Healthy(ish) cooking on a Budget(ish)

Easy Baked Veggie Samosas

Easy Baked Samosas

Samosas are an Indian fried (or baked) dish with a savory filling, great as a snack, appetizer, or even a main meal. They are one of my favorite items to grab at my local Whole Foods hot bar because they are delicious and filling. But they are also easy to make at home! Pair the samosas with your favorite chutney (a sweet or savory, but usually spicy condiment from India made with a variety of fruits or vegetables). You can usually find a few chutneys in your “international” food section.

I got my spicy lavender peach chutney at Pelindaba Lavender on Bainbridge Island, a cute little lavender store that’s worth a visit if you are ever in the area. Or you can order online!

 

 

Print Recipe
Easy Baked Veggie Samosas
Easy Baked Samosas
Course Side
Cuisine Indian
Prep Time 20 Minutes
Cook Time 20 Minutes
Servings
Samosas
Ingredients
Course Side
Cuisine Indian
Prep Time 20 Minutes
Cook Time 20 Minutes
Servings
Samosas
Ingredients
Easy Baked Samosas
Instructions
  1. In a medium saucepan, boil the chopped potatoes and carrots until soft.
  2. While potatoes are cooking, saute the chopped onions until fragrant.
  3. In a large bowl, mix the cooked potatoes, carrots, onions, peas, turmeric, chili powder, and garlic.
  4. Take a spoonful of the mixture and wrap it up into a triangle in the egg roll wrappers as wrapped below:
  5. Place each triangle samosa on a lightly oiled cookie sheet and brush the top of each triangle with a light coating of oil.
  6. Cook for 15 minutes at 375̊, flip each triangle and cook for another 5-10 minutes, until golden brown and crisp.
  7. Serve samosas warm with chutney!
Recipe Notes

Easy Baked Samosas are vegan and vegetarian, gluten and dairy free, Paleo and Whole30 friendly.

Nutrition facts per samosa: 81 calories, 1.8g of fat, 0.3g of saturated fat, 1mg of cholesterol, 97mg of sodium, 109mg of potassium, 13.7g of carb, 1.3g of fiber, 0.9g of sugar, 2.4g of protein. 36% of Vitamin A, 7% of Vitamin C, 1% of Calcium, 5% of Iron.



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