Guilt-Free Samosas

I absolutely love samosas! However, I try not to eat too many because they are usually fried. Last weekend, I had a mega craving for samosas so decided to make a batch. These samosas are stuffed with potatoes and peas, a classic combination – 100% vegan too!

Rather than frying them, I baked them and they taste just as great, slightly crunchier, which I like. It’s best to have them with a dip like raita or chutney. You can also freeze them, and bake or fry them at a later date.

If you have too much potato mixture left, you can make aloo tikkis.

Cooking time:

    • Deep fry: 5 minutes
    • Bake: 180 C for 30-40 minutes

Ingredients:

Pastry:

      • 2 cups plain flour
      • 1 tsp salt
      • 2 tsp cumin seeds
      • 2 tbsp oil
      • Water to knead

Potato and peas filling:

      • 4-5 medium peeled and boiled potatoes
      • 1 cup peas
      • 1 medium finely chopped onion
      • 2 tsp cumin seeds
      • 2 tsp red chilli flakes
      • 2 tsp coriander powder
      • 2 tbsp lemon juice
      • Handful chopped coriander
      • 1 tsp ginger paste
      • 1 tsp garlic paste

Flour glue :

      • 2 tbsp flour and enough water to make a thick paste.
      • Microwave for 10 seconds.

Method:

      1. To make the pastry, mix all the dry ingredients together. Add a little bit of water at a time to to knead the dough. The dough should be stiff. Let is rest for 15 minutes.
      2. To make the filling, boil the potatoes for 20-25 minutes in a large sauce pan until very soft.
      3. In a frying pan, sauté the onions in oil and add ginger and garlic paste. Fry for 2 minutes then add all the spices.
      4. Add the potatoes and peas. Cook for 10 minutes and make sure it’s mushy.
      5. Squeeze some lemon juice on top and sprinkle the coriander.
      6. To make the samosa pastry, take a pinch of the dough to make a dough ball the size of a clementine or a golf ball.
      7. With a rolling pin, flatten it out into a disc shape. The size of the pastry should be the size of small side plate and the thickness should be like chapatti or roti. If the pastry starts to stick, just sprinkle a bit of flour.
      8. Cut the pastry in half to make two semi circles.
      9. On a tava or hot dry pan, cook the pastry for 4 seconds on one side then take it off the heat.
      10. Spread a little bit of the flour glue on the diameter of the semi circle pastry.
      11. Bring one end of the pastry towards the middle of the semi circle and make sure the other end overlaps to make a cone shape. Make sure there is no hole in the top pointy part of the cone. Use the flour glue to seal the sides together.
      12. Now that you have a cone shape, you can fill the cone with the samosa filling. Fill it to 2/3rd full. Use the flour glue again to seal the bottom part of the pastry to make triangles. Make sure you press it down so it doesn’t leak.
      13. You can either deep fry the samosas in vegetable oil for 5 minutes or until golden, or if you want a healthier option, you can bake them in the oven until golden and crunchy!
      14. If you fry them they are crispier however if you bake them, the pastry has a crunchy consistency. Before baking them, brush the samosas with oil and bake for 30-40 minutes on 180C.

Serve with raita or chutney!

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