Baked Samosa Pinwheels Recipes
EASY BAKED INDIAN SAMOSAS
This has all the flavor and heartiness of a great samosa without the frying. Although this is an easier, healthier version of the fried samosa, it tastes very authentic. This recipe has the added advantage that you can make ahead and freeze uncooked samosas, simply skip the egg brushing, freeze until you're ready and cook at 350 degrees F (175 degrees C) for 25 to 30 minutes. Serve warm, plain, or with chutney.
Provided by pho1962
Categories Appetizers and Snacks
Time 1h40m
Yield 16
Number Of Ingredients 16
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
- Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
- Bake in the preheated oven until samosas are golden brown, about 15 minutes.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 32.7 g, Fat 18.7 g, Fiber 3.9 g, Protein 4.9 g, SaturatedFat 4.3 g, Sodium 396.2 mg, Sugar 1.4 g
SAMOSA PINWHEELS RECIPE BY TASTY
Here's what you need: puff pastry, large potatoes, large onion, green chili peppers, green pepper, yellow pepper, fresh cilantro, turmeric powder, coriander seeds, cumin, red chili powder, asafetida, coriander powder, amchur powder, chaat masala, salt, oil
Provided by Smita Banerjee
Yield 6 servings
Number Of Ingredients 17
Steps:
- Defrost puff pastry according to package instructions.
- Make stuffing:
- Boil potatoes till fork tender. Let cool. Then, in a saucepan over medium heat, add oil.
- When oil is hot, add roughly crushed coriander seeds, cumin, and asafetida. When cumin crackles, add onions and green chili peppers.
- Let onions become translucent, then add the green and yellow peppers, followed by turmeric powder, and red chilly powder.
- Let the vegetables sweat a little, roughly 4-5 minutes. Take the mix off the heat.
- In a different bowl, peel and mash potatoes.
- Add the onion-pepper mix to the boiled potatoes, and add rest of the spices and salt. Add cilantro. Mix well. The stuffing is ready.
- To assemble:
- Take one puff pastry sheet and roll it out a little.
- Add the stuffing to half the side and roll it up like a barrel, making sure the edges are sealed. Use a little water (or egg) to help seal the edges.
- Using dental flow (or sharp knife), cut discs from the barrel and lay them flat on your parchment lined baking sheet.
- Repeat with another puff pastry sheet.
- Bake in a preheated 400°F oven for 18-20 minutes.
- Serve hot with chutneys of choice.
Nutrition Facts : Calories 135 calories, Carbohydrate 26 grams, Fat 2 grams, Fiber 3 grams, Protein 2 grams, Sugar 3 grams
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