Baked Samosas

Posted: August 9, 2012 in vegan recipes
Tags: ,

My world is a rather worrisome place to be in right now.  It’s full of fel beasts and small, cramped dark places.  There’s only so much you can do when you’re stuck in a small, dark, cramped place.  In between bouts of fighting off the beasts and long boring treks through the small, dark passages in the hopes that I will eventually emerge from them…I decided to cook Indian.
Because how can anybody fail to get a little happy with samosas with tamarind apple butter chutney?

vegan, gluten +

source:  Indian Vegetarian Cooking by Sumana Ray

  • 3 tbsp oil
  • 1/4 tsp whole cumin seeds
  • 1 lb potatoes, diced into 1 cm cubes
  • 1 chili, finely chopped (I pulled one out of my garden)
  • pinch tumeric
  • /2 tsp salt
  • scant 1/2 c peas
  • 1 tsp ground roasted cumin


  • 2 1/4 c plain flour
  • 1 tsp salt
  • 3 tbsp oil
  • scant 1/2 c hot water
  • oil for deep fying (optional)

For the filling, heat oil in a wok over med high het and add the cumin seeds.  Let them sizzle for a few seconds.  Add the potatoes and green chili and fry for 2 – 3 minutes.  Add tumeric, salt, and stirring occasionally, cook for 5 minutes.  Add peas and ground roasted cumin.  Stir to mix.  Cover, lower heat and cook a further 10 minutes until the potatoes are tender.  Let cool.

For ough, sieve together the flour and salt.  Rub in the oil.  Add enough water to form a stiff dough.  Knead for 10 minutes or so until smooth.  Divide into 12 balls.  Roll each ball into a round of about 6 inches.  Cut in half.  Pick up one half, flatten it slightly and form a cone, sealing the overlapping edge with a little water.  Fill the cone with 1 1/2 tsp of the filling and seal the top with a little water.  (Or just squeeze it together.)

Make all the samosas.

The recipe says to heat oil in a wok over medium heat and fry.  I baked the samosas at 350 for about 15 minutes, or until very lightly browned.  They’re done, but I probably could have browned them longer.  The other idea I had after the fact was to glaze them with a little ghee, not only to add some richness, but a little more color.  Also….maybe the dough itself could be made with ghee.  It probably is in India…probably use ghee instead of the oil?  Worth experimentation.

Serve with chutney.  These are quite yummy.  May try freezing some, too.


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