SO MANY TASTY THINGS STUFFED INTO THESE CHUBBY SAMOSAS!
Samosas are my reason for going out for Indian food. Period. That or the naan. Both of these amazing dishes have me wrapped around their fingers. Except I sometimes feel guilty after eating a samosa (or four–because I never stop at one). I tell myself it’s because they’re fried, but we all know it’s a matter of portion control. Still, my mind likes to believe these little lies and so I indulge it. Fortunately, while fumbling around in the kitchen trying to recreate them, I’ve discovered that they can easily be baked and taste just as delicious. I baked them, after I stuffed them with boiled sweet potatoes, peas, and collard greens. I like to think these are more like African samosas. Not necessarily authentic Indian samosas, but a fusion of flavors and techniques I’ve picked up and threw together to calm some cravings. For me the most important thing is that they’re delicious, and these certainly are. I love switching regular potatoes for sweet potatoes and spinach for collards. It’s just a shoutout to my roots, and I always have them in the house. Usually I keep collards frozen and add them to omelettes or into veggie burgers–literally whenever something calls for cooked spinach and I don’t have it–BAM! -Collards.
I hope you don’t get discouraged by the long list of ingredients in these, because…
I encourage creative substitutions. And don’t be scared of the fact you’re making a dough–it’s an insanely easy dough, second up from making homemade tortillas. I’d label this a good weekend recipe, not because it takes a lot of time, (perhaps some finesse?) but it’s a fun one to make with your person or your kids.
I also don’t want you to be discouraged after you look at some of the uncommon spices listed, because spices are pretty expensive, and unless you’re cooking Indian food often, you might be short on many that go into a classic samosa. I made this recipe with the self-assurance that I was probably like most people. Hence why I ended up with so many fun ingredients. You can honestly make these yummy samosas using a couple of main spices: Garam masala and cumin (and the latter you might already have!) and if you have other spices like turmeric, ground coriander, or special chilies, great! if not, again don’t beat yourself up, you can still enjoy this recipe through the magic of substitution. I chose more accessible ingredients like crushed chili flakes and cilantro, and they turned out very well.
My chutney was also inspired by a pantry/freezer dump. I had a handful of extra dates in there from making so many raw desserts, but not enough for another pie, so it worked out for me to throw them in there. And because I used only half a red onion in the filling of the samosas, I decided to use the other half in the chutney. It’s a super easy chutney. Just saute the red onion, and then throw everything else into the pot, bring it to a boil, and then reduce it to a simmer for 20 or so minutes until the fruit breaks down.