We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
Samosas are usually fried, but these are baked, making them just a bit healthier while still being absolutely full of flavour and delicious.
29 people made this
IngredientsMakes: 32 samosas
- 4 potatoes, peeled and cubed
- 4 tablespoons oil
- 2 small onions, finely chopped
- 3 tablespoons coriander seeds
- 1 tablespoon curry powder
- 2.5cm piece fresh root ginger, grated
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper
- 1/8 teaspoon ground cinnamon
- 2 plum tomatoes, finely chopped
- 75g frozen garden peas
- 4 sheets shortcrust pastry
- 2 egg whites, beaten
MethodPrep:30min ›Cook:40min ›Ready in:1hr10min
- Place potatoes into a large pan and cover with water; bring to the boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
- Preheat oven 200 C / Gas 6.
- Heat oil in a frying pan over medium-high heat; cook and stir onions, coriander seeds, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper and cinnamon until onion is lightly browned, about 5 minutes. Remove pan from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
- Cut each sheet of pastry into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking tray.
- Bake in the preheated oven until samosas are golden brown, about 15 minutes.
Reviews & ratingsAverage global rating:(31)
Reviews in English (23)
Very nice - exactly as said-03 Feb 2017
This recipe was really great! My husband and I followed it to the letter and this is what we will do differently next time. We had way too much filling for the 4 pie shells, so we will cut back to two potatoes and maybe up the peas to a cup. We will also cut back just a little on the cayenne. Another way to describe how to fold is put the filling in the middle and bring the three corners to the top and pinch down the sides to seal them. If the dough isn't "sealing" well, add a little water to the edges of the triangle before you start the folding process.Update: We've also stopped peeling the potatoes. It saves time and we don't notice it at all.-22 Feb 2015
Refined Flour - 2.5 Cup (350 grams)
Salt - more than 1/2 tsp
Baking Powder - 1/2 tsp
Oil - 1/2 Cup
Oil - 1 tbsp
Ginger - 1 tsp, grated
Green Chilli - 2, finely chopped
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Potato - 5, mashed (350 grams)
Peas - 1/2 Cup
Red Chilli Powder - 1 tsp
Dry Mango Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Salt - more than 1/2 tsp
Coriander - 1-2 tbsp, chopped
Baked Tortilla Samosas Recipe
These crunchy Baked Tortilla Samosas are also vegan, and gluten-free. The same spicy potatoes and peas filling of traditional samosas but baked instead of fried and they are stuffed inside tortillas instead of homemade crust. Easy and full of flavor!
I love eating samosas except I can’t bring myself to deep frying them, so I’m always looking for ways to serve them. My Baked Samosa Muffin is a popular version of samosa without the crust but if you are missing the crunchy crust these Tortilla Samosa are the perfect substitute.
Making the traditional crust from scratch is more tedious, so substituting the crust with tortillas will save you so much time. I have used Engine 2 Brown Rice tortilla or La Tortilla factory’s teff wraps as my go-to gluten-free tortillas.
To prepare this tortilla samosa recipe, I boiled potatoes then I saute them in onion, garlic, ginger, curry and add peas. I then allowed the filling to cool before I stuffed them into tortillas shaped into cones and sealed with a gluten-free flour paste. For the paste a made a mixture of gluten-free flour and water.
How To Make Tortilla Samosa:
- Cut 1 tortilla in half down the center.
- Fold one-half tortilla towards the center, apply the paste.
- Fold the other part and seal with the paste.
- Add filling and seal the open end with paste.
I then brush them with oil and bake in the oven. So easy and they crisp up so well, you couldn’t tell they weren’t made from scratch. They were so delicious they reminded me of my Jamaican Lentil Patties recipe.
If you make this recipe, snap a photo and hashtag #healthierstep — We love to see your recipes on Instagram, Facebook, & Twitter!
Baked Samosas (2 Ways!)
This post may contain affiliate links. Please read my disclosure policy.
