Right up there with naan, samosas are one of my favourite Indian side dishes. However, given that they are usually deep fried, I find myself shying away from then when I’m at Indian restaurants. Then, one day, I thought to myself, “Why not try making them at home with a healthier method?” These are probably my 4th or 5th iteration at Samosas, and I think I’ve got the baked samosa method honed well enough to share. Anyway, I hope you enjoy these savory filled pastries, and that you play around with seasonings, fillings, and even the shape of your samosas!
Time: 45-60 Minutes (most of which isn’t hands-on time)
- For the dough: (quantities are for 6 samosas)
- 1/3 Cup Flour
- 3/4 tbsp Butter
- Undisclosed amount of cold water
- For the filling
- Diced onion
- Diced carrot
- Frozen peas
- Garam Masala (or make your own reasonable approximation with ground clove, ground cumin, paprika, turmeric, onion powder, mustard powder, and cayenne)
- Cook your veggies
- Melt a little butter (don’t need much) in a small pan, and add in your diced onion and carrot
- Sprinkle your spices on to taste, stir in, and let sautee for a few minutes
- Add your frozen peas, and sautee until they are cooked.
- Set mixture aside in a bowl
- Make your dough (same method as in the Quiche or Venison and Cheese Pasties recipes):
- Pour your flour into the bowl of your food processor.
- Cut your butter into small cubes, and toss in with the flour.
- Pulse until the butter and flour are well mixed.
- Add a little bit of the cold water, and pulse. Continue doing this little by little until the dough clumps together and is tacky but not too sticky.
- Form your dough into a ball, wrap in plastic wrap, and stash in the fridge for 15-30 minutes to give the dough time to relax and cool back down.
- Preaheat your oven to 350 degrees F, and line a baking sheet with foil, and give it a little oil spray.
- Cut your dough into your desired number of samosas, and roll each into a ball
- Using a rolling pin, flatten into circles
- Spoon your veggie mixture onto your samosas
- Wrap them to whatever shape you want. I went with a tortellini shape, and I honestly don’t know why I did that. Must have seemed like a good idea in the moment.
- As you finish rolling each samosa, put it on your baking sheet, and when they’re all done, give them a quick spray with oil.
- Bake for 15-20 minutes until they are crispy
- Plate, devour, and enjoy!