If you have traveled or lived in India or the Indian sub-continent, or eaten a meal in Indian restaurant anywhere in the world you probably have seen and perhaps eaten these delicacies. I mean what’s not to like about spicy potatoes wrapped in pastry and deep-fried!
Samosas are the number one snack in that part of the world. Sold on the streets, gourmet restaurants and made in homes. The fillings are endless from the classic potatoes and peas to heavily seasoned lentils, spicy minced meat and variety of veggies to name a few. To top off the pastry it’s served with different sauces and chutney. Sweet tamarind, green chutney, mint chutney and the humble tomato ketchup. For this recipe I didn’t bother with making my own pastry dough and resorted to frozen store-bought puff pastry. By no means its a low-calorie snack but it’s fairly close to the real thing without the lengthy process of making the pastry or frying. If you want to skip the pastry, it’s worth making the filling and spoon it in a wrap, sandwich or lettuce cups. For lettuce cup samosa checkout my recipe for No- pastry samosa.
Baked Samosa
Filling
- 1 hot green chilli optional
- 1 tbsp olive oil
- 1 medium onion chopped
- 1/2 cup chopped cilantro
- 2 tsp. minced ginger
- ½ cup unsalted roasted cashew nuts
- a few raisins or dried cranberries
- 3 medium carrots chopped
- 2 cups green peas
- 1 cup about 2 medium cooked potatoes,or sweet potatoes or cauliflower finely chopped
- 1 tsp amchur or 2 tablespoon lemon juice
1 Box puff pastry defrosted but kept covered
spice mix
- 1/2 tsp whole black pepper
- 1 Tbsp. cumin seeds
- ½ tsp. turmeric
- 1 tsp. coriander seeds
- ¼ tsp. cardamom
- 1/8 tsp. cinnamon
- cayenne (to taste)
Mint Chutney
- 1 small bunch cilantro
- 1/2 a small bunch mint leaves only 1/2 cup packed
- 1-2 hot thai green chilli
- salt to taste
- 2 tablespoon lime or lemon juice
- 1 inch chopped fresh ginger
- 1/2 -1 cup plain low-fat milk yogurt or coconut yogurt ( I give a range because it depends on how hot your chilli is)
- a few raisins or 1/4 tsp raw sugar to balance the flavors
For the chutney
Blend all the ingredients in a blender. Taste and adjust the salt. Let it sit for a few minutes before you serve. Store the leftover refrigerated in a clean jar and use within a week.
For the filling
Boil the potatoes in their jackets. Cool and peel. They should be cooked yet firm enough to chop into dice.
Dice the potatoes and carrot into 1/2 inch cubes. If using sweet potatoes increase chillies and spices a little.
Heat oil in a sauté pan over medium high heat.
Add the cumin seeds, add chopped onion, ginger and salt, cook until the onions turn translucent.
Add the peas, carrots and green chillies. Cook till they are soft.
Add the potatoes, cranberries and masala powder and lemon juice. Sauté for 2 more minutes till all the spices are well coated.
Add the chopped cilantro before serving.
Defrost the puff pastry. Cut them into 3*3 inch square pieces. Moisten the edges with a little water. Place about a tablespoon of the filling. Bake in a 350F oven till puffed and browned. Serve with mint chutney.
Leave a Reply