Baked Wholemeal Samosas
I love samosas, but deep frying can be both tricky and unhealthy. Whilst I'm more than happy to indulge in the real thing whilst in India or at restaurants, at home I prefer to make a healthier baked version made with wholemeal flour. The results are very different from the fried kind, but very tasty. "Mango Soup" also contains a similar recipe for Baked Wholemeal Kachori. With some careful additions to the dough, you end up with lovely delicate pastry crust as a casing.
First I make the filling. Spices are fried up, and then tomatoes are added and cooked till pulpy.
Cooked potato and peas are added, and fresh coriander is sprinkled in at the end. The filling is then removed from the heat and allowed to rest until completely cool.
Meanwhile, I make the pastry. I use a little ghee and some plain yoghurt to make a flavoursome, soft casing. These ingredients are rubbed into the flour first, before water is added.
Once enough water is added to make a soft dough, I knead it well for 10 minutes or so.
Then I coat the dough ball in a little ghee, wrap it in clingfilm and let it rest for an hour.
Once the dough is rested and the filling is completely cool, it's time to make the samosas. I divide the dough into 12 portions, and cover the rest whilst I work with one. I form it into a ball and squash it into a patty.
Then I roll it out into a thin round.
Each round is cut in half.
Then I work with one half. If I'm lucky, my wonderful mother will come and work with the other half to help speed things up! I seal the straight edge with a little water.
Then I fill the cone with the potato filling. I always put too much in!
Finally it's just a matter of sealing the opening and crimping the edge with a fork. This makes them look a little different from regular samosas. Repeat until all 12 portions are done and you have 24 samosas.
Bake until golden brown. They're delicious at any time of day as a snack, especially with Tamarind and Raisin Chutney.
If you like the look of this recipe, please buy my book, Mango Soup, which contains the full version of this recipe and many more: http://www.authorhouse.co.uk/Bookstore/ItemDetail.aspx?bookid=49169
6 comments:
Hi, Jenni. I came to your post through your comment to Susan Voisin on Fat-Free Vegan about the samosas. Do you have a replacement for ghee, as that is clarified butter, which is not vegan. I can use vegan yogurt, but don't know what I'd use for ghee. Thanks.
Hi Ivy, thanks for visiting. Instead of ghee you can use any oil, but I particularly like sesame oil, as it has a nutty flavour as ghee also has. Since you are vegan, you will be pleased to know that my book, "Mango Soup", contains recipes that can all be made vegan. This is because I spent some time as a vegan. If you enjoy healthy, vegan, Indian food, I think you will like it!
hi.. lovely post.. am lookign fwd to making this soon.. do u need to bake in the oven with the normal "cake bake" setting - 350F and also, do u need to pre heat the oven?
These sound wonderful! I never thought a "healthy" samosa version was possible. I skipped over here to your site via Tasty Kitchen. Can't wait to read more of your recipes.
Hi,
I also came over from Susan Voison's site and was wondering where I could find the measurements and the spices you use in making you samosas? Thanks, Diane
Hi Diane, the recipe is from my own cookbook "Mango Soup". This blog is not really a recipe site, it's just trying to show you some of the different recipes you will find in my book.
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