Vegetable Non-Fried Samosas

Recipes for Baking Samosas

We have been debating for a while, Jacob and I, the idea of opening the blog to cooking at large. Jacob was in favour of it since about two months after we started the blog and I needed to be convinced.

The thing is we started this blog with the concept of sharing baking recipes and ideas with other foodies out there. But on top of baking, I am pretty passionate about food in general and love to entertain, cook, and share a good meal. So overall, it didn’t seem like a bad idea and I finally caved in.

Six months after posting our first recipe (which was Jacob’s cinnamon buns), I have to admit there is something very exciting about the idea of sharing our favourite cooking recipes with our followers. After all, Sugar Coated is a name that could fit just as well as a general blog about food than one dedicated to baking, don’t you think?

I got convinced in the long run, as you can see today. I hope you will like this addition to the blog and that you will be thrilled by our suggestions.

As a first non-baking post, I thought I would share this recipe for vegetable, non-fried samosas, which is one of my favourites. It makes a great starter for a dinner party as well as a yummy side to an Indian-themed meal. It is a recipe I got from a book called Cuisiner comme en Inde, a gift from my father many years ago.

So here it is and I hope you will like the blog even more with this new side!

Recipes for Baking Samosas

You will need:
1/3 teaspoon of black mustard seeds
1 teaspoon of cumin seeds
1 teaspoon of fennel seeds
1 onion, minced
2 green peppers, minced
2 teaspoons of mashed ginger
½ teaspoon of turmeric
1 teaspoon of grounded cumin
1 teaspoon of grounded coriander
½ teaspoon of chili powder
350 g of cooked potatoes, peeled, sliced and diced
150 g of peas
1 teaspoon of salt
2 tablespoons of fresh coriander leaves
12 sheets of phylo-pastry
Melted butter

Step 1: In a frying pan add olive oil. Cook the onion with the black mustard, cumin and fennel seeds. Then add the green peppers and ginger. Cook for about 4 to 5 minutes, until the onion is tender.

Step 2: Add the spices, potatoes, peas, salt and blend everything together (but you don’t want to mash the potatoes so be careful).

Step 3: Add fresh cilantro and transfer into a bowl to let the mixture cool completely.

Step 4: Take a sheet of phylo-pastry. Brush some butter on it and fold in half (along the short side). Brush with butter again and fold in half (again along the short side). Put some filling in a corner of the pastry sheet and fold it in order to make a triangle. Keep folding from the right to the left corner. Repeat with each sheet of phylo-pastry sheet.

Step 5: Bake at 350F for about 20 minutes, until golden brown. Remove from pan and they are ready to enjoy.

Recipes for Baking Samosas

2 thoughts

  1. Gosh I am in love with this recipe. I am the biggest samosa fan ever and never thought about baking them!

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