#samosas

Instead of frying them, these vegan baked samosas are a better choice for your health. They are wrapped in flaky puff pastry and filled with a tasty mix of potatoes, peas, and spices.

Ingredients: 2 cups potatoes, boiled and mashed. 1 cup green peas, boiled. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tsp ginger, grated. 1 green chili, finely chopped. 1 tsp cumin seeds. 1 tsp garam masala. 1 tsp ground coriander. 1/2 tsp turmeric powder. Salt to taste. 2 tbsp vegetable oil. 1 package vegan puff pastry sheets.

Instructions: Warm the oven up to 190C 375F. Put oil in a pan and heat it over medium-low heat. Put in the cumin seeds and let them pop. Spice it up with green chili, garlic, onions, and ginger. Cook the onions until they become clear. Salt, ground coriander, boiled peas, mashed potatoes, and garam masala should all be added. Cook for 5 minutes after mixing well. Take the filling off the heat and let it cool down a bit. To make squares, cut puff pastry sheets in half. Put some filling on top of each square. To make a triangle, fold the dough over the filling. To seal, press the edges together. Put the samosas on a baking sheet that has parchment paper on it. Put it in the oven and bake for 20 to 25 minutes, or until it's crispy and golden brown. Put it on the table hot with your favorite sauce or chutney.

Prep Time: 30 minutes

Cook Time: 25 minutes

the ultimate golden hour snack 🥟🌿

nothing hits quite like a plate of perfectly crispy, golden-brown samosas. that first crunch into the spiced potato filling, followed by a generous dip into the zesty cilantro chutney… it’s a literal love language. whether you’re fueling a late-night study session or just craving some serious comfort food, this is the vibe. warm, savory, and undeniably elite. ☁️✨

Samosas that are baked are a healthier alternative to those that are fried. After being baked to perfection, these savory pastries are filled with a tasty potato and pea mixture. They make a great snack or appetizer.

Ingredients: 2 cups all-purpose flour. 1/4 cup vegetable oil. 1/2 teaspoon salt. 1/2 cup water. 2 tablespoons vegetable oil. 1 teaspoon cumin seeds. 1 teaspoon mustard seeds. 1 onion, finely chopped. 2 cloves garlic, minced. 1-inch piece of ginger, grated. 1 green chili, finely chopped. 1 cup boiled and mashed potatoes. 1/2 cup frozen peas. 1 teaspoon turmeric powder. 1 teaspoon coriander powder. 1 teaspoon garam masala. Salt to taste. 2 tablespoons chopped fresh cilantro. 2 tablespoons lemon juice. Cooking spray or oil for brushing.

Instructions: In a mixing bowl, combine the all-purpose flour, 1/4 cup vegetable oil, and 1/2 teaspoon salt. Gradually add 1/2 cup of water and knead the mixture into a smooth dough. Cover it with a damp cloth and set it aside for 30 minutes. In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add the cumin seeds and mustard seeds and saut until they start to splutter. Add the chopped onion, garlic, ginger, and green chili. Cook until the onions turn translucent. Stir in the mashed potatoes, frozen peas, turmeric powder, coriander powder, garam masala, and salt. Mix well and cook for a few minutes until the peas are tender. Remove the mixture from heat and stir in the chopped cilantro and lemon juice. Let it cool. Preheat your oven to 375F 190C and line a baking sheet with parchment paper. Divide the dough into equal-sized balls and roll each ball into a thin circle. Cut each circle in half to make semi-circles. Take one semi-circle, fold it in half to form a cone, and seal the edges with a little water to make a triangular pocket. Fill the pocket with the potato and pea mixture, then seal the open edge to form a samosa shape. Repeat with the remaining dough and filling. Place the samosas on the prepared baking sheet, brush them with cooking spray or a little oil, and bake for about 25-30 minutes or until they turn golden brown and crisp. Serve the baked samosas hot with your favorite chutney or dip.

Prep Time: 45 minutes

Cook Time: 30 minutes