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Author Notes: Time-consuming cooking is not in my radar these days. There’s a lot going on already with everyday life, just like all of you, so I am all for easy, make ahead food. If you are time pressed as I am, I am sure you'll appreciate these healthy baked samosas. —Lail | With A Spin
- 1 pound potatoes
- 1 medium sweet potato
- 1 cup cauliflower, cut in small pieces
- 2 tablespoons oil
- 1/2 cup onions, chopped
- 3-4 red chilis
- 2-3 garlic cloves, crushed
- 2 teaspoons teaspoons ginger, chopped
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin seeds, dry roasted and crushed
- 1/2 cup peanut
- Salt according to taste
- 1 Egg
- 10 uncooked whole wheat tortillas
- 2 tablespoons flour
- Boil regular and sweet potatoes until soft. Peel the boiled potatoes and cut into small chickpea size cubes. Set aside.
- Heat oil. Add onion and garlic and sauté until slightly brown. Add fennel seeds. Add red chili, peanut and saute for a minute.
- Add cauliflower and cook for 2-3 minutes.
- Mix potatoes in the mixture. Add turmeric, dry cumin powder, salt and mix well.
- Cook 4-5 minutes stirring often until everything is mixed.
- Mix flour with little water and make a paste to use as glue. Cut uncooked tortillas in half to a semicircular shape.
- Take a semicircular tortilla piece and make a cone shape by joining the two points of the straight line. Use the flour paste to join the sides.
- Add desired amount of filling in the cone and close the open ends using the flour paste.
- Repeat for the rest of the filling. Individually freeze the uncooked samosas/shingaras or proceed to baking.
- Pre-heat oven to 350 degrees Fahrenheit.
- Beat egg and add 1 teaspoon water.
- Brush egg wash on prepared samosa/shingara on all sides. Bake 20 minutes or until golden.
- This recipe was entered in the contest for Your Best Recipe with Potatoes