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Sweet Potato Samosa Lentil Tacos

These unique fusion tacos feature a favorite Indian dish with cool and delicious toppings. They are gluten-free and offer a nice amount plant protein from the lentils and green peas in the samosa filling.


Sweet Potato Samosa Lentil Tacos with Coconut Yogurt Raita and Cilantro Chutney
Sweet Potato Samosa Lentil Tacos with Coconut Yogurt Raita and Cilantro Chutney

For the lentil tortillas:

1 cup red lentils, rinsed

2 cups water

Pinch of salt


Soak lentils in water in a medium sized bowl for a minimum of 4 hours or up to overnight. When ready, pour lentils and water into a blender or food processor and blend until smooth, light and airy. The batter will resemble very light pancake batter. Cook 0ver medium heat on non-stick surface or in a small cast iron skillet with a little olive oil. Cook until set, about 3-4 minutes. Flip, then cook on the other side until done. Set aside.


Makes 6-7 tortillas, about 7 inches in diameter.


Sweet Potato Samosa Filling

(Recipe inspired by Cooking with Manali)


1-1/2 medium sweet potatoes, peeled and diced (about 2 cups)

1 Tablespoon coconut oil

1/4 teaspoon ground cumin

1/2 teaspoon fennel seeds

1 teaspoon ground coriander

1/2 teaspoon minced ginger

1/8 teaspoon hing (asafoetida) *

1/4 cup + 1 Tablespoon green peas

1/4 teaspoon garam masala

1/4 teaspoon amchur (dried mango powder) *

1/8 teaspoon red chili powder

1/4 teaspoon salt, or to taste


1. Boil sweet potatoes until done. Mash then set aside.

2. Heat the coconut oil in a pan on medium heat. Once the oil is hot, add the fennel seeds. Let the seeds sizzle and pop for a few seconds, then add the minced ginger and hing. Cook for about 1 minute.

3. Add the mashed sweet potatoes and green peas to the pan. Mix all the ingredients together to make sure the spices and ginger are well blended into the potatoes and peas.

4. Add the ground cumin, coriander, garam masala, amchur, red chili powder and salt. Mix well. If mixture seems a little dry, add a teaspoon or two of water to moisten. Once everything is blended, remove pan from heat. Taste and adjust salt if necessary.


* NOTE: You should be able to find hing and amchur at your local Indian grocery store or International Market. If you can't find it and don't want to order it, you can substitute onion powder. For the amchur, you can substitute, lemon or lime juice or concentrated tamarind.


For the raita:

1/2 cup plain, unsweetened coconut yogurt (I use So Delicious)

1/4 cup finely diced onion

3 Tablespoons finely diced cucumber

1/4 teaspoon ground cumin

2 Tablespoons finely chopped cilantro (coriander leaves)

Salt to taste


Mix all ingredients. Taste and adjust cumin and salt if desired.

(Recipe can be doubled if needed)


For the cilantro chutney:

(Recipe modified from Cooking with Manali)


1 small bunch cilantro

Pinch of red chili powder

1/4 inch knob of ginger, peeled and minced

1/8 teaspoon ground cumin

Pinch of black pepper

1/4 teaspoon salt

1 teaspoon lemon juice

2 Tablespoon unsweetened coconut yogurt


1. Remove all the thick, hard stems from the cilantro. Wash well.

2. Add all ingredients to a small blender or food processor and blend until smooth.

(Recipe can be doubled if needed)


To assemble:

Place lentil tortilla on serving plate. Top with about 1/4 cup samosa filling and spread to thin. Add a dollop of raita and and a few spoonfuls of cilantro chutney as desired.


Store leftovers in refrigerator for 2-3 days.


Enjoy!


Sweet Potato Samosa Lentil Tacos with Coconut Yogurt Raita and Cilantro Chutney
Sweet Potato Samosa Lentil Tacos with Coconut Yogurt Raita and Cilantro Chutney







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