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
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Ingredients
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1 pound
potatoes
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1
medium sweet potato
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1 cup
cauliflower, cut in small pieces
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2 tablespoons
oil
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1/2 cup
onions, chopped
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3-4
red chilis
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2-3
garlic cloves, crushed
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2 teaspoons
teaspoons ginger, chopped
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1/2 teaspoon
fennel seeds
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1/2 teaspoon
turmeric
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1/2 teaspoon
cumin seeds, dry roasted and crushed
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1/2 cup
peanut
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Cilantro
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Salt according to taste
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1
Egg
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10
uncooked whole wheat tortillas
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2 tablespoons
flour
Directions
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Boil regular and sweet potatoes until soft. Peel the boiled potatoes and cut into small chickpea size cubes. Set aside.
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Heat oil. Add onion and garlic and sauté until slightly brown. Add fennel seeds.
Add red chili, peanut and saute for a minute.
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Add cauliflower and cook for 2-3 minutes.
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Mix potatoes in the mixture. Add turmeric, dry cumin powder, salt and mix well.
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Cook 4-5 minutes stirring often until everything is mixed.
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Mix flour with little water and make a paste to use as glue. Cut uncooked tortillas in half to a semicircular shape.
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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.
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Add desired amount of filling in the cone and close the open ends using the flour paste.
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Repeat for the rest of the filling. Individually freeze the uncooked samosas/shingaras or proceed to baking.
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Pre-heat oven to 350 degrees Fahrenheit.
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Beat egg and add 1 teaspoon water.
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Brush egg wash on prepared samosa/shingara on all sides. Bake 20 minutes or until golden.
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