Genius cheap takeaway recipe hack combining samosa, naan bread and Bombay potatoes

With the cost of living going up, especially at the checkout, many of us have been looking for ways to save money where we can. From bulk buying and batch cooking to supermarket deals and shopping around, there are lots of ways we can stretch our purses.

Instagram foodie @cakeontherun is known for her quick and easy recipes and has now launched a series of cheap eats to inspire us at home. Her latest creation combines three favourite Indian side dishes: samosa, naan bread and Bombay potatoes.

Fluffy, rustic and filling, these savoury snacks are perfect to eat on their own or as an accompaniment to a creamy curry. The soft triangles are shaped as a samosa, look like naan and are stuffed with a delicious potato filling.

READ MORE: Simple mini scone recipe that’s surprisingly quick, easy and ready in 15 minutes

Plus, they are healthy too. Low in fat and calories, they contain no butter or oil and are suitable for vegans and vegetarians. You only need a few simple ingredients to make them and the method is so simple anyone can give it a go.

The recipe below serves four people, but if you just want to make one, use three heaped tbsp flour and two tbsp yoghurt for the dough and keep the Bombay potato mixture in the fridge for another time as it will last for three days.

If you make a batch of eight, they cost just 40p each.

Bombay potato, samosa naan breads (makes 4)

Ingredients

• 150g cooked potatoes, peeled and chopped into small squares
• 1/4 small onion, peeled and chopped into small squares (optional)
• 2 plum tomatoes (tinned)
• 1 tsp curry powder
• 3/4 tsp salt
• Pinch pepper
• 12 heaped tbsp plain flour
• 8 tbsp plain yoghurt
• Dip – 3 tbsp plain yoghurt and chopped mint leaves (per person)

Method

1. Fry curry powder, salt, pepper and onions (if using) into a pan and cook until browned.
2. Add cooked potatoes and tomatoes (mash tomatoes slightly) and stir until combined. Take off the heat.
3. In a bowl, combine flour and yoghurt to form a dough ball. Portion into four.
4. Roll out each portion into a square shape. Add 1 tbsp of the mixture into the middle then fold diagonally to create a triangle. Pinch the sides down.
5. Dry fry or use a little cooking spray until brown on each side. Use a spatula to flatten the breads while cooking.
6. In a small dish, combine yoghurt with mint to create a little dip to dunk your breads in.
7. Serve immediately.

For lots more healthy recipes, sign up to our Bake On Bake Off newsletter for free here.