Baked Samosas with Peach Chutney
- Prep Time 0:20
- Cook Time 0:12
- Estimated Cost $12.25
- 34 Comments
Let me set the scene for you: around 6 PM I was driving home from work. I was exhausted, cranky and starving. I was craving samosas and seriously considered stopping in at my neighborhood Pakistani restaurant, but honestly, I was in no condition to wait in a line.
As I tried to mentally picture the contents of my fridge, I realized that I had most of the makings of samosas already. I figured I’d swap in sweet potatoes for the traditional white potatoes and egg roll wrappers for the usual pastry and bake them instead of deep-frying.
Bottom line: half-an-hour later, I was a different girl.
- 10 large egg roll wrappers $1.50 for 30
- 1 sweet potato, diced $0.50
- 2 cups spinach leaves, cleaned and dried $1
- 2 cloves garlic, minced Pantry
- 1/2 white onion, diced $0.50
- 1/2 cup frozen green peas $1.50 for 10 oz.
- 3 oz. tofu, cubed $1.50 for 10 oz.
- 1 tsp. curry powder $1.50 for 1 oz.
- salt and pepper to taste Pantry
- 1/2 white peach, pit removed, flesh coarsely chopped $0.75
- 1 small bunch cilantro $1
- 3 tbsp sweet chili sauce $2 for 10 oz.
- 1 small piece ginger, peeled and minced $0.50
- 2 tsp olive oil plus more for pan and brushing Pantry
Recipe Serves 4
- Preheat oven to 425 degrees F. Lightly grease a baking sheet and set aside.
- Heat the 2 tsp olive oil in a large frying pan over medium-high heat. Add onion and garlic and cook for 1-2 minutes, until fragrant. Add sweet potato, tofu, spinach, green peas, curry powder and salt and pepper, stirring to ensure spices coat the vegetables and tofu completely. Cook for 6-8 minutes or until sweet potatoes start to soften. Remove from heat and transfer to bowl.
- To assemble samosas, set an egg roll wrapper on a clean, dry surface. Wet the edges using a spoon or pastry brush and then put about 3 tablespoons of filling in the center of the wrapper. Gather the corners of the wrapper and press together. There isn't much art to this part--just seal them and let them fall where they will. Repeat until all wrappers and filling are used up. Transfer samosas to baking sheet.
- Brush samosas lightly with olive oil, coating the wrappers evenly. Bake for 10-12 minutes or until samosas are golden brown.
- While samosas bake, make the chutney: combine peach, cilantro, ginger and chili sauce in a food processor until chunky but incorporated.
- Serve the samosas hot with the sauce alongside for dipping.