Baking these whole wheat samosas eliminates the mess that sometimes comes with frying. If you don’t feel like cleaning up slattered oil around your stovetop, bake them as follows. However, as I’ve mentioned in a previous article, contrary to a popular misconception, using proper frying techniques actually yields the same results with minimal oil absorption. Make sure to sift the flour here as it yields a less dense texture to the crust.
- 4 tablespoons oil, divided
- Salt, to taste
- 2 teaspoons cumin seeds
- 2 large potatoes, cubed
- Salt, to taste
- 1/2 teaspoon cayenne pepper
- 2 cups frozen peas, defrosted
- ½ cup cilantro, chopped
- 2 cups 100% whole wheat flour
- Heat one tablespoon of oil over medium heat. Then add cumin.
- When cumin starts to pop, add potatoes and salt. Stir potatoes until lightly browned.
- Add cayenne pepper and stir for 2 minutes.
- Add peas (and a splash of water if mixture seems dry.) and cook on medium low for 2 to 3 minutes until potatoes are fork-tender.
- Stir in cilantro off of the heat. Set aside mixture and allow it to cool completely.
- Meanwhile, sift together flour and salt. Add 2 tablespoons of oil and combine until flour is crumbly. Add enough warm water, a little at a time, until you form a soft-dough. Knead well. Set aside with a damp cloth on top for at least half hour.
- Preheat oven to 375 degrees Fahrenheit. Roll out golf ball size dough balls into round circles. Cut circles in half. Fold each semi-circle around its straight edge to form a cone.
- Stuff each cone with potato and pea filling. Crimp edges with a fork. Brush tops and bottom of each samosa with equal amounts of remaining one tablespoon of oil.
- Bake for 20 to 25 minutes until golden brown on both sides. Flip samosas half way through cooking time. Enjoy with your favorite dipping sauce!