Samosas are a favorite Indian snack, almost like comfort food on a rainy day or a perfect party starter. A crowdpleaser, here’s a shot at making a healthy #bakednotfried version.
Getting the filling right is the trick to a delish #samosa . Here’s a short recipe for baked Samosa puffs.
- 6 Russet potatoes (boiled)
- 4 sheets of organic puff pastry (I used Borg’s in this recipe)
- 1 medium red onion, chopped
- 2 tbsp freshly grated ginger & garlic
- 1 tsp hing / asafoetida
- 1 tsp each: coriander seeds, aniseeds (saunf) , caraway (ajwain) roasted & coarsely ground
- 1 cup baby peas
- 20 gm chopped coriander
- 1 tsp turmeric
- 1 tsp garam masala
- Peel & mash the boiled potatoes.
- Stir fry the onions, grated ginger-garlic, dry spices in olive oil.
- Add in the turmeric, garam masala, baby peas & salt to taste. Cook for five minutes & add in the mashed potatoes & coriander. Allow the stuffing to cool.
- Cut circles of puff pastry, add a tablespoon of filling and fold over, seal the edges by pressing down with a fork.
- Lay the puffs on a baking sheet sprayed with olive oil & bake at 220 degrees for 30 minutes.
A healthier, baked version of samosa is ready to be savored with mint chutney or spicy ketchup.