An Indian takeaway just isn’t the same without those little extras. Samosas, Bhajis, Pakoras and the like. But as with most takeaways, they aren’t very Slimming World friendly. So we came up with these Low Syn Samosas.
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍
Using filo pastry really reduces the syn values. A run of the mill samosa costs something in the region of 5 syns, but by using filo you’re only spending 1.5 syns on on each one, and they’re probably a lot bigger that their shop bought (or takeaway) counterparts.
We used 20g sheets of filo, which are 3 syns each. We get 2 samosa out of each sheet so the filo is all you’ll be spending syns on in this recipe.
When you’re using filo it’s important to work as quickly as possible. If you don’t it may dry out and be unworkable, so speed is of the essence here.
Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Butter or Olive Oil flavours are ideal for this Low Syn Samosas recipe.
Fallen off the wagon and need some motivation, or want to help others on their journey?
Our Facebook group is growing by the day. If you haven’t joined yet head over there and take a look. You wouldn’t want to miss out on the fun would you?
You might just find the inspiration you need from our awesome members. If you’ve joined already why not invite any friends that may find it helpful?
Cook the potatoes in the microwave until they are soft and cook the peas in some boiling salted water
Peel the cooked potatoes and cut them into a rough dice
Spray a frying pan with some Frylight, then sauté the onions, garlic, ginger and all of the spices until the onion is cooked
Stir in the potato and drained peas and cook for a minute or two, then mash roughly with a spoon
If the mix looks very dry add a little of the water that you cooked the peas in. Taste and season if necessary
Remove from the heat and allow to cool
Line a oven tray with baking parchment and preheat the oven to 180°C
Take each sheet of filo and cut it in half length ways
Spray the filo with some butter Frylight, making sure you get the edges
Place a spoonful of the potato mix at the bottom of the length of filo. Fold the filo diagonally to enclose the filling. Press down on the edge of the filo and fold diagonally again
Repeat until you reach the end of the filo. You should have a triangular parcel
Place the parcel seam side down on the baking parchment. Then make up the remaining 3 samosas
Spray each samosa with Butter Frylight and cook for 20 minutes or until they are golden brown. Turn halfway through cooking so they crisp up evenly.
Alternatively you could place then on a wire rack so they cook evenly
If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!
Syn values given are correct at time of writing but may not always be accurate.
This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World.
We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.
Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.
Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.
We kindly ask that you share this recipe via the share buttons and not via screenshots.
As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times.
If you use or re-create our recipes we kindly ask:
That you credit us by not only screenshot but linking to our original recipe post