A little bit time consuming, as you need to make the dough and the parcels, but worth the effort! These samosas are much lower in fat than traditional fried samosas. I serve them with a tomato chutney. Great as a healthy dinner or at dinner parties as a nibble.
Now, I’m not going to lie to you, you are going to need a fair amount of time to make these. About 1 and half hours to be exact. So, it’s not a quick dish to whip up like a lot of my dishes are. But, it is a rewarding dish, as it’s made with all the traditional samosa flavours, but with much less oil!
I am such a sucker for vegetarian samosas, they are one of my favourite Indian snacks, but they are not the best on the waistline. So I wanted to cook a samosa that didn’t involve frying at all and instead is able to be baked. Voila! This recipe is the perfect balance of lovely traditional samosa flavours, but with a fraction of the calories.
This dish is perfect for dinner parties or you can make a large batch for dinner and freeze the left overs. Frozen samosas will cook just as well as fresh ones.
Serve with a lovely tomato salsa or a low key tomato ketchup.
- For the outer crust:
- 550g plain flour
- ½ tsp baking powder
- 100 ml olive oil
- 2 tsp cumin seeds
- For the filling:
- 1 Tbsp olive oil
- 400 g potatoes, chopped into chunks
- 250 g cauliflower, chopped into small florets
- 125 g frozen peas
- ½ tsp crushed ginger
- 1 fresh green chilli
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 onion
- ½ tsp crushed garlic
- juice from 1 lime (or lemon)
- small bunch fresh coriander, chopped
- salt, for seasoning
- pepper, for seasoning
- Put the flour, baking powder, pinch salt and cumin seeds into a bowl and add the oil. Rub with your fingers until it is a breadcrumb texture then add cold water to form into a dough (not too wet)
- cover dough with a damp cloth and leave aside.
- Put the potatoes in a pot of salted water, bring to the boil and cook until just tender. Add the cauliflower during the process so that it cooks for about 3 minutes. Cook the peas for 1 minute in the same water. When they are all cooked, rinse with cold water to stop them cooking, then drain.
- In a large pan, add a splash of olive oil and the onions, garlic, chilli, ginger and cook down until the onions are soft but not brown (approx. 10 minutes).
- Add the garam masala, ground coriander and fennel seeds and stir for 1 minute.
- Add the drained vegetables to the pan and lightly mash so that you leave some chunky bits and the peas fairly intact.
- Season with salt and pepper and squeeze in lime juice.
- Allow to cool.
- Pre-heat oven to 180 degrees celsius.
- Roll out the dough on a floured surface and shape the dough into ovals about 15cm long. Cut the ovals in half and brush the straight edges with water. Using the palm of your hand shape each dough half into a cone, form a seal pushing the edges together. (There are a lot of youtube videos showing how to do this, you can check them out!).
- Fill each cone with the vegetable filling and close.
- Put all of the samosas onto a greased tray, brush with a little oil, and bake for 40 minutes until golden brown.