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
Ingredients
-
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
-
Cilantro
-
Salt according to taste
-
1
Egg
-
10
uncooked whole wheat tortillas
-
2 tablespoons
flour
Directions
-
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.
See what other Food52ers are saying.