Samosa Jaffle

Crunchy, toasted filled bread with a Samosa inspired potato and pea filling.

When home in Bath, UK, we frequent our local Indian Street Food whole-in-the-wall called Chaiwalla, which hands down sell the best samosas you will ever eat! The filling is a mixture of potatoes, spices and peas and a sprinkle of a magical seasoning dust which takes them to another level. Those small crispy pockets pack a big punch of flavour.

Oh how I wish I could have a couple of those right now!

So anyway, back to the Jaffles….

I might be a fan of toasted sandwiches, but I am very particular about how I like them . They should be crispy, but not dry and of course with a delicious filling. The classic toasted sandwich does not really allow enough filling in my opinion which is why a jaffle is perfect as the shape allows a generous amount of filling!

A few days ago I posted a recipe of a sweet version with an apple-pie filling, dipped in a cinnamon-sugar. If you have not tried them yet, you are missing out and I suggest you give them a try asap – find the recipe here.

Since that apple-pie jaffle I have tried a few different fillings, but this is one of favourite savoury filling of the lot.

NON- TRADITIONAL

Where I grew up jaffles are traditionally filled with cheddar cheese and mince, but I wanted to create a none-traditional version. Samosas were one of the first things that came to mind, so I thought why not make a jaffle with my favourite samosa filling?

Inspired by the samosas from Chaiwalla, I created my own version of a potato and pea filling, which are especially delicious dipped in a fruity chutney.

WHAT IS A JAFFLE?

They are basically a generously filled toasted sandwich, toasted in a specially designed clamp-able metal skillet (like the image below) which gives it its distinctive flying-saucer like shape.

HOW TO MAKE A JAFFLE

Heat the jaffle iron over a gas flame.

Spread a slice of soft bread with a bit of coconut oil or vegan butter OR spread it directly onto the hot jaffle iron.

Open the jaffle iron and place the slice on one of the rounds.

Spoon a generous amount of filling in the centre of the slice, before layering another slice of bread on top.

Carefully close the iron and press the sandwich down using the clamps.

Trim any access bread sticking out, using a knife.

Toast on each side until the bread is golden and crispy and has the toasted signature rings.

TO MAKE THESE YOU WILL NEED

• A Jaffle iron

• A gas burner or gas stove for cooking

FOR THE JAFFLES YOU WILL NEED

• a soft bread of choice, gluten-free if needed

• vegetable oil, coconut oil or vegan butter

• potatoes

• fresh or frozen peas

• onion

• mustard seeds

• ground turmeric

• garam masala

• curry powder

• fresh garlic

• fresh ginger

• salt

• a fruit chutney of choice (optional but highly recommended)

SAMOSA JAFFLE

Combining two classics: jaffles & samosas

These jaffles are filled with a fragrant potato & pea samosa filling.

Makes 4 jaffles

To make the filling: 30 - 40 min

Cooking time per jaffle: 6 - 8 min

YOU WILL NEED

• A jaffle iron

• A gas burner or gas stove for cooking

INGREDIENTS

FOR THE FILLLING

• 2 tablespoons vegetable oil

• 4 medium potatoes

• ½ large onion

• ½ tsp mustard seeds

• ½ cup peas (I used from frozen)

• 1 clove fresh garlic crushed or grated.

• 1 tsp fresh, finely grated ginger

• ½ tsp turmeric

• ½ tsp garam masala

• 1 tsp curry powder (I used mild)

• 1 tsp salt, or more to taste

FOR THE JAFFLE

• 8 slices bread, of choice

• Coconut oil or vegan butter, to prevent sticking and for toasting

• Chutney, of choice

INSTRUCTIONS

TO MAKE THE FILLING

1. Cut the potatoes into smaller chunks and boil until cooked. Cooking time will depend on the size of the potato pieces. Mine took about 20 min.

2. Meanwhile in a large pan fry the onions in the vegetable oil for about 5 min on low. Add the mustard seeds, garlic and ginger and fry for another 3 - 4 minutes.

3. Add the turmeric, garam masala and curry powder and fry for another minute or two. Add more oil if the mixture looks too dry.

4. Set the pan aside until the potatoes are cooked.

5. Once the potatoes are cooked, drain off the access water and transfer them to the pan with the spices. Add your peas and two tablespoons of water and bring the pan back up to medium heat. Fry for another 4 -5 minutes. If the mixture is too dry add a tablespoon or two more water. The mixture should not be too dry, but it should also not be mushy.

6. Set aside.

TO MAKE THE JAFFLES

1. Take 2 slices of bread and spread coconut oil or vegan butter on each slice. Turn one slice over and spread a layer of chutney onto that slice.

2. Transfer one slice into the Jaffle iron with the buttered side facing the iron pan. Spoon a couple of spoonful’s of the filling into the middle of the bread and cover with the second slice of bread. Again make sure the side with the buttered side is facing outwards towards the Jaffle iron.

3. Close the Jaffle iron and cut off any excess bread.

4. On a gas flame, toast the Jaffle about 3 minute on each side or until golden and toasted *

5. Carefully open the Jaffle iron to release. Be careful not to burn your hands.

6. Repeat to make the next Jaffle.

7. Enjoyed best warm and with a fruity chutney.

NOTES

* The first jaffle always takes longer to as the iron still needs to heat up.

Have you tried this recipe?

Let me know if you made this and tag me on Instagram

@lychees_and_leggings and #lychees_and_leggings