If you enjoy samosas and worry about the fat content, then look no further. This recipe is the remake of the original with a lot less fat, flaky with the original filling of spicy potatoes and peas. Just delicious!
Course Appetizer, Snack
Cuisine Indian
Keyword Soy Free
Ingredients
500gm potatoes
1/2tspSaltfor boiling
Seasoning for the Potato Filling
1tbspneutral oil
1tspcuminseeds
1sprig curry leaves
1medium oniondiced
1tspsalt+/-
1tspcoriander powder
1small fresh chillifinely chopped
1cupfrozen peasthawed
1/4cupfresh corianderchopped
1/2lemonjuice
Instructions
Put potatoes in a saucepan, pour water until potatoes are immersed. Add salt and cook until a knife slides through a potato, appx 20 mins.
Peel and mash potatoes after they have cooled down.
Throw in peas and cook with the lid on until peas are tender, approximately two minutes. Mix in mashed potatoes.
Let the mixture cool.
Add lemon juice and coriander leaves.
Cut the square spring roll pastry into two.
Place four tablespoons of mixture on one corner of the pastry and start wrapping it as a triangle until the whole sheet is wrapped. Wet the ends with water to seal.
Place samosas on an oven tray and brush them with oil.
Bake in a preheated oven for 20-30 minutes until the pastry is golden brown.
1. Puff pastry can be used instead of the spring roll pastry, but you only need a 3x3 inch square and fold it diagonally over the filling and press the edges with a fork.2. Use any leftover cooked vegetables such as pumpkin, sweet potato, carrots, beans etc to the filling mixture3. Air frying works very well but will need less time, approximately 20 minutes.4. Prepared samosas can be frozen, simply brush with oil and bake until golden brown