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Baked veggie samosas
Baked veggie samosas
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Total Time:
2 hours
Delicious and versatile samosas - perfect for curry or snacking. Get creative with fillings once you master the dough-making process!
Ingredients:
  • 400 g Maris Piper potoatoes
  • 250 g cauliflower
  • 125 g frozen peas
  • 1 onion
  • 2 cloves of garlic
  • 5cm piece of ginger
  • 1 fresh green chilli
  • 1 teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • ½ a lemon
  • ½ bunch of fresh coriander (15g)
  • 550 g plain flour plus extra for dusting
  • ½ teaspoon baking powder
  • 2 teaspoons ajwain seeds optional
  • groundnut oil or vegetable oil
Instructions:
  • For the dough, mix flour, baking powder, a pinch of sea salt, and ajwain seeds (if using) in a large bowl. Use your fingers to blend in 120ml of oil until the mixture looks like breadcrumbs. Stir in 150ml of cold water until a rough dough forms, adding more water if needed. Place in a flour-dusted bowl, cover with a damp tea towel, and let rest for 30 minutes. Cut potatoes into 2.5cm chunks and break cauliflower into florets of similar size. Boil potatoes in salted water for 10-12 minutes until tender, adding cauliflower after 3 minutes and peas in the last minute. Drain. Chop onion, garlic, grate ginger, and chop chili. Heat oil in a pan, cook cumin and onion until soft. Add garlic, ginger, chili, fennel seeds, garam masala, and coriander. Stir in cooked veg, crush gently with a potato masher. Add lemon juice, season to taste, and stir in chopped coriander leaves. Let cool. Preheat oven to 180ºC/350ºF/gas 4. Grease a baking tray. Divide dough in half and roll each into 3cm thick portions. Use a 7cm pastry cutter to make circles, roll into ½cm thick rounds of 18cm diameter. Cut each round in half, moisten straight edges, fold into a cone, seal the edges. Fill with mixture, seal, and place on baking tray. Brush with oil and bake for 45 minutes until golden and hot. Serve hot with mango chutney.

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