Samosas
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 264.9
- Total Fat: 15.2 g
- Cholesterol: 0.0 mg
- Sodium: 522.7 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 2.4 g
- Protein: 4.9 g
View full nutritional breakdown of Samosas calories by ingredient
Introduction
This is the lowest fat version I could figure out, using puff pastry rather than traditional dough that needs to be fried, this is baked instead. SO GOOD!!! This is the lowest fat version I could figure out, using puff pastry rather than traditional dough that needs to be fried, this is baked instead. SO GOOD!!!Number of Servings: 12
Ingredients
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1 box puff pastry (2 sheets)
2 Large Potatoes, cut into small pieces
4 Tbsp Olive Oil
1 medium onion, peeled and diced
1 cup frozen peas
1 Tbsp grated fresh ginger
1 (4 oz) can diced green chilis
3 Tbsp finely chopped cilantro
3 Tbsp water
1 1/2 tsp salt
1 tsp ground coriander
1 tsp garam masala
1 tsp ground cumin
1/4 tsp cayenne
2 Tbsp lemon juice
Directions
Allow the puff pastry to thaw while you cook the stuffing.
Heat the oil in a large frying pan over medium heat. Add the onion and cook for a couple of minutes. Add the potatoes. Cook until nearly soft, then add the peas, ginger, green chili and cilantro. Cook an additional 5 minutes. Add the water and spices, reduce heat to low and cover. Let simmer for 5-10 minutes or untill all the flavors mingle well.
Cut each pastry sheet into 6 rectangles. Roll out one rectangle to about a 4x8 inch size. Add a couple of big scoops of the stuffing, then fold the pastry sheet around it and seal. Poke a couple of holes in the top with a fork to let the steam escape. Place on baking sheet and repeat until all 12 are ready to bake. Bake according to the pastry directions until brown.
Number of Servings: 12
Recipe submitted by SparkPeople user KATLIE.
Heat the oil in a large frying pan over medium heat. Add the onion and cook for a couple of minutes. Add the potatoes. Cook until nearly soft, then add the peas, ginger, green chili and cilantro. Cook an additional 5 minutes. Add the water and spices, reduce heat to low and cover. Let simmer for 5-10 minutes or untill all the flavors mingle well.
Cut each pastry sheet into 6 rectangles. Roll out one rectangle to about a 4x8 inch size. Add a couple of big scoops of the stuffing, then fold the pastry sheet around it and seal. Poke a couple of holes in the top with a fork to let the steam escape. Place on baking sheet and repeat until all 12 are ready to bake. Bake according to the pastry directions until brown.
Number of Servings: 12
Recipe submitted by SparkPeople user KATLIE.
Member Ratings For This Recipe
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MADJIK
