Baked Samosas!

Samosa is a favorite Indian snack. But what keeps me away from it is the deep-fried part. The baked version uses way less fat and the layered effect of the fillo pastry adds to the taste. Now, I spend less time making samosas and they taste even better!

Ingredients: (makes 15 to 20 samosas)

fillo pastry sheets - 15 to 20

potatoes - 2 (boiled and peeled)

peas - 1 cup (boiled)

cumin seeds - 1 tsp

fennel seeds - 1 tsp (optional)

cashewnuts - 1 tbsp (broken)

green chillies - 2 (adjust according to taste)

oil - 1 tsp

butter - 1 to 2 tbsp (melted - for brushing)

salt to taste

Method:

Prepare the potato-peas mixture by frying cumin seeds, fennel seeds, cashewnuts and finely chopped green chillies in a teaspoon of hot oil and then adding the potatoes and peas with salt. Mix well and keep aside.

Brush a sheet of fillo with melted butter. Fold it vertically at the center into a rectangle. Brush with butter. Place 2 tablespoons or potato-peas mixture in one corner and fold into a triangle. Keep folding triangularly through the rest of the sheet. Stick the edges with a little water. Brush the top with melted butter. Repeat for the remaining fillo sheets. Bake in a preheated oven at 400 degrees (Fahrenheit) for 10 minutes. Flip the samosas and bake for another 10 minutes until golden brown. Serve fresh with tomato sauce or tamarind chutney (Oh, I love it with the tamarind chutney)!