Pakistani
Baked vegetable samosa
Potato and pea samosas baked crisp instead of fried.
- 45minutes
- 6servings
- 342kcal each
- 8gprotein
Ingredients
For 6 servings.
- Samosa pastry sheets 24
- Potatoes 4 medium
- Peas 150 g
- Onions 1
- Cumin seeds 1 tsp
- Red chili powder 1 tsp
- Cooking oil 3 tbsp
What you will need
Pot for boiling, Frying pan, Baking tray with baking paper, Pastry brush or spoon, Small bowl of flour paste (flour + water) to seal
Method
-
1
Boil potatoes and peas 18 min
Boil the potatoes until soft (about 15 minutes), adding the peas for the last 3 minutes. Drain, peel and roughly mash the potatoes.
Ready when: Potatoes are soft; some small chunks remain.
-
2
Make the filling 8 min
Heat 1 tablespoon oil, add cumin until it sizzles, then chopped onion until soft. Add chili powder, salt, potatoes and peas and mix for 2 minutes. Cool completely.
Ready when: Dry, well-seasoned filling, cool to touch.
-
3
Heat the oven 2 min
Heat the oven to 200°C (180°C fan) and line the tray.
Ready when: Oven is at temperature.
-
4
Fold the samosas 15 min
Take a pastry sheet, fold one corner to make a cone, fill with a spoon of filling, brush the edges with flour paste and fold closed into a triangle. Press edges well.
Ready when: Sealed triangles with no gaps.
-
5
Bake 20 min
Place on the tray, brush all over with oil and bake, turning once halfway.
Ready when: Golden and crisp all over.
-
6
Serve 3 min
Cool 3 minutes (the filling is very hot) and serve with chutney or ketchup.
Ready when: Crisp shell, warm filling.
Cook Baked vegetable samosa from what you already have.
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