Here’s a great way to make everybody’s favorite Indian snack a breeze: Samosa Roulade.
The samosa appears a straightforward enough food– it’s potatoes stuffed inside a pastry, how hard can that be? But making a samosa can stump even seasoned cooks because you have to get that pastry cover just right so it is flaky and brittle and complements the filling perfectly. Then there’s all that shaping and stuffing and getting everything just so in that distinctive triangular shape. And it stumps the health conscious because, of course, it’s deep fried (although you can make a great baked version, like this one).
This Samosa Roulade, which is a potato stuffing inside filo pastry, does away with all that technique but gives you the same delicious results. All you do is lay out a few filo pastry sheets, place the samosa filling inside, roll it all up, and bake it. Easy peasy. Even better, you can make this recipe with a minimum of fat: brush on oil between the pastry layer, if you want to, or if you’d rather not, just use an oil spray. That way, your Samosa Roulade is practically fat-free, except for a little oil used for cooking the potatoes.
The recipe is a happy marriage of the traditional and the different. The samosa filling inside is a very traditional one, of potatoes and peas. It is soft and perfect with the flaky filo pastry. And all you need to do to serve it up is to cut the roulade into smaller pieces and whip up a quick dip. Go with a traditional tamarind-date chutney as I did. You won’t miss.
Make these recipes next:
- 12 sheets of filo pastry use whole wheat if you can find this
- 5 russet potatoes boiled and peeled and coarsely mashed
- 1 tsp coconut oil or avocado oil or any vegetable oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 2 tsp coriander powder
- 2 green chilies like jalapeno, minced. Remove the seeds for less heat.
- 1 tsp garam masala
- 1 cup frozen green peas
- Juice of 1/2 lemon
- Salt to taste
- 2 tbsp chopped coriander
- Heat the oil in a saucepan.
- Add the cumin seeds and when they darken slightly, in about a minute, add the turmeric, green chilies, garam masala, and coriander powder.
- Stir quickly for a few seconds, then add the peas and stir. If you did not have time to thaw first, stir-fry until they do and are tender.
- Add the potatoes and lemon juice and salt to taste. Mix well.
- Turn off heat.
- Lay a sheet of filo pastry on a flat surface.
- Brush on or spray oil evenly over the top. Layer on a second sheet. Continue until you've used up six sheets.
- Place half the potato stuffing along the length of the filo pastry in a straight line, a couple of inches from the edge of the pastry.
- Roll tightly, like you would a sushi roll. Pinch the ends together-- you don't have to get a perfect seal. Place seam side down on an oil-sprayed baking sheet. Spray on some more oil on the roll.
- Repeat the process with the remaining pastry sheets and stuffing.
- Bake in a preheated 350-degree F oven for 25 minutes or until the pastry has golden-brown spots.
- Remove from the oven, let it cool until you can handle it, transfer to a chopping board, and with a serrated knife, slice into rounds.
- Serve hot with tamarind date chutney.
Try these samosa recipes from the archives: