Baked Whole Wheat Sweet Potato Samosas with Peach and Red Onion Chutney

SO MANY TASTY THINGS STUFFED INTO THESE CHUBBY SAMOSAS! 

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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.

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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. IMG_3844
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SO chunky they’re bursting at the seams!

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Sweet Potato Samosas with Peach Red Onion Chutney
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Huge, crusty, whole wheat samosa shells are stuffed with mashed sweet potatoes, peas, and collard greens. Dip these scrumptious pockets into sweet peach and red onion chutney simmered with dates and currants for a new type of samosa experience.
Servings Prep Time
8 samosas 30 minutes
Cook Time
30 minutes
Servings Prep Time
8 samosas 30 minutes
Cook Time
30 minutes
Sweet Potato Samosas with Peach Red Onion Chutney
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Huge, crusty, whole wheat samosa shells are stuffed with mashed sweet potatoes, peas, and collard greens. Dip these scrumptious pockets into sweet peach and red onion chutney simmered with dates and currants for a new type of samosa experience.
Servings Prep Time
8 samosas 30 minutes
Cook Time
30 minutes
Servings Prep Time
8 samosas 30 minutes
Cook Time
30 minutes
Ingredients
Whole Wheat Dough
Peach and Red Onion Chutney
Servings: samosas
Instructions
Make the Whole Wheat Dough
  1. In a large bowl, mix the flours together, and add salt to taste. Add the oil and mix with your hands until it's well incorporated. Then add enough warm water until it comes together into a dough. Knead for a bit, and then cover the dough with a dam cloth, and let it rest for 20 minutes while you make the filling.
Make the Filling
  1. Peel the sweet potatoes and dice them. In a medium pot of cold, salted water, add the potatoes and bring to a boil. Cook until tender, about 12 minutes. Drain and set aside in a large bowl while you make the rest of the filling.
  2. In a large skillet over medium heat, saute 1/2 the red onion, with 1-2 tbsp olive oil, about 3 minutes. Add the garlic and ginger and cook for another minute. Add the cumin, garam masala, and chili flakes and cook until the fragrant, about 2 minutes.
  3. Add the peas, thawed collards, lemon juice, and chopped cilantro, and salt to taste. Stir to combine. Transfer the mixture to the large bowl of boiled, mashed sweet potatoes, and combine. Set aside.
Roll the Dough
  1. Preheat the oven to 425 degrees and line a sheet pan with parchment.
  2. Remove the damp cloth off the dough, and knead it more until it bounces back when you press on it. Separate the dough into four equal pieces and shape the pieces into discs. Then roll the discs out with a rolling pin.
  3. Cut the discs down the center. Then fold both edges of the cut piece up to meet in the center so they form a cone. Seal the edges by brushing on water with your fingertips, and pressing the ends together. Fill the cones with filling, and then seal the tops.
  4. Oil the sheet pan, and add the stuffed samosas. Drizzle with more oil, and bake in the oven for 12-14 minutes or until the outside is crunchy and brown.
Peach and Red Onion Chutney
  1. In a small sauce pan over medium heat, saute the other half of the diced red onion in 1-2 tbsp of olive oil, about 3 minutes. Add the chopped dates, chopped peaches, light brown sugar, vinegar, spicy mustard, currants and 1/4 cup of water. Bring to a boil, and then reduce the heat to a simmer and cook until the fruit break up, about 20 minutes.
  2. Remove the samosas from the oven to cool, and serve with the Peach and red onion chutney!
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