Baked Vegetable Samosas

Why it works for Iftar

• Can be assembled earlier in the day and baked close to Iftar.
• Baking lets you cook a full tray at once.
• The filling is familiar, inexpensive and easy to adjust.

Ingredients

• 350 g potatoespeeled and diced
• 100 g frozen peas
• 1 small onionfinely chopped
• 1 tbsp oilplus 1 tbsp for brushing
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1/2 tsp salt
• 12 samosa wrappers

Method

1. 1Cook the potatoes12 min

   Boil diced potatoes until just tender, then drain thoroughly.

2. 2Make the filling8 min

   Cook onion in oil for 4 minutes, add cumin and coriander, then stir in peas and potatoes. Finish with garam masala and salt.

3. 3Cool and fold10 min

   Let the filling cool, then place a spoonful on each wrapper and fold into triangles, sealing the final edge with water.

4. 4Bake25 min

   Brush lightly with oil and bake at 200°C / 400°F for 20 to 25 minutes, turning once, until crisp and golden.

5. 5Rest5 min

   Leave for 5 minutes before serving; the filling is very hot.

Storing and reheating

Unbaked samosas can be refrigerated for 1 day. Baked samosas keep 2 days refrigerated and re-crisp in a hot oven.

Substitutions

• Add finely chopped cooked chicken instead of half the potato.
• Use spring-roll wrappers cut into strips if samosa pastry is unavailable.

Cooking times assume a standard domestic hob and oven and will vary with your equipment. No nutritional figures are given: calculating them reliably needs the exact brand and weight of every ingredient, and an invented number would be worse than none. If you are managing a health condition, follow your doctor’s dietary advice.