You cannot think of Indian street food without immediately thinking about Samosas. These savoury pastries are almost our version of hand pies. But they are traditionally deep-fried and the pastry is made with shortening and flour. My version of Mini ‘baked’ Onion Samosas are considerably low-fat, serves just two and is BAKED!
Back in India, there is a tiny Samosa stall right near my bus stop and every single day, when I come home from work, fresh batches of samosas would be frying in a huge vat of oil. There was always a bunch of customers at the store front (understandably) as the intense aroma of these delicious pastry parcels would assault anyone who walked by, forcing you to detour into the store for a bite.
Most days I’d resist the temptation, but then there were days when I’d probably had a skimpy meal; 8 p.m. and my stomach would be justifiably growling for sustenance. On those days, I took the shameless detour into the store and picked up a few samosas to take home. Granted, my place was a meager 5 minute walk from the store, and I wasn’t going to starve to death in that time, but I could never walk away without these samosas.
What made these Samosas special?
You see, these were unlike regular samosas – those bulky triangles filled with spiced potatoes and peas, crisp on the edges and soft everywhere else. These were mini samosas, hardly the size of your little finger, crisp with a delectable onion filling. Crunchy, sweet, soft, spicy, slightly greasy – it was so many things at once!
My version is healthier!
The only reason I consider this a guilty indulgence was the part where it was deep fried. Take that part out, and it is quite good. So, that’s exactly what I did.
I replaced the samosa pastry with regular spring roll pastry, which makes for crisp layers over the filling. And you can bake this without oil too! Perfect for a quick evening indulgence without the inconvenience of making a lot!
To shape these, you cut the (store bought) square spring roll pastry into three equal pieces. Place a little filling on one end and fold by bringing one edge to the other side. Repeat until you reach the bottom and there’s just one more fold left. Moisten the final edge with water and seal closed.
Repeat until all the pieces are filled and shaped. All that’s left to do, is bake and eat!
You can also make a large batch and freeze it for later, much like these awesome spring rolls! But since these can be made fresh so quickly, I don’t see a reason for a large batch, unless it was for entertaining guests!
When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram (@loveisinmytummy) or Twitter (@loveisinmytummy). I’d love to see what you cook from here and will share it with pride on my social media feeds.