Baked Samosa

We all love a samosa! I'm partial to them whenever I see one within reach or indeed decide to make a big batch from scratch for the family.

I'm not a huge fan of deep frying however and have found a really easy and time saving way to enjoy them without the fat and most importantly less calories; which means you can eat more!! A bonus is the pastry is a store bought wrap; yes! a great hack I discovered that makes a great alternative to a homemade pastry. Time saving and tasty - a winner for so many reasons!!

This was a huge hit on Instagram and so many of you tried them and showed me your amazing versions of my recipe.

These are traditional vegetable samosas baked and not fried. 

Here it is, step by step to follow from scratch again...

Perfect pre-dinner treat or snack.

Ingredients

Makes 12 samosas

Filling 2 -3 tbsp of rapeseed oil or sunflower

4 large or 6 medium potatoes cubed and boiled

50g frozen peas

1 tsp of cumin seeds

 1 tsp of salt (or to taste)

½ tsp chilli powder

1 tsp coriander powder

 2 chillies, finely chopped

1 tsp of garam masala

1 tbsp ginger, grated

2 tbsp of fresh coriander,

 chopped

Tortilla wraps - I used Sainsbury's soft tortilla wraps; a pack of 8 large size (see image below)

2 tbsp Plain flour and 3 tbsp water mixed to create a "glue" to seal the wraps

Method

Filling Cook the potatoes gently (do not boil too vigorously) for about 25 minutes until soft. Remove from the heat and leave to cool.  In a small frying pan heat the oil and fry the cumin seeds. When sizzling, carefully add the peas and fry gently for a few minutes to soften. Remove from the heat and leave to cool before adding to the potatoes. Add the grated ginger, salt, chilli, chilli powder, garam masala and fresh coriander to the potatoes and stir - check seasoning and refrigerate for 10 minutes.

Pastry 

Take a tortilla wrap and slice it through the middle, yielding two halves.

Place the cooked filling in the centre of the wrap as shown in the image and fold it over from both sides to form a triangle. Using the plain flour "glue" spread it on the inside edges of the pastry and press firmly to seal the edges so they stick together. See below:

 Mix the flour and water to create a runny consistency glue

Fold one edge inwards like so to get a feel for the centre of the samosa

 Fold it back out again, then place 2 tbsp of cooked filling in a triangular shape in the centre

Fold the edge over again

 Use the glue to stick all edges down including the outer edges

Your wrap samosa should look like this

Once you have created a batch, brush lightly with rapeseed or sunflower  oil and place on a lined baking tray.

Place the prepped samosas into a pre -heated oven 180 or  160C fan forced for approximatey 10 minutes each side until golden and crispy

Serve immediately with your favourite condiment - I love a good mint raita, but feel free to enjoy them with ketchup!!

Enjoy!