This vegan-friendly recipe calls for several spices that will warm your soul, including cayenne pepper, garam masala, coriander and cumin. A healthier spin on traditional samosas, this version is baked instead of deep-fried—but they still taste just as good (if not better!). Made with a combo of potato, peas, carrots, nuts and raisins for a touch of sweetness, this tasty dish will excite your taste buds.
Keep them on hand for a savory snack or enjoy one as a crisp, golden-brown appetizer that pairs perfectly with creamy cilantro chutney.
Makes 18 samosas
2 puff pastry sheets, thawed
1 Tbsp. oil
1 tsp. cumin seeds
1 tsp. fennel seeds
1-in. ginger, finely chopped
1 green chili, chopped
2 medium potatoes, boiled & mashed
1/4 cup frozen green peas, soaked in warm water for 10 minutes
1/4 cup grated carrot
1 tsp. ground coriander
1/2 tsp. garam masala
1/8 tsp. cayenne pepper, optional & adjusted to taste
3/4 tsp. salt, or to taste
1 Tbsp. chopped cashews
1 Tbsp. sliced almonds
1 Tbsp. raisins
2 tsp. lemon juice
2 Tbsp. all-purpose flour mixed with 3 Tbsp. water
- In pan, heat oil over medium. Add cumin and fennel and saute until sizzling. Add ginger and green chili and cook until ginger browns. Preheat oven to 400 degrees F.
- Add potatoes, green peas and grated carrot. Use potato masher to combine everything together.
- Stir in coriander, garam masala, cayenne pepper and salt and mix well. Mix in cashews, almonds and raisins. Remove pan from heat.
- Add lemon juice and mix well. Set filling aside.
- In bowl, combine all-purpose flour with 3 tablespoons water (this is the “glue” that will seal samosas).
- Line two baking sheets with parchment paper and set aside.
- Unroll thawed puff pastry sheets and roll slightly to make a square. Cut each puff pasty sheet into 9 squares. Apply prepared flour-water paste on all sides of the squares.
- Spoon around 1-1.5 tablespoons samosa filling in center of each square. Fold ends to form a triangle shape. Press edges lightly to seal samosa.
- Place samosas on baking sheet. Bake 20 minutes or until golden brown. Serve warm with tomato ketchup or creamy cilantro & pea chutney.