Look out, world. I finally learned how to make samosas. Actually, I learned how to make real-deal traditional vegetarian samosas, but then had the idea to also try converting them into a (considerably) quick-and-easier version in mini phyllo cups. So today I’m sharing two samosa recipes below, which happen to be naturally vegan as well. More on those in a minute…
First, I want to tell you a story.
You know I love a good story. And this is one that’s full of bravery, strength, justice, beauty, empowerment, and celebration. And it’s a story with a remarkable cast of strong women playing the leading roles.
I’m guessing that many of you may already be familiar with Sseko Designs, and their lace-up sandals that have been the buzz of the fashion world the past few years. But many people don’t know the amazing story behind them. The story of real women on the ground in Uganda working day in and day out to pursue the dreams and break the cycle of poverty and make the world a seriously brighter place right now. Like, as you read this, lives and communities are being changed for good. And their bravery is inspiring more bravery in Uganda, and around Africa, and even all the way around the world to my little kitchen in Kansas City….where my good friend Maux and I hosted a dinner with friends last week to join in with the #SsekoBrave movement. Because good stories like theirs are meant to be celebrated and discussed and learned from.
And all the better over good samosas, right??
First off, I want to say that this is not a sponsored post. I have loved Sseko ever since I purchased my first pair of Sseko sandals years ago, and have been following their story with interest (and buying more straps for my sandals) ever since. And while they come up in conversation fairly often with my group of friends, I realized that I have never talked about them on here before. So today’s the day.
Anyway, whenever you have 2 minutes either now or on your lunch break or after work or something, take a second and watch the video above which explains the Sseko story.
Like many companies are doing nowadays, Sseko is all about fashion with a purpose. Their story began back in 2008 when another brave woman named Liz was living in Uganda, and learned that many of the young women in the community were struggling to find employment to pay for college. You see, out of 15 million women in Uganda…
- 70% live below the poverty line
- only 17% will go to high school
- and less than 2% will go to college
The way it works there is that students have a 9-month gap after high school to try and earn money for university. But in a male-dominated, impoverished society, most women struggle to find these jobs. They are motivated, smart, passionate, qualified women who have a tremendous value for education, but the means to pay for it just usually don’t exist.
BUT, that’s where Sseko comes in. When a woman works with Sseko, she makes the sandals that we love during those 9 months. And half of the money she earns goes into a savings account for university tuition. And then Sseko will 100% match what she saves, and the she will go to university, graduate, get a job in the formal sector, and enjoy the opportunity to pursue her dreams and make her community a brighter place.
AND, in addition to those pursuing a college education, Sseko also employs other women from all walks of life in the community and gives them an opportunity to work in a safe and encouraging environment and earn a fair wage. And all of this takes place within a financially self-sustaining business model.
(Statistics are from Sseko’s site and this video.)
You can meet and read the individual stories of the Sseko women — the full-time veterans, the Sseko graduates, the university bound and Sseko’s founder, Liz — on their website, and hear about the beautiful and brave lives they are living. (Aren’t those smiles great?)
Sseko recently started new program called The Sseko Brave Collective for others around the world to join in this movement of bravery and see where it leads. I admit that those sort of programs aren’t always my “thing”. But #SsekoBrave is really quite simple and cool. It’s basically just a collective of people who are interested in learning how to make a positive impact on women around the world, and they encourage participants to do so by taking one “brave” challenge each month. They call them Sseko Steps, and those steps could include things like…
…or whatever that month’s challenge may be. I’m not always the best at keeping up with these kind of things, but sending an encouraging note to a woman in Uganda? I can do that. Pinning one of their latest products? For sure. Giving a stranger a compliment? I love that. There’s also a Facebook page I’m a part of where people are sharing stories and videos and encouraging each other all week long. And let me tell you, amidst all of the noise on Facebook, it’s a refreshing page that I actually enjoy.
So anyway, my friend Maux (who shared yesterday in our 10 Things I’ve Learned series) and I decided to team up last week to tackle a recent “epicurean” Sseko Step — hosting a Ugandan meal with friends.
