Baked Samosa

I have always liked tiny patti samosa more than the huge oily Punjabi samosas. Patti means sheets. Since I found the Patti or samosa pastry (thin sheet of dough/samosa wrapper) samosa making became simpler!

They are crispier and serve great for cocktail or tea party! I have baked these but, you could fry them :)

Make these in advance and toss them in the oven to be ready when your guests arrive.

You do not have to sacrifice your favorite food to be healthy. If you want to avoid potatoes, go for vegetable filling or cabbage and caramelized onion filling. That tastes delicious. Involve kids in such cooking activities and they will enjoy eating food too!

2 boiled potatoes, 1 cup green peas and samosa pastry sheets.

Roughly mash potatoes. Avoid making them soft and mushy.

Add salt, finely chopped green chillies, chilli powder, garam masala (all spice powder)

freshly chopped cilantro and freshly squeezed lime.

You need this mixture to be spicy and lemony!

You can adjust the spice level but remember this is a filling. Pastry sheet will mild the flavors later.

Add a cup of frozen peas. I do not boil them. Frying or baking samosas will help the peas to cook. So avoid double cooking them. 

Mix the ingredients well and give a taste test :)

Thaw frozen sheets.

Remove 1 sheet at a time to avoid other sheets from drying up and getting brittle.

Put a tbsp. of potato mixture towards the corner.

Fold to form a triangle

Use water on the edges of the dough to seal it if needed.

Fold it horizontally.

Fold it vertically.

Follow the triangle of the samosa and fold it till you reach the end of the sheet. 

Use water to seal the ends.

To make long crisp cigar:

Put some potato filling and start rolling the pastry dough.

Grease the baking tray. Spray or brush some oil on samosas and cigars.

Bake at 350 F preheated oven for 20 min. or till it tuns golden brown.

Crisp, baked Samosas with spicy potato filling.

Crisp Cigars with spicy potato filling.

Enjoy Samosa Healthy Way!!