This is another thing I made for the Per Bastet room party at Imaginarium. Since one of the Bastets is gluten intolerant, I was happy to find gluten-free tortillas to make them. They’re called Samosa Pinwheels.
I got the recipe from Vegan Richa but, as I said, I only kinda sorta followed the recipe.
I used red-skinned potatoes, Yukon Gold potatoes, and sweet potatoes. I sauteed some leeks and some spring onions and added those to the mash. I didn’t have any mango powder, so that didn’t go in, and I used masala spice mix instead of chaat masala, which I also don’t keep in my pantry.
As the original recipe says, I cooked everything and mashed it, rolled it up in gluten-free tortillas, chilled it, and sliced the rolls into pinwheels. The beauty of this is that you can serve it warm or room temperature. Since we didn’t have a microwave in our room, room temperature worked.
The recipe includes a nested recipe for green mint chutney, which totally didn’t work:
Richa’s Green Mint Chutney
3 Tbsp chopped mint
2 Tbsp chopped cilantro
1 tsp lemon juice
1/2 inch ginger (chopped)
Instead of ginger, I used a small lump of crystalized ginger. What didn’t work was that the “chutney” was just a tiny lump of green. So I mixed in some vegan sour cream and got this:
That worked just fine! In fact, one of our guests liked it so much, I sent it home with him. I’ll make that again sometime.
A WRITING PROMPT FROM ME TO YOU: Leftovers for the win.