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Baked Samosa Puffs Recipe + The Jazzy Vegetarian Marathon

Join KCTS 9 and Laura Theodore for six back-to-back episodes of The Jazzy Vegetarian! On the show, Laura cooks up delicious, healthy meals and snacks that will easily become new favorites, whether you are vegetarian or not. Known for her step-by-step instructions and eco-friendly tips, Laura makes preparing healthy food easy and fun! Join her in the kitchen as she shows viewers how to prepare dishes that range from all-things-chocolate to gluten-free menu options. The Jazzy Vegetarian marathon airs Saturday, August 29, beginning at 3:00 p.m.

In conjunction with the marathon, local blogger Mohini Patel Glanz shares the recipe for one of her favorite vegetarian dishes.


BAKED SAMOSA PUFFS

Mohini Patel Glanz is a freelance photographer and blogger. She is the creator of MangoPowerGirl.com, where she shares stories of food and culture. Follow her on Twitter and Instagram

 

You can make delicious Indian food at home without spending hours in the kitchen, if you choose your dishes wisely and know a few tricks. 

Samosas are probably the most popular Indian appetizer of all time, but most people won't make them at home because traditionally, they require making a difficult pastry dough and then deep frying. There is an easier and healthier alternative: baking your samosas in puff pastry.

This recipe is even better if you can use a frozen pastry from Seattle's Aussie Bakery, which has fewer unnecessary ingredients than most puff pastries. It's also vegan, which conveniently makes this entire recipe vegan. One more thing about this recipe: it's easy to customize to your liking. Stick with the potatoes and spices for a basic samosa, then try adding vegetables such as mushrooms, cauliflower, or corn—and add one hot, green chili if you like it spicy! 

 

Baked Samosa Puffs

 

Ingredients: 
1 small yellow onion, cubed
2 carrots, cubed
1/2 cup sweet green peas
1 pound red potatoes, peeled and cubed
1 teaspoon freshly grated ginger
1 tablespoon olive oil 
1 teaspoon garam masala (an Indian spice blend that you can find now in almost any grocery store's regular spice section)
1 teaspoon cumin seeds
1 teaspoon dry mango powder (often labeled as "aamchur" in Indian stores; if you can't find it, substitute the juice of half a lime)
salt to taste
a few sprigs of cilantro, chopped
1 box of frozen puff pastry sheets (preferably from Aussie Bakery)

Method:
1. Thaw the puff pastry by putting it in the refrigerator the night before you plan to use it. I like thawing this way, as it doesn't get sticky and stays ready to use.
2. In a nonstick pan, heat up the olive oil on medium heat.
3. Once the oil is hot, add cumin seeds and temper for a minute or two, until fragrant.
4. Add onions, ginger, carrots, and let the mixture cook till onions are translucent.
5. Add potatoes, salt, and garam masala, and stir. Cover and cook for 10 minutes, while stirring a couple times in the middle, so the potatoes don't stick to the pan.
6. Uncover and finish cooking on low medium heat, so the potatoes are cooked, but not mushy, and have some color and crispness. 
7. After 7-10 minutes cooking uncovered, check potatoes in the middle to make sure they are cooked through.
8. Add peas, mango powder, and cilantro; stir and cook for 5 more minutes.
9. Taste and adjust seasoning if needed. Turn the heat off and let the mixture cool to room temperature before preparing to fill the pastry. 
10. Preheat your oven to 400F or according to the directions on your pastry box.
11. Unroll one pastry sheet on a lightly floured surface and roll it out a bit with a rolling pin so you can get even squares, about 12 from one sheet. This way, you get a few more samosas from the sheet and they don't puff up too much.
12. Cut the pastry into squares. You can make a few big ones or a whole bunch of small, bite-sized ones. 
13. Depending on how big your squares are, fill them with about a tablespoon or more of filling. You want to leave enough room to seal the pastry without the mixture falling out, and without stretching the pastry too much.
14. Take one pair of opposite corners and fold into a triangle. Press and crimp the edges by hand or with a fork, and lay the pastries out on your baking sheet. I like using the darkest of my baking sheets without parchment, as the pastry cooks faster and crisps nicely.
15. Bake for about 20 minutes, rotating the pan half way through, or according to the directions on your pastry box. Bake until the tops are crispy and golden. Baking times will vary based on the size of your samosas. Small samosas will bake quickly, so keep an eye on them.
16. Serve right away with your favorite chutney, or ketchup, or a hot cup of chai.

Yield:
This will vary based on how you cut your pastry. I made 24 samosas from 2 pastry sheets and a pound of potatoes, and that's after having a few tastes of the filling.

If you have filling leftover, lucky you! Put it between 2 slices of bread with cheese and tomatoes, and turn it into an Indian grilled cheese sandwich.

Recipe and images courtesy of Mohini Patel Glanz.

SUPPORTED BY

Mohini Patel Glanz

Mohini Patel Glanz is a freelance photographer and creator of MangoPowerGirl.com where she shares stories of food and culture. Follow her on Twitter and Instagram.

More stories by Mohini Patel Glanz

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