I have traveled to Zambia in the past and did some cooking there, but I have never cooked specifically Ugandan food before. So we decided to consult The Ugandan Cookbook on Sseko’s site for some recipes. And oh man, I think we smelled up my entire loft building with all of those spices. Everything smelled and tasted incredible!! We made the recipes for Aunt Sarah’s Rice & Cabbage, a huge batch of Samosas for dinner (which were all conveniently vegan/vegetarian, for some of the friends in the group)…
…Maux made Kenyan mandazi (fried bread) for dessert…
…and we sat around for hours and talked and ate and talked and ate and had a lovely night together.
Oh, and the friends who owned Sseko sandals all wore them for the occasion, and even agreed to take the cliche everyone-stand-in-a-circle-and-photograph-our-shoes photo. (Although not cliche with cool shoes like these.) )
So all that to say, that is the story behind these samosas. But actually, that’s not the end of it because I contacted Sseko and they said that they would love to share a giveaway with you tomorrow featuring some gorgeous products from their new fall line that go way beyond sandals. So stay tuned for even a little more Sseko goodness to come.
As I mentioned, I went ahead and decided to share both versions of this samosa recipe on here today — what I call the “traditional” version (the phyllo-wrapped baked triangles) and the “easy peasy” version (my style, with the pre-made little frozen phyllo cups).
Both are made with the same (naturally vegan) potato filling, which is made with mashed potatoes, peas, fresh cilantro, onion, and the most heavenly combination of spices. I’m not kidding. Crazy good.
Then you can either go the easy route and just spoon the filling into some phyllo cups and serve them right away. (Which totally worked. And was totally easy and crunchy and delicious and awesome.)
OR you can go the traditional route and use phyllo dough to roll them into nice little butter-brushed triangles. (If you’re going dairy-free, you can use vegan butter or margarine.)
I will be honest, these guys were way too much work for my style of cooking. They not hard to make, but they’re pretty time and labor intensive. So if you decide to go this route, I recommend tag-teaming it with a few friends or family members and making a big batch together. Because they taste great. They’re just a lot of work. (Which makes me respect these women halfway around the world who make samosas every day even more!)
To make samosas the traditional way, lay out your thawed phyllo dough and cover it with a slightly moist towel to keep it from drying out. Then remove one sheet, and brush it with a little butter, and then fold it in half lengthwise into thirds. Add a teaspoon of the filling to the bottom end of the rectangle, then fold a corner over to make a triangle. And then keep folding triangles upon triangles until the samosa is all rolled up and enclosed. Brush it with a little more butter if needed so that the samosa is sealed and the outside is moist (which will help it brown up in the oven). Then lay the samosa on a parchment-covered baking sheet, and cover that baking sheet with another moist towel so that it does not dry up. And then repeat until the dough and filling are used up.
(This recipe makes a big batch!)
Then pop ’em in the oven, and let the phyllo dough work its magic until these become golden, perfectly crispy, buttery triangles of perfection. And serve them up!
Just be warned that once you put the work into making these, you are going to want to eat them all. Ahem. So I recommend inviting some friends over for a Ugandan meal to share. And hey, look into buying some of Sseko’s sandals, or scarves, or totes, or clutches, or bangles, or any of the really exciting items (flats!!) in their new fall line for the occasion. You know, Sseko-style. :)
So anyway, big thanks to Maux for initiating and co-hosting our Ugandan feast together, and to Sseko for the recipe and for just being so cool and inspiring. Happy Samosa-making!
Baked Chicken Samosa (Pierogies)
1. Prepare the dough. In a bowl, mix together flour, water and salt until smooth. Divide the dough into two parts.
2. Roll out each dough ball into a very thin rectangle (about 1/10 inch thick). Brush each of the dough rectangles with melted butter. Stack their tops together and brush with butter again.
