To me, there is nothing that can taste better than Samosa – a deep-fried crispy potato patty, very popular in India. As much as I love them they are very time consuming to make at home and of course, they use too much oil. I wanted a quick, no oil, less tedious version of Samosa and here it is….. Steam, Mash, Bake!
- I use an Epicure steamer to steam the potatoes for 6-8 minutes. (If you don’t have a steamer peel and cut potatoes into 1-inch cubes, and boil them for 15 minutes. Add 1/2 teaspoon of salt and a pinch of turmeric, up to 1/8 of a teaspoon, while they are boiling. Strain the water.)
- Peel and mash the potatoes.
- In a pan, dry roast the cumin seeds, mustard seeds, and curry leaves. Add the onions, green chilies, and ginger and roast them for 2 minutes.
- Add green peas.
- Add salt, turmeric powder and squeeze the juice of a half lemon.
- Add the mashed potatoes and mix well.
- Add cilantro, garam masala, chili powder, and chat/amchur powder. Add some water if it’s sticking at the bottom. Let it cook for 2 to 3 minutes. Mix well and keep it aside.
To make Samosas:
- Preheat the oven to 400°F.
- Line the baking tray with a silicone mat or parchment paper.
- Pour 2 cups of lukewarm water into a medium-size bowl.
- Peel or cut the entire outer brown layer of the bread.
- Moisten the bread by dipping the 4 corners of the bread for 1-2 seconds. Make sure the bread is not too wet or it will start breaking.
- Press the moist bread between your palms gently to drain excess water into the same lukewarm water bowl.
- Take a spoonful of potato mixture and place it at the center of the moist bread.
- Bring the two edges of the bread together with the filling in the middle. Make sure the edges overlap each other. Now press the bottom edge to join the upper edges to create a cone shape.
- Place the samosa on the baking tray.
- Repeat the process with remaining bread slices.
- Arrange all the samosas evenly on the tray and place them in the oven.
- Depending on your oven, bake them for 15 – 20 minutes until they are light to golden brown and crisp.
- You can eat them with a date chutney or enjoy them plain.