As a major fan of Indian cuisine, I’ve always adored samosas. The crunchy dough filled with aromatic veggies goes amazingly with, again famous, chutney.
I’ve learned how to prepare various Indian dishes before I’ve tried making a samosa. And surprisingly enough, it turned out to be much easier than I have ever imagined. To prepare the dough you can use regular or whole-wheat flour, but also spelt. You can be very creative with the filling, adding your favourite vegetables or tofu. Don’t forget to be generous with the spices; samosas should be abundant in spices since you are seasoning even the dough.
The preparation directions below may seem a bit long. The truth is, the recipe is simple and does not require special cooking skills. I hope you will discover that yourself 🙂
Samosas can be fried; I’ve never tried this since fried – especially deep-fried – food something I avoid successfully. Instead, go with the oven-baked version. I promise it is not denied with any flavor and the indulgence is complete.
Serve them as an appetizer or as a side to a meal packed with proteins and healthy fats, such as mung beans with coconut.
Simple and indulging oven-baked samosas
Course: Snacks, EntreesDifficulty: Easy4
servings30
minutes35
minutesIndian food is by far my favourite food. I can’t really decide whether I enjoy their main dishes or entrees, like the famous samosas. It was a true revelation to me that samosas are so easy to make if you opt for baking them in the oven (I never tried the fried version). The taste is truly memorable and the filling is versatile, so you can make a different one every time. This recipe is for oven-baked samosas with potato and peas filling (aloo matar).
Ingredients
- For the dough:
240 gr spelt flour (you can also use wholewheat flour)
Olive oil, around 5 tbsps
Water, around ½ of a cup
1 tsp cumin seeds, grounded
1 tsp coriander seeds, grounded
Salt to taste
- For the filling:
Two medium potatoes
100 gr green peas
½ of an onion, diced
Garam masala
Turmeric powder
Cinnamon
1 pinch of chilli flakes
Curry powder
2 tbsp olive oil
Directions
- Dough and filling preparation
- To prepare the dough, add the spices into the spelt flour and mix well. Pour the oil and knead all with your hands. Start adding the water little by little, kneading the dough with your hands.
- Depending on the fluor you’re using, more or less water will be needed. The pastry should be firm, clamp and easy to mould. Once it’s set, cover the dough and let it rest for at least 30 mins.
- In the meantime, prepare the filling. Toss the spices onto heated olive oil and cook for a minute, constantly stirring.
- Add the onion, potato and peas and ½ of water. Reduce the heat and stir the mixture. Cook until the potatoes are tender. Season with salt and pepper, stir again and set aside.
- To make the samosas:
- Take the pastry and knead it again for a few seconds with your hands.
- Place the dough on a clean surface and mold it into a loaf. Cut the loaf into even pieces, around 8 of them. Each of these pieces will make two samosas.
- Take a piece and start rolling it with a rolling pin. Create a thin pancake which you will then cut in half.
- Use the half, roll it a bit more if needed and tap the edges with a bit of water, so that they become sticky.
- Take both ends of the pancake towards the middle, to create a cone-shaped samosa, sticking the ends with your fingers.
- Fill the cone with the prepared stuffing and carefully close the widest edge. Repeat with every samosa.
- Place them on a baking paper, brush with a bit of olive oil and bake for 30-35 mins at 180C. Samosas are best served with a chutney but they are also a fantastic snack by themselves.
I’m going to try this. Thanks.
Great to hear it. Do tell how it turned out 🙂 Enjoy!