3. Roll up the dough rectangle into log, keeping it fairly tight as you go. Cover with plastic and put in refrigerator for 1 hour.
4. Meanwhile, prepare the filling. Cut chicken into very small cubes (it's easier to achieve when chicken is not completely defrosted). Place it in a bowl, add finely grated onion, cilantro and cumin. Season with salt and pepper.
5. Cut the dough into 8 pieces. Put each dough piece cut side up and gently roll out into a circle about 5 inches in diameter, trying not to ruin the layers.
6. Place the filling in the center of each circle.
7. Now we need to form triangles. Dip your finger tips in flour. Bring two sides together, pinch tightly to seal and then pinch the third side to form a pyramid. Make sure all the edges are sealed well.
8. Preheat oven to 380 degrees F (190 degrees C).
9. Place samosas sealed side down on a baking sheet, previously covered with parchment paper.
10. Brush samosas with egg and sprinkle with sesame seeds.
11. Bake in the preheated oven for about 30 minutes, or until golden brown. Serve hot.
Note: This post may contain affiliate links for products I like. This means that if you click on a link and make a purchase, I'll earn some coffee money at no cost to you, which I promise to drink while creating more helpful recipes like this ) Thank you for supporting My Delicious Meals!
Baked Onion Samosa Recipe, Baked Vengaya Samsa Recipe
- Author: Suguna Vinodh
- Prep Time: 30m
- Cook Time: 30m
- Total Time: 60m
- Yield: 32 mini samosas 1 x
Recipe for South Indian style Baked Onion Samosa / Baked Vengaya samosa -வெங்காய சமோசா / வெங்காய பப்ஸ். Baked version of the traditional samosa made with a filling of sautéed onions. Recipe with step by step pictures and video.
For the baked onion samosa filling
2 teaspoon vegetable oil
1/2 teaspoon cumin seeds
300 grams onions, sliced
1 teaspoon salt
1 teaspoon red chilli powder
1/2 teaspoon garam masala
1/4 cup aval / poha
For the samosa sheets
For the samosa wrappers
1 cup maida / all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 teaspoon vegetable oil
Few teaspoon of vegetable oil for brushing the wrappers
For the maida paste
3 tablespoon maida / all purpose flour
few teaspoons of water
Slice around 3 cups of onions. Heat oil in a pan and add in the cumin seeds. Add in the sliced onions and the salt. Saute for 2-3 minutes till the onions are soft. No need to brown the onions.
Add in the red chilli powder and garam masala powder. Saute for a few minutes. The onions will be getting cooked again during baking. Add in the beaten rice (aval in tamil) and mix well. The aval will help absorb all the moisture from the onions so the samosa wrappers dont become soggy. Remove from heat and set aside to cool. The stuffing for baked onion samosa is ready.
Take a bowl and add in a cup of maida. Add in the oil, salt and the baking soda. The baking soda will help in browning and crisping up of the warappers. Mix well to combine. Add water little by little and mix to form a dough. The consistency of the dough should be stiff and that of a chapati dough. Knead the dough for a good 2-3 minutes so its soft and pliable. Divide the dough into 8 equal pieces. Shape the pieces into balls and set aside.
Take a dough ball and generously dust it with flour. Roll the dough into a 3 inch round on a flat smooth surface using a rolling pin. Brush oil on top of the rolled dough. Sprinkle flour on it. Place another rolled sheet on top of this and roll again. Sprinkle flour while rolling. It will expand. The thinner the sheet, the better. Dont press too hard. Be gentle while rolling. The oil and the sprinkled flour in between the sheets will help to remove the sheets later on.
Place the combined sheets on a hot griddle and cook for a few seconds on each side. No need to brown the sheets. Cooking for a few seconds till the moisture in the dough dries up is all we are looking for. We still need the sheets to be pliable. So do not cook for long. Remove the sheets from the pan and gently separate the sheets. Repeat the same with the remaining sheets. Cook all the sheets. Set aside.
