Simple Baked Samosas
Samosas have been around since at least the 9th century and originated in Persia and/or the Middle East and were introduced to South Asia by the Turks. (Definition: triangular pastry.)
Our samosas are easy to make and an impressive potluck offering, easy weeknight meal when served with a fresh green salad, or—as they were intended—as a quick snack. We added garbanzo beans to give them a little protein.
Samosa are yummy all on their own, but even yummier when dipped in a chutney like our
5-Minute Cilantro Chutney.
Makes: 12 samosa
Prep time: 30 minutes
Cook time: 15 minutes Shopping List & Prep
1/2 lb Yukon Gold (or other waxy) potatoes*
1/2 can garbanzo beans, mashed*
¾ C frozen peas
1 small or 1/2 medium white or yellow onion, finely diced
2" piece fresh ginger, peeled and minced
1 clove garlic, minced
1/4 bunch cilantro (leaves and stems), roughly chopped
1 TBSP Masi Masa Indian Tikka Masala Spice Blend
12 egg roll wrappers
Ghee or neutral oil
Cooking spray (optional)
*4 medium potatoes, 6 small potatoes.
Cook & Prep Potatoes and Garbanzo Beans
Scrub potatoes and place in a medium sauce pan. (We leave the skins on, but if you prefer, peel potatoes before cooking.)
Fill pan with water to cover potatoes. Place pan on stove and bring to a boil over high heat.
Cook potatoes until tender but slightly firm (you don’t want them mushy), about 15 minutes. Remove from heat and drain water. Set aside to cool.
While potatoes are cooking, drain and rinse 1/2 can garbanzo beans.
Once potatoes are cool, break into small chunks with your hands or large fork (you don’t want a smooth mash). Stir in mashed garbanzo beans.
Heat 2 TBSP ghee or neutral oil in a large pan over medium heat. Add ginger and garlic, stir and cook for 1 minute.
Add 1.5 TBSP Masi Masa Tikka Masala Spice Blend, stir and cook for 1 minute.
Add green peas, stir and cook for 1 minute.
Add potato/garbanzo bean mixture and toss until well combined with spice and peas.
Remove from heat, stir in cilantro and set aside to cool.
Line a large baking sheet with parchment paper (or lightly grease with neutral oil).
Wet a clean kitchen towel and wring it out (this will be used to keep samosa from drying out while you are filling them).
Fill a small bowl with water.
Place egg roll wrapper on a cutting board or flat surface with pointed tip facing you—you want to end up with triangles not rectangles!
Add a heaping 1/4 C of filling to half of the wrapper—shape into a triangle with about 1/2" of wrapper left for sealing.
Wet the edges of the unfilled side of the wrapper using you finger dipped in water.
Close the samosa by folding it in half and pressing firmly on seams or crimping with the tines of a fork. Place on baking sheet and cover with damp kitchen towel.
Repeat until you’re done filling 12 samosas.
Preheat oven to 400°.
Place 1/8 cup neutral cooking oil in a small bowl.*
Lightly brush samosas on both sides with oil, place on baking sheet
Bake for 8 minutes, turn over.
Bake for 8 more minutes, check. If samosas aren’t golden brown, bake for another 3-5 minutes.
Remove from oven and serve warm.
*Cooking spray makes this part a little easier. Just mist both sides of samosa before placing on baking pan.
Samosas can be frozen once cool or refrigerated for up to 3 days. If frozen, reheat in a 300° oven for 12-15 minutes, slightly less if only refrigerated.
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