I am so excited to introduce Sanjana this week as a guest blogger. A few months ago I came across her incredible blog, KO Rasoi , and immediately fell in love with it. Her yummy recipes, gorgeous photos and witty, friendly writing voice has made it an absolute favorite of mine. With finals, work and holiday travel, it would have been impossible for me to post this week, so I'm very grateful that she could share one of her nutritious and delicious recipes with all of you. Please enjoy and have a safe and happy New Year!
I fell in love with Stacy’s light, simple and nutritious recipes the first time I set my hungry eyes on Nutrition as Nature Intended. I have been avidly reading this blog for a good few months now and it is going to be so difficult to follow the high standard of recipes she posts. I would just like to thank Stacy for this wonderful opportunity and I hope to do justice to this fantastic blog by sharing one of my own nutritious recipes created for today, just for you!
Samosa Secrets and Deep Fried Dreams
Ever get those naughty samosa cravings? I for one can (shamefully) admit that I get them more often than I should. It’s unfortunate that the only thing that’s stopping me from indulging in them every other week is the sad fact that they’re deep fried. I’ve always felt that baked samosas are never as good as the fried kind. Obviously, deep fried anything is usually good and I always want what I can’t have. With this recipe, baking the samosas in filo/spring roll pastry works better than making heavy, porous dough from scratch because it absorbs less oil. And of course, it’s the express way to getting your hands on some light, nutritious, protein-packed samosas! I, a critic of the baked samosa can promise you that with this recipe you will never miss the much-loved calorie-laden, deep fried samosas. Well, maybe you will a little…
Print Recipe Sprouted Pulse Baked Samosas
Makes around 15 samosas
To Sprout the Pulses
¼ cup dry, whole mung beans
¼ cup Turkish gram/moth beans
Note: You can use any dry pulses you like here (E.G. puy lentils, adzuki beans, soya beans etc).
You need to soak these in cold water overnight then drain them. Line a colander with kitchen paper then transfer the pulses into it. Cover with another sheet of kitchen paper moistened with water. Check the paper every so often and if it has dried out, moisten it again. They should begin to sprout after 24 hours. I left mine for two days but you can really leave them as long as your want (ideally 3 days). Any longer and you may end up with a beanstalk as tall as Jack’s. Uhh okay, maybe not that tall.
Wash and drain the sprouted pulses thoroughly then set aside.
Ingredients for the Filling
1 tbsp sunflower oil
1 tsp whole cumin seeds
¼ tsp asafoetida (optional)
1 large onion, chopped finely
5 green chillies, minced (more or less according to how hot you like it)
1 tbsp ginger, minced
½ tsp turmeric powder
¼ cup reconstituted soya mince
1 tsp coriander powder
½ cup fresh coriander, chopped
¼ tsp cinnamon powder
½ lemon, juice and zest
Salt to taste
Sugar to taste
To Wrap the Samosas
1 packet spring roll pastry/filo pastry (these usually come frozen and contain around 20-30 sheets)
2-3 tbsp plain flour mixed with water to a glue-like paste
Heat the oil in a large, non-stick pan and add the cumin seeds and asafoetida if you are using any. Immediately add the chopped onion, chillies, ginger and turmeric powder. Cook for around five minutes on a medium heat, stirring often.
Add the sprouted pulses and cook them until they are tender (but not squished!)
Add in the rehydrated soya mince and the rest of the ingredients, stir and remove from the heat.
When the filling mixture has cooled, wrap the samosas using the gluey flour and water paste you made to seal the edges. See the nifty little How To below. (If you can’t do this then have fun and create your own way of folding! Spring rolls are great too!)
Brush with a little sunflower oil (paying attention to the corners as they are prone to scorching in the oven). Bake on a non-stick baking tray at 180 degrees Centigrade (350 F) until golden.