Baked Vegetarian Pea & Potato Samosas
These vegetarian baked samosas are filled with a delicious veggie filling made of Pure Mountain dry green peas, potatoes and carrots and are a good option for breakfast or as a snack. They're also quite healthy as they've been baked as opposed to being deep fried.
Equipment
- Ruler
Ingredients
Pea & Potato Filling
- 2 cups Pure Mountain dry green peas (Preboiled)
- 3 tbsp Pure Mountain Chili Infused Canola Oil
- 1 cup Thinly diced carrots
- 1 cup Thinly diced potatoes(pre cooked)
- 1/2 cup Thinly diced onion
- 1 tbsp Finely chopped garlic
- Spices of choice
- Handful of chopped dhania
- 3 tbsp water
- Salt and pepper, to taste
Samosa Pockets
- 2 cups All-purpose flour
- Enough water to make the dough
- 1/3 cup Pure Mountain Chili Infused Canola Oil + Brushing the pockets
- Pinch of salt
Instructions
Making the Dough
- In a large bowl, add flour and salt and combine.
- Add Pure Mountain Chili Infused canola oil and water and start combining until the dough comes together.
- Transfer to a floured surface and start kneading. Knead until the dough is soft and no longer sticky.
- Form into a ball. Place the ball in a bowl and cover with a damp towel. Let it rest for at least 30 minutes as you make the filling.
Making The Pea & Potato Filing
- In a medium pot, add onions and Pure Mountain Chili infused canola oil and sauté slightly.
- Add garlic and cook for a bit, be careful that it doesn't burn.
- Add cooked peas, carrots and spices of choice. Stir and let it cook for 3 minutes
- Add cooked potatoes and stir to combine everything. Add the water to make sure it doesn't stick to the pot.
- Finish with chopped dhania
Rolling, Cutting, Filling and Baking the Samosas
- Once dough has rested, transfer unto a floured surface and divide it into 4 equal parts. Form the 4 pieces into small balls then flatten them down.
- Start working on one piece and keep the rest covered in a kitchen towel to prevent drying. Make sure to flour it thoroughly and start rolling into a circle. Set it aside and repeat for the rest of the pieces.
- Take one rolled dough and rub Pure Mountain chili infused canola oil covering every inch, then dust some flour on top
- Place the second piece on top of this oiled piece work in 2 portions. Then repeat, oil and flour the other two circles.
- Again flour your surface thoroughly and take the joined doughs, flour the top then turn and flour the other side
- Roll lightly this new dough stacked together as you keep turning and flouring. Roll out a bit then turn again and repeat until the circle is quite big. Be patient here
- Using a ruler or by eye balling, cut out the edges to make sought of a rectangle/square. It doesn't have to be perfect.
- Use the same ruler or eye balling, cut out equal strips. If using a ruler you'll have 6cm x 26cm strips
- Start separating the strips to have individual thin strips.
Filling
- Pick up one strip, and starting from one end, fold one corner to the center and leaving an overhang on the other side.
- Line up the other side to make a perfect triangle then hold the inner lining to open up a triangle pocket where we'll fill up our vegetarian pea and potato filling before baking.
- Add about a tablespoon of the filling pressing down with your thumb, then start folding the rest of the strip moving from left to right until you're left with about 2 inches of the strip.
- Spread the premade glue unto this last part and finish off with the folding. Seal the ends by pressing them together. Repeat till all the strips are filled and glued.
- Pre-heat oven to 180 degrees and arrange them on a baking sheet. Brush the samosas with some Pure Mountain chili infused canola oil and bake until they turn lightly brown on both sides for about 20 minutes. Serve with Pure Mountain Honey Balsamic dressing.