EASY potato-peasy pareve-or-meat-or-vegan oven-baked samosas for Sukkos
When you’re overwhelmed with yamim tovim and absolutely desperate for flavour and CRUNCH, there’s absolutely nothing like samosas! I’m making these as part of an India-themed sukkah meal, which I hope to post the entire menu for at some point over the next little while, but you could absolutely serve these delicious crunchy bites all on their own, and fill them up with whatever savoury filling you happen to enjoy.
I happen to think Indian flavours go particularly well in the sukkah – whether your sukkah nights are chilly, like ours were in Toronto, or a little on the warm side, as they definitely are here. If your meal is pareve, there’s lots of opportunity for delicious milk-based Indian sweets for dessert – otherwise, whatever you normally serve is just fine.
One reason I love these samosas is that you bake them in the oven, making them slightly healthier than a deep-fried treat, while these wrappers stay super-crispy no matter how you cook them. It’s the satisfying texture of deep-fried, without all the oil.
The filling for these savoury could-be-vegan samosas is actually too easy for a recipe, but here goes:
- 2 potatoes, peeled, cubed, and boiled until almost soft, then drained
- 1 small onion, diced fine
- 1 cup frozen peas and carrots
- 1 clove garlic, crushed
- 1-2 Tbsp. canola oil
- 2-4 Tbsp. water
- 1 egg (or non-egg-based “sealant” / paste)*
- Seasonings: cumin, salt, pepper, curry powder, mustard seed, coriander, turmeric – whatever you enjoy, without making the filling overwhelmingly spicy
- 1 package “Alei Sigar” (cigar wraps), or lumpia wrappers (usually sold frozen) – thawed (NOT puff-pastry wraps!)
* There’s no reason you can’t make these 100% vegan. Just replace the egg wash with corn starch / flour paste (a tiny bit of corn starch / flour plus water, boiled together just until translucent, thick, and paste-like) few or your favourite “sealant.” It really doesn’t matter as long as whatever you use is sticky enough to hold the wraps closed while they bake. If you have good suggestions
- Add oil to large skillet. When hot, add onion and cook gently on low until softened.
- Add frozen vegetables and cook another 4-5 minutes.
- Add potatoes and cook another 4-5 minutes.
- Add garlic & seasonings, stir thoroughly so all vegetables are coated.
- Add water, stir well to distribute seasonings, and cook until water is mostly gone. Remove from heat.
- Wrap filling in thawed wraps as shown below, laying prepared samosas seam-side down on parchment paper.
- Spray top side of samosas and bake 10 minutes at 210°C (400°F).
- With tongs, flip samosas on pan in oven and spray top side. Bake another 10 minutes.
- Remove from oven and allow to cool slightly.
- Serve hot with your favourite chutney* or plum sauce.
The filling should look something like this:
Here’s a quick gif (maybe too quick!) of how I fold them:
I also found terrific folding directions at this site.
Bonus: Homemade Mango Chutney
- Peel and cube one ripe mango
- Add ginger, garlic, salt, pepper, and a little sugar – to taste.
- Cook down until very soft. (20-40 minutes)
- Optional: Add a tiny bit of sriracha sauce near the end of cooking.
- Optional: Stir 2 Tbsp corn starch well into 1/8 c. water. Pour into boiling chutney and stir well. Cook until corn starch is dissolved and chutney is shiny and translucent, then remove from heat.