If you thought that samosas had to be spicy and dripping in oil, think again! These yummy sweet potato samosas are baked in the oven and are not ‘spicy hot’ at all! They make a wonderful finger food for older babies who are biting and chewing comfortably and they are very versatile, equally delicious served hot or cold! They also freeze well, so you can make a big batch and save some for another day.
To make Baked Sweet Potato and Carrot Samosas you will need…
For the dough…
4 oz (1 cup) whole wheat pastry flour
6 oz (1 1/2 cups) white flour (unbleached)
good pinch salt
8 fl oz (1 cup) natural yogurt
For the filling…
1 medium sweet potato
1 medium carrot
1 medium white potato
8 oz (1 cup) thawed frozen peas or cooked fresh peas
1 tbsp olive oil
2 cloves garlic, crushed
1 medium onion, chopped well
good pinch ground ginger
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
In a bowl, combine the whole wheat flour, white flour and salt.
Add the yogurt and mix well until a smooth dough forms.
Cover with a clean tea towel and chill for half an hour.
Whilst the dough is chilling, peel the sweet potato, white potato and carrot and cut into small dice.
Steam until fork tender.
Meanwhile, saute the onion and garlic in olive oil until tender.
Add the spices and cook for two minutes, stirring continuously.
In a bowl, combine the cooked potatoes and carrots with the cooked onion and garlic, then stir in the peas.
Heat the oven to 400 deg F (200 deg C).
Take the dough from the fridge and pull it into 20 roughly equal pieces. Squash each piece into a small circle on a lightly floured surface, then roll out until 3-4 inches across.
Place a heaped tablespoon of the veggie mixture in the middle of the circle then wet your finger and run it around the edge of the circle – this will help the dough stick together.
Fold the edges of the circle together and press firmly, then seal them by pressing with a fork or pinching the dough together between thumb and forefinger.
Place on a greased baking sheet and drizzle with a little olive oil.
Bake for 10 minutes, then turn the samosas over and cook for another 10 minutes, until golden brown.