Low-Fat Indian Samosa

Dig Indian cuisine? This popular snack can be found in India, Tibet, Pakistan and Nepal. I’ve tinkered with this recipe to reduce the oil and fat content, but retain the flavour. They travel well, are good hot or cold and are very filling.

For the dough:

3 cups of all purpose Flour

3 teaspoons of canoil Oil

Salt to taste

1/4 spoon Carom Seeds – optional

Warm water

 

In a bowl mix flour, seeds, salt and oil. The dough will appear dry so slowly add minute amounts of warm water as you combine it until it just holds it shape. Continue kneading into a ball for a couple of minutes then let the dough set for 15mins – the perfect amount of time to make the filler.

Chat Masala Filler:

Masala filler

Boiled potatoes

Turmeric

Green chillies

Coriander powder

Cumin powder

raw, chopped cashew nuts

salt to taste

Chat masala

Lime Juice

Garlic and Ginger paste.

 

1. When the oil is hot in the pan, add the cumin seeds, green chilli’s and garlic and cashews.

2.Add the turmeric, cumin, coriander powder and chilli powder. Mix until the aromas make your mouth tickle. HINT: Put some warm water in the pan instead of adding oil to reduce the fat content.

3.In go the coriander leaves and pre-cooked potato pieces and carrot pieces . Mix well to coat the vegetables in the sauce.

4.Cook on a low-heat until the spices create a thick paste and the potatoes absorb the flavour. Taste test time.

5. For the finale, squirt some lemon juice to add a za-za-zoom.

Making the dough

Roll the dough on a clean surface with a sprinkle of flour. Create an oval shape. HINT: Make the dough into a circle then simply stretch out the ends to create the perfect oval shape.

 

Put some water around the edge. Bring the corners to the centre of the straight edge to make a triangle.

 

Overlap the dough and press together you should have a point.

 

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When you open the dough with the point facing downward, you should have a cone shape.

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Fill the cone with your cooled stuffing. Press the dough together and fold one side over the other.

DO NOT get greedy and overfill it as it will not close properly. You can always add more if it necessary.

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Fold the circular top towards you and push down firmly. The wet corners ought to help the dough stick.

Use a clean paintbrush to cover the samosas in oil and bake in the oven at 180° C for 25-30mins. Turn intermittently applying a second and even third coat of oil to your taste.

Serve with dipping sauce, salsa or an Indian curry.

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