Mains Sides and Snacks

Vegan Baked Samosa with Leftover Curry

This vegan baked samosa is healthy, less oily and very yummy. It made me feel good when I successfully turn the leftover curry into something completely different. My son enjoyed it a lot ☺

Vegan Baked Samosa with Leftover Curry

Looking at the leftover curry from the previous night, I was thinking about making samosas.  A couple of years ago I made samosas from scratch and it took ages until we were finally able to eat them that did not encourage me to try it again. But with the leftover curry it could take less time, use the curry as a filling! I thought.

My leftover curry looked a bit wetter than I wanted for the filling so I added a two cooked potatoes to make it more solid. When I baked them I grease the baking tray with 2 table spoons of sunflower oil  for the samosas to be cooked crispier. I did not use any oil last time and baked them on a baking sheet in the oven. They were nice but less crispier and tasted a bit like a pasty. I recommend to bake the samosas on a greased baking tray but If you don’t mind about the crispiness and don’t want to used oil then you can use a baking sheet.

Vegan Baked Samosa with Leftover Curry

This vegan baked samosa cab be served with ketchup or chutney but they are really nice on their own as well ☺

Vegan Baked Samosa with Leftover Curry

Prep Time 30 mins
Cook Time 30 mins
Cuisine Indian
Servings 14 samosas

Ingredients
  

samosa pastry

  • 180 g plain flour
  • 60 g wholemeal flour if you don't have wholemeal flour use just plain flour 240 g altogether.
  • 1/4 tsp salt
  • 3 tbs sunflower oil
  • 150 ml water

filling

  • 1 cereal bowl leftover curry I used a bowl of leftover curry and brown rice mix together
  • 2 medium potatoes This helps to make the filling less wet. Please see the recipe note below.

Instructions
 

Making dough for the pastry

  • Mix the flour, salt, oil in a mixing bowl using your fingers until the mixture looks like crumbs.
  • Add the water little bit at a time while mixing with your hand until the dough comes together. The dough should be soft but not sticky. Brush some oil around the ball of the dough and leave it to rest in a bowl with a cover for about 20 minutes.

Preparing the filling

  • Cut the potatoes into small chunks and put them on a microwave safe plate. With a cover on, microwave it for about 4 minutes. If the potatoes are not soft enough put back in the microwave for 1 or 2 minutes longer.
  • Mash the potato with a folk (do not mash completely, leave some texture!)
  • If your leftover curry has big chunks of vegetables, mash it just little bit with a folk (do not mash completely, leave some texture!)
  • Mix the leftover curry and the potato together until well combined.

Final part

  • Preheat the oven to 180°C (gas mark 7)
  • Spread a little bit of flour on the table top to work with the dough. Make a cylinder shape (about 20 cm) and divide the dough into 7 with a knife. Roll each one in your hand to make a nice smooth ball.
  • Roll out one of the balls with a rolling in to make a circular shape (between 20 and 25 cm). Make sure it's thin so that it comes out crispier when it's baked. Cut the circle into half with a knife so you have two semicircles.
  • Pick up one of the semicircles and make a cone shape but bringing 2 of the edge together and stick them with a bit of water. Put about 2 table spoons of the filling in the cone and closed the opening.
    vegan samosa instruction
  • Place the samosas on a well greased oven tray (I greased with 2 table spoons of oil) and baked for 20 minutes or longer to make them crispier. Do not forget to turn over halfway through.
  • Serve with ketchup or chutney. It's nice without any sauce as well ☺

Notes

  1. You can make fresh samosa filling as well if you have no leftover curry but want to make samosas.
  2. If your leftover curry is not very wet and you already have enough amount for making the samosas then you can omit adding the potatoes. Just make sure the filling is not wet or loose otherwise it would be difficult to handle when you put it inside the pastry and it may not be cooked properly.

 

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