Now using a knife, cut the sheets into four triangles. Cover them with a cloth so it does not dry up a lot. The triangle sheets are ready. Each triangle will make one samosa. In a small cup dilute three tablespoons of maida with two tablespoons of water. This is our maida gum. Set aside.
Take a triangle sheet. Fold on one side. Gather the other side and make a cone. Press well so the maida gum adheres. Fill the cone with the onion filling we made before. Apply the maida gum on the remaining sheet and fold to make a triangular samosa. Pinch the edges so there is no holes. Repeat with the rest of the sheets. Set aside.
Preheat the oven for 15 minutes at 200°C / 400°F. Take a greased sheet pan and place the prepared samosas. Brush the samosas with oil. Make sure to brush evenly so the entire samosa is evenly covered. Bake at 200°C / 400°F for 20-25 minutes. Bake in batches if necessary.
Half way through, after 10 minutes, remove the samosas from the oven and apply oil on the top again. Turn the samosas. The side that is in contact with the pan will brown faster. So turning will ensure that the samosas are baked evenly. Bake until the samosas are nice and brown.
Serve as a appetizer or as an evening snack.
Keywords: baked onion samosas
Did you make this recipe?
Tag @kannammacooks on Instagram and hashtag it #kannammacooks
I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.
Leave a Reply Cancel reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Download our App today.
HEY! NICE TO MEET YOU HERE!
I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.
- (15) (22) (93) (39) (52) (13) (25) (18) (2) (18) (37) (51) (10) (72) (6) (19) (27) (1) (43) (8) (7) (2) (1) (4) (3) (47) (531) (18) (5) (13) (94) (47) (28) (16) (4) (17) (42) (4) (5) (23) (112) (15) (25) (1) (3) (3) (59) (15) (655) (2) (44) (14) (3) (10) (21) (60) (57) (46) (8) (5) (3) (4) (21)
Preheat oven to 190°C. In a pot of boiling water add potatoes and boil for 5 minutes then add sweet potato as it takes a little less time. Cook until soft (approximately 15 minutes) drain in a colander and allow to steam.
Meanwhile heat the ghee in a pan and sauté the garlic and onion, stir in garam masala and season and cook for a further 3 minutes, remove from heat. Once the potatoes are cooked, roughly mash and add to onion mixture, mix well and then stir in peas, coriander and melted butter. Allow to cool.
Cut the filo sheets in half lengthwise. Stack the strips and lightly brush one strip with melted butter, top with a second strip and brush again. Place a spoonful (approx. an eighth of the total) of the filling towards the end of the pastry strip closest to you, slightly left of the strip and 1cm up from the bottom. Now fold the bottom right hand corner up to cover filling, fold over wrapped filling to give a triangular shaped parcel.
Continue folding up the pastry strip ensuring points are tucked in to prevent filling escaping. Brush completed parcel with melted butter and place on baking tray. Continue with all remaining filling and pastry.
Bake samosas for 15 – 20 minutes until golden brown, serve hot, with a tamarind chutney.
- Making dough
- 2 cup Whole Wheat Flour
- 1/4 cup Oil
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- Water , as needed For stuffing
- 1 cup Cauliflower (gobi) , small florets, blanched
- 1 cup Potato (Aloo) , diced and peeled
- 2 tablespoons Raw Peanuts (Moongphali)
- 1 tablespoon Ginger , grated
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Fennel seeds (Saunf)
- 1 pinch Asafoetida (hing)
- 1 Dry Red Chilli
- 5 Green Chillies
- 1 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Sugar
- 1 tablespoon Oil
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- Salt , to taste For baking
- Oil , to spray
baked samosa recipe | Punjabi baked samosa | Veg healthy Samosa | baked samosa from whole wheat flour | with amazing 30 images.
Who doesn’t love samosas? Even though all of us feel a wee itch of guilt while biting into a Punjabi samosa, the rush of fun, excitement and memories that it brings back totally overrides such negative emotions! We have modified the deep fried Punjabi Samosa recipe to a Veg healthy Samos a made from whole wheat flour.
