Wraps végé au paneer façon samoussas
avec salade de concombres
Dans ce plat, la pâte feuilletée traditionnelle des samoussas est remplacée par des tortillas faciles et rapides à plier! Les pommes de terre et le paneer sont parsemés d’épices dorées et garnis d’éclatants pois verts.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
6 pièce(s)
Tortillas de farine
(Contient Gluten)
1 pièce(s)
Concentré de bouillon de légumes
1 pièce(s)
Lime
56 g
Mélange printanier
100 ml
Yogourt grec
(Contient Lait)
200 g
Fromage paneer
(Contient Lait)
56 g
Oignon jaune
360 g
Pommes de terre à chair jaune
56 g
Petits pois
30 g
Gingembre
1 cs
Mélange d'épices à l'indienne
7 g
Coriandre
132 g
Mini concombres
Pas inclus dans votre livraison
¼ cc
Sel*
4 cs
Huile*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, 1 tsp indian Spice Blend and 1 tbsp oil (dbl both for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 25-28 min. While potatoes roast, cut paneer into 1/4-inch pieces. Peel, then mince or grate 1 tbsp ginger. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Zest, then juice lime. Roughly chop cilantro. Grate one cucumber then cut remaining cucumber into 1/4-inch slices.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the paneer and onions. Cook, stirring occasionally, until paneer is golden brown, 3-4 min. Add remaining Indian Spice Blend, peas and half the ginger. Cook, until fragrant, 1 min. Season with salt and pepper, then stir to combine. Transfer paneer filling to a large bowl and cover to keep warm.
Stir together grated cucumber, yogurt, half the cilantro, 1/4 tsp sugar and 1/4 tsp salt (dbl both for 4 ppl) in a small bowl.
Add roasted potatoes, broth concentrate and remaining cilantro to the large bowl with paneer filling. Stir to combine. Arrange tortillas on a clean surface. Using a spoon, divide potato-paneer mixture down the middle of each tortilla. Roll tortillas tightly over filling, then place seam-side down on a plate.
Wipe the same pan (from step 2) clean. Heat over medium heat. When hot, add 1 tbsp oil, then the wraps, seam-side down in the pan. Cook until golden on one side, 2-3 min. Carefully flip and cook, until golden on the other side, 2-3 min. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil for each batch!) Transfer to a plate.
Whisk together lime juice, lime zest, 1 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a medium bowl. Add sliced cucumbers and spring mix to the bowl. Season with salt and pepper, then toss to combine. Cut samosa wraps in half. Divide salad and samosa wraps between plates. Serve cucumber raita on the side, for dipping.