Baked Samosas
Servings 20, Preparation Time 1 hour and 40 minutes
We find it time-consuming to make Baked Samosas. Making these delicious pastry pouches involves preparing separate ingredients, waiting, assembling and finally cooking. They are worth the effort. Baked Samosas are especially well-received as finger food at parties.
Pastry Ingredients
- 4 cups of whole wheat flour
- 4 tablespoons of ground flax seed
- 1 tablespoon of corn syrup or maple syrup, table sugar, and so forth
- 1 tablespoon of instant yeast
- ½ teaspoon of salt
- 1 ¾ cups warm water
Filling Ingredients
- ¼ cup vegetable broth
- 1 medium-sized onion, chopped
- 3 medium potatoes, boiled, peeled and diced
- 1 cup cooked split red lentils
- ½ cup cooked peas
- ½ cup cooked corn kernels
- ½ teaspoon of salt
- ½ teaspoon ground black pepper
- 1 tablespoon of Garam Masala, your favourite blend of ground spices used typically in Indian cuisine.
- Prepare the pastry by mixing all the pastry ingredients in a bowl. Knead the dough with your hands, mixer, or bread maker until it is elastic and smooth. Separate the dough into 20 smaller balls, cover and set aside in a warm place to rise. Rising time is approximating 50 minutes.
- Clean, peel, dice and cook the potatoes in lightly salted water until they are tender. Drain and place aside to cool.
- For 1 cup of lentils add 2 ½ cups of vegetable broth. In a pot bring the lentils to a boil, reduce the heat to low, and allow the lentils to cook for 25 minutes, after which, they should be soft and ready to eat. Remove them from the stove and allow cooling.
- With some vegetable broth to ensure the onions do not burn, dry sauté the onions until they are translucent.
- In a small pot mix the corn kernels and peas, cover with water, add a pinch of salt and heat until the pot starts to boil. Reduce to a simmer and cook for 3 more minutes before draining the water and setting the peas and corn aside to cool.
- To the onions add a little more vegetable broth, salt, pepper, and spices, the Garam Masala. Stir the mixture. Cook the mixture at a low simmer for only for a few minutes before placing aside.
- In a large mixing bowl mix the cooked onions and spices, corn, peas, cooked lentils, and potatoes. Gently, mix together to complete the filling for your Baked Samosas
- Preheat the oven to 400 degrees Fahrenheit (ca. 204 °C).
- Prepare a cooking sheet by lining it with chef pepper.
- For each pastry ball, roll out the pastry into a 3-inch diameter flat circle. Place 1½ tablespoons of the filling in the centre. Fold the pastry over and pinch the edges together to make your samosas. The pastry should not have any openings and should not open. If it is opening, then the dough is a little too dry. Use your finger dipped in water to moisten the pastry edges before closing.
- Bake the filled tray for 20 minutes.
- Allow them to cool for at least 20 minutes before serving.
You could cook all the filling ingredients altogether but by cooking core ingredients like the potatoes, peas, corn and lentils separately you can avoid the risk of overcooking one of the ingredients and you will have more control over the finished composition of filling. This is especially true for the potatoes which can completely dissolve.
Polenta Rolls
Crispy Tofu Fingers
Baked Samosas sound great, it will be an interesting comparison with traditional fried ones. 🙂
Please do, tell us how they compare.