These baked samosa are healthier than regular ones, but every bite remains as exciting as ever. It is also quite convenient, because you can bake the samosas at one shot instead of deep-frying them few at a time.
To make Punjabi baked samosa , first we will prepare the outer covering. Combine whole wheat flour, ghee and salt together in a deep bowl and add enough water to make a firm dough. Ghee or moeen will help in getting the covering crusty. Keep aside covered with a wet muslin cloth or a plate for 15 minutes. Further, for the baked samosa stuffing, heat the oil in a deep non-stick pan and add the cumin seeds. Add the potatoes and sauté for 2 minutes. Add the ginger-green chilli paste to enhance the taste, salt, dry mango powder, chilli powder, green peas coriander, mix well and sauté for another 2 minutes. You can add chaat masala if you do not have amchur powder. Cool the mixture completely. Next, to proceed making baked samosa, divide the dough into 10 equal portions. Roll a portion into a ball and flatten them between your palms. Roll out a portion of the dough into an oval of 4 by 6 using a little whole wheat flour for rolling. Divide each chapati into 2 halves, make a cone from each half. Stuff each cone with approx. 1 tbsp of the stuffing. Seal the edges carefully using a little water. Arrange them on a greased baking tray, brush 2 tsp of oil evenly over all the samosas and bake in a pre-heated oven at 180ºc (360ºf ) for 15 minutes. Turn them over and bake again for 15 minutes. Serve the baked samosa immediately with pudina chutney.
We have also replaced maida with whole wheat flour to improve the health quotient. To make the baked samosas healthier, cut the potatoes amount and replace with green peas. You need to keep one thing in mind though – these samosas must be served immediately as they get soft and soggy after a while.
So, once you turn them over half way through baking, prepare the chutney and put the kettle on the stove. As soon as the Baked Samosas are ready, serve them with tangy Green Chutney and garam Chai.
Enjoy baked samosa recipe | Punjabi baked samosa | Veg healthy Samosa | baked samosa from whole wheat flour | with detailed step by step photos below.
Growing up my grandma used to always make samosas for my family in the afternoon when we'd sit down for chai. If you've never had one, it's generally a fried pastry filled with vegetables, potatoes and some sort of meat (like beef, lamb, or chicken). I decided to make my own healthy variation using my newfound fav WONTONS! These babes are packed with LEAN protein because I used ground turkey breast, and you get your veggies in. Guilt-free, of course. Make 'em as an appetizer, or an afternoon snack!
- 6 serving (serving = 8 wraps) Nasoya Wonton Wrappers
- 2 serving (serving = 4 oz) Jennie-O Extra Lean Ground Turkey Breast
- 1/4 cup, chopped Onions
- 8 oz Mixed Vegetables (Frozen)
- 1 tsp Garlic
- 1/2 tsp Cumin
- 1/4 tsp Salt
- 1/4 tsp Coriander Seed
- 1/4 tsp Cloves (Ground)
- 1/4 tsp Ginger (Ground)
- 1/4 tsp Chili Powder
- 1 serving (serving = 3 tbsp) Egg Beaters 100% Liquid Egg Whites
1. Preheat the oven to 350F.
2. Cook onion/garlic in either oil or a little spray for 1-2 minutes. Add ground turkey breast and all seasonings.
3. Cook, stirring frequently until turkey is browned and cooked thoroughly.
4. Add cooked veggies to mixture and combine well.
5. Place about 1.5 tablespoons of mixture on 1 wonton wrapper.
6. Top with a second wonton wrapper, sealing the edges with a bit of water. Crimp the edges with a fork all the way around.
7. Store all samosa pockets under saran wrap until ready to cook so they donâ€™t dry out!
8. Place on baking sheet lined with foil and sprayed, brushing egg wash on each side.
9. Spray samosas with cooking spray.
10. Bake 8-12 minutes, until browned and crisp!