Baked Vegetable Samosas
A delicious appetizer to serve or a perfect snack.
For the dough:
- 2 1/2 cups all-purpose flour
- 1/2 cup avocado oil or any mild oil
- 1/2 tsp baking powder
- 1 tsp caraway seeds optional
- 2/3 cup cold water
For the filling:
- 1 large white potato chopped
- 1 carrot finely diced
- 1 red pepper finely diced
- 1 onion finely diced
- 2 cloves garlic minced
- 1 thumb-sized piece of ginger finely chopped or grated
- 1/2 cup green peas
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp yellow curry powder
- 1/2 juice from a fresh lemon
To make the dough, combine the flour, baking powder, a good pinch of salt and the caraway seeds in a large bowl. Add the oil and use your fingers mix the ingredients until the mixture resembles breadcrumbs. Stir in 2/3 cup of cold water, then bring it together with your hands into a rough dough, adding a splash more water, if needed. Place in a flour-dusted bowl, cover with a damp tea towel and leave to rest for 30 minutes.
While the dough is resting, wash and chop the potato. Place in a pot and boil until tender but still firm, about 12 minutes. Drain, set aside, and let the potato cool. Once cooled, chop into small pieces.
Heat a pan on medium-high, and fry the onion and the carrots until soft, about 5 minutes. Add the red pepper, garlic, ginger, garam masala, curry powder and cumin seeds. Stir until combined. Add the diced potatoes and green peas. Taste the mixture, you may want to add more garam masala to the mixture.
Once the mixture is to your taste-preference, remove from heat and lightly mash it in the pan. DO NOT over-mash. You still want a chunky mixture. Squeeze the lemon juice, give it a good stir and let it cool.
On a flour-dusted surface, halve the dough and roll out each portion to about 3cm thick. Using a 7cm pastry cutter, stamp out as many circles as you can, then roll into rounds, about a 1/2 cm thick. Cut each round in half, then brush the straight edges with a little water. Roll into a cone shape, bringing the straight edges together and pressing lightly to seal. Spoon the filling into the cone, brush the inside edges of the dough with a little water, then fold over and press to seal.
Note: the first time I made these I watched a YouTube video on how to roll and fold them. Very handy.
Preheat the oven to 400 degrees
On a large baking sheet, brush with oil and place the samosas on the sheet. Lightly brush the samosas with oil and bake for 15-20 minutes, turning halfway through, until they are golden brown.
Serve with a sweet Thai chili sauce or mango chutney.
You can make these ahead of time and store them in the fridge until you are ready to bake them.
They also freeze well. Pop them in an airtight container.