Indian food can be unhealthy if you are frying the side dishes and starters, but it can also be very healthy. These samosas are a great starter if you are having a curry and they are oven-baked, which makes them healthy too. I like my food spicy, but if you don’t you can use less chili or leave it out all together. There is enough flavour from the other spices and herbs that it wouldn’t be missed either.
Serves 4 (Makes 8 samosas)
- 150g whole wheat plain flour
- 1 tsp olive oil
- 6 tbsp water
- Half a large potato, peeled and chopped into chunks
- 1 carrot, peeled and chopped into chunks
- 4 tbsp peas
- Half an onion, finely chopped
- 1 green chilli, diced
- Half a tsp of cumin seeds
- Half a tsp ground coriander
- Half a tsp turmeric
- Half a tsp garam masala
- 2 tbsp fresh coriander, chopped
- 6 tbsp Greek yogurt
- 2 tbsp chopped mint
- Juice of half a lemon
Mix ingredients together and chill until ready to serve.
1) Put the potato and carrot in a pan of boiling water and cook for 5 minutes. Remove the carrots with a slotted spoon (they should have risen to the top, making them easy to get out and leaving the potatoes in there). Cook the potatoes for a further 20 minutes.
2) Start off by making the pastry. Place the flour and oil in a bowl. Add the water and mix under a a dough forms.
3) Knead the dough for 5 minutes and then separate into 4 balls. Place on a floured surface and roll them out into circles until they are about 4mm thick. Set aside.
4) Heat a little spray oil in a pan and cook the cumin seeds for 1 minute.
5) Add the chilli and onion and cook for 5 minutes, until softened.
5) Stir in the garam masala, ground coriander, carrots and peas and cook for 2 minutes.
6) Drain the potatoes and mash and then stir them into the rest of the mixture with the fresh coriander. Cook for 2 minutes.
7) Take your circles and cut them in half.
8) Fill a small bowl with water and dip your finger in it and run it along the cut edge of the pastry. Fold it over so the cut edges touch and pinch down to create a seal. The curved edge will not be sealed, and when you pick it up, you should have a cone. Do this with each of the semi-circles, to form 8 cones. Fill each one with 1 tbsp of the vegetable mixture.
9) Close the open seal the same way you did with the cut edge. Pinch it together until closed.
10) Bake at 190C/360F/Gas 4 for 30 minutes and serve with the yogurt dip.