“There are years that ask questions and years that answer” – Zora Neale Hurston.
It’s not December yet, but I’m already looking back at 2105 as the year that has made me question and challenge myself beyond what I’d expected. I set out to start my own channel on YouTube, travelled to Brussels to learn and teach baking and came back to India to kick-off my very first baking class. And now I’m really excited to tell you guys that my blog, my little haven on the internet is nominated for the Indian Food Bloggers Awards ’15 in 2 categories – Best Baking Blog and Best Recipe Blog. No matter what I do, it’s this space _andYOU _guys that keep me going. It’s here that I can be myself and uninhibitedly share my mad experiments in the kitchen that keep me sane! It would mean the world to me if you could just head over here and click on ‘Vote ’ and vote for www.tarikasingh.com in these categories!
And now to make our Diwali baking a tad bit easier, I’m going to let you in on an easier way to make, umm, I mean bake, samosas with ease for the festive season. The traditional samosa ‘patti’, outer crust or wrap, is replaced with filo pastry. Filo is what you would traditionally use to make baklava, where layers of it are baked with a filling of nuts and then doused with sweet syrup. Here, we’ll use this layering technique, and plenty of melted butter to replace the traditional samosa pastry. This layering is what will give us a crisp samosa on the outside, filled with a potato-pea filling. Would these baked samosas be healthier than their deep-fried counterparts? I wouldn’t count on that because there’s plenty of melted butter involved. But these are definitely the sort of easy, stress-free samosas you’d want to make when you’re entertaining.
Every good samosa starts with an epic filling. You’ll need to boil the potatoes, peel them and then chop them up.
I always add peas to the samosa filling we make at home, it just seems incomplete without it, doesn’t it? Set it aside to cool while we work on the filo pastry.
You’ll need plenty of melted butter for this version of samosas, but make sure it’s unsalted. Or else, you’ll find that the samosas might end up tasting a bit too salty. Brush the sheet of filo generously with melted butter.
Fold it into thirds, and then dollop a tablespoon of the filling in one corner.
And then you fold into a triangle…
… now the other end.
If you find the filo pastry tearing a bit, don’t worry about it. It’s totally normal, just continue because it’s all going to get folded in.
Soon, you’ll find that you’re following a pattern…
Till you reach the end…
Seal the last bit, and brush the ‘samosa’ with melted butter.
I used the KitchenAid Non Stick Cookie Sheet to bake these samosas. I don’t have to bother with lining it with parchment paper or silpat.
Just about 20 minutes in the oven, flip them half-way through, and that’s it! Your kitchen will be filled with the heavenly smell of butter as these bake. The samosas will turn out crisp and flaky because of the layers of wrapping in the filo pastry… your patience will be tested as you wait for these to cool before you can take a bite. Have you already calculated all the time you would save by making, ummm, I mean baking samosas this way? Happy Baking, this Diwali!