Today, I have a quick and easy dish for you, great for using up leftovers and requiring very little effort to make. These are tasty, healthy and the perfect snack or finger food for a party.
Usually with samosas, you have to go through the trouble of making the pastry along with the filling, getting the counters dirty and leaving more dirty dishes in the sink.
Luckily these samosas skip that step and are ready within 20 minutes to put in the oven! All without rolling out a single piece of dough. These use tortillas instead of pastry and are baked rather than fried to cut down on the fat and calories and cutting down on the hassle of deep frying and the clean up afterwards.
The filling is made using leftover curry. I don’t know about you guys, but my family (well mostly my parents and I) are crazy about curries and we usually end up having it once or twice a week. That leaves a lot of leftovers which can lead to boredom, so here’s another use for them.
Feel free to use wholewheat tortillas if you want to up the nutritional value, but I used plain tortillas because that’s what we had and they mimic traditional samosa dough better.
To make these samosas, you’ll need some large flour tortillas, cut up into quarters. Firstly, run one side of each tortilla under some water and then cut them into quarters using a knife or pizza cutter.
Folding these requires using a flour paste made with about 21g plain flour with about 20-25 mls of water or enough water to make a thick paste.
Once you’ve cut them into quarters and made the flour paste, take the pointed end of each tortilla and and fold it up.
Then take one of the corners and fold it over the edge you have just made, applying flour paste along the edge to seal it and form a cone.
Once you have formed a cone, add 1-2 small spoonfuls of curry (make sure the curry isn’t too runny otherwise it will leak out of the samosas when cooking. I used roughly 25-30g of curry per samosa, but you can use more or less depending on the curry you use.
If the curry is too runny, either heat it until it has reduced and thickened, or add a few tablespoons of flour or cornstarch (roughly 7g per tablespoon of flour and 8g per tablespoon of cornstarch). I prefer cornstarch as it has about twice the thickening power of flour and I always have some in the house.
After adding the filling, apply flour paste to the side still open and fold over, wrapping it around the samosa if needed, to form a small filled triangle. I like to put some flour paste underneath the edges of the cone and press down to seal the gaps because otherwise you can get small holes in the corners where the filling can leak out.
Once you have folded them up, transfer them to a greased baking tray and brush 15 of oil or butter (1-2 tbsp) on one side and bake at 180°C for 6-8 minutes. (I baked mine in the middle of the oven, so mine took a little longer to do) or until they are golden brown and crispy. Apply the same amount of oil to the other size and bake for another 6-8 minutes0or until crispy.
I baked mine for 6 minutes per side and they were lovely, but I prefer my samosas crispier and baking them for slightly longer makes them crispier without deep frying them. The filling leaked out of mine slightly when baking, so make sure you seal the edges tightly!
The curry filling can vary and you can use whatever you want. I used leftover chicken jalfrezi that my dad made, but these would work equally well with any other curry. You could even try these with a Thai or Japanese curry and that would work just as well.
Once made, either eat hot or save for later. These are nice cold as well, but they taste way better when hot. Either reheat them in the microwave (they may get soggy) or in the oven for 4-5 minutes until piping hot in the centre.
These can also be frozen and reheated like you would do with frozen samosas.
Baked Curry Tortilla Samosas
Adapted from: Food and Flavours by Shilpi
Prep time: 15-20 minutes
Cook time: 12 minutes
Total time: 32 minutes
Yield: 16 samosas
Calories per serving: 65 calories (for the shell alone, not including the curry)
Large flour tortillas
Curry of choice (can substitute with another filling if you desire)
Olive oil/ Melted butter
- 21g flour mixed with 25ml water
- Preheat the oven to 180°C/160°C fan assisted and cover a baking tray with foil and grease lightly.
- Make the flour paste in a small cup by mixing together the flour and water.
- Run one side of each tortilla under water quickly before cutting them into quarters. Using a pizza cutter makes it easier to get them even.
- Take one of the tortilla quarter pieces and fold the pointed end upwards towards the top of the piece. Then take one of the other corners and fold over the flat edge you have just made, applying flour paste to the edge to stick them together.
- Then take roughly 20-30g of filling and place it inside the cone you have just made.
- Apply flour paste to the entire flap that you have not folded down and then fold over, making sure to seal any small holes around the edges, otherwise the curry may leak out if too runny.
- Repeat for the other 15 samosas and place on the baking tray when done.
- Brush the samosas with half of the oil and place in the oven to bake for 6-8 minutes or until golden brown on the outside and crispy.
- Take out of the oven and turn the samosas over, and brush the other sides with the remaining oil.
- Rebake for another 6-8 minutes or until golden brown and crispy.
- Allow to cool for 5 minutes before serving.
- Leftovers can be stored in the fridge for up to 4-5 days. These can also be frozen and rebaked as needed
The nutritional information for these will vary depending on the curry you used and the amount of oil you add.
For each samosa shell without the filling and using 30ml of olive oil to brush, these are 65 calories for the shell.
Calories: 65 calories
Saturated fat: 0.6g
For the filling I used (chicken Jalfrezi made with chickpeas, kidney beans and jarred sauce) and it came to 88 calories per samosa.
Don’t allow yourself to be limited by Indian curry here. Feel free to use any kind of curry.
These don’t even have to be filled with curry, you can fill them with any filling, like spinach and cream cheese or mozzarella and tomato paste/ pizza sauce and these can become whatever you like.
I might try a cream cheese and spinach one or something with brie and then post my results 🙂