a fragrant Indian-style potato filling for families who want a tasty change of pace. where buy Seroquel – Makes 6 Potato Samosa Pitas
- 1 lb (500 g) source Ontario mini or regular-size red or white potatoes, unpeeled
- ⅔ cup (150 mL) frozen peas
- ⅓ cup (75 mL) low-fat plain yogurt
- 1 stalk green onion, snipped
- into small pieces with scissors
- (¼ cup/50 mL)
- 2 Tbsp (30 mL) tomato sauce
- 1 Tbsp (15 mL) olive oil
- 1 tsp (5 mL) cumin
- 1 tsp (5 mL) garam masala (optional)*
- ½ tsp (3 mL) finely chopped garlic
- ¼ tsp (1 mL) salt
- 1 tsp (5 mL) lime juice (optional)
- Three 6-inch (15 cm) whole-wheat or plain pita breads
- http://graceproductionservices.com/965080/w640qo3_265.html * A fragrant, non-hot Indian spice available in supermarket spice sections or bulk spices.
- Cut unpeeled potatoes in ½-inch (1 cm) dice. (An adult should peel and dice for young children.) Place in microwavable bowl, cover and heat on high 6 minutes, or until potato is tender and can be pierced with a fork. Use oven mitts when removing cover – be careful, steam from bowl is hot. Pour frozen peas over potatoes, re-cover. Cook on high another 2 minutes. Set aside.
- Put in saucepan (no heat at this point), yogurt, green onion, tomato sauce, olive oil, cumin, garam masala (if using), garlic and salt. Turn heat to medium-low, stir mixture and gently, simmer 2 minutes. Reduce heat to low.
- Add potatoes and peas to saucepan and mix well. Cook, stirring, for about 1 minute, until most of yogurt mixture is soaked up by potatoes. Take off heat. Stir in lime juice, if using. Use a potato masher or wooden spoon to break apart potato chunks, but do not mash completely.
- To make samosa sandwiches, cut pita breads in half. Use fingers to split open pockets. Fill each pocket with about ½ cup (125 mL) potato mixture. Gently press pita bread to even out potato layer. Fill six pita halves.
- Place pitas on baking sheet. Bake about 8 minutes in 350°F (180°C) oven, or until pita bread is crisped and filling is warmed through. (Note: Filling can be covered and chilled up to two days for sandwich-making as required).