Sweet Potato Baked Samosas
These baked samosas are vegan, oven baked, and made using whole spelt. Filled with sweet potato, warming spices like cumin, and fresh cilantro.
Servings: 16 samosas
Equipment
- Measuring cups and spoons
- mixing bowls
- Cooking pot
Ingredients
Samosa Filling
- 2 cups peeled and cubed Sweet Potato
- ½ teaspoon Coriander Seeds toasted
- ½ tablespoon Cumin Seeds toasted
- ½ cup Green Peas fresh or thawed
- 1 tablespoon Chopped Fresh Cilantro
- 1 teaspoon Fresh Grated Ginger
- ½ teaspoon Chili Flakes
- ¼ teaspoon Cayenne Powder
- ½ teaspoon Turmeric
- ⅛ teaspoon Ground Cardamom
- ½ teaspoon Sea Salt
Samosa Pastry
- ¾ Cup vegan yogurt*
- 1 ½ Cups Spelt Flour
- ¼ teaspoon Sea Salt
- teaspoon More Flour for Rolling
- A little Avocado Oil or Coconut Oil for Brushing
- 1 tablespoon Sesame Seeds for Sprinkling
Instructions
Filling
- Begin by cooking the chopped sweet potato in a saucepan of boiling water for about 5 minutes, or just until the cubes are tender and easily broken by a fork. Drain them and set aside to cool.2 cups peeled and cubed Sweet Potato
- Gently toast the cumin and coriander in a dry frying pan until fragrant, and gently crush with a mortar and pestle. In a mixing bowl combine the green peas, cilantro, fresh ginger, chili, cayenne, turmeric, cardamon, salt, and toasted spices.½ cup Green Peas, 1 tablespoon Chopped Fresh Cilantro, ½ tablespoon Cumin Seeds, 1 teaspoon Fresh Grated Ginger, ½ teaspoon Chili Flakes, ¼ teaspoon Cayenne Powder, ½ teaspoon Turmeric, ½ teaspoon Coriander Seeds, ⅛ teaspoon Ground Cardamom, ½ teaspoon Sea Salt
- Finally add the sweet potato and stir to combine. With the back of a fork, gently crush about half of the sweet potato cubes, making a nice and chunky mix.
Pastry
- Combine the salt and flour in a bowl. Add the yogurt and stir until combined. Place the mixture on a work surface and knead as you would bread, adding flour as needed. How much more flour you add will depend on the yogurt as well as the grain.1 ½ Cups Spelt Flour, ¼ teaspoon Sea Salt, ¾ Cup vegan yogurt*
- Divide the dough in half, then each half into approximately four (so you have eight balls total).
- With a little flour, roll each ball into a circle the size of a saucer (about 15 cm or 6 inch). Cut each circle in half to make 16 half-moons. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.teaspoon More Flour for Rolling
- Bring the left edge of the semi-circle over to the right cut edge. Press the seams together to make a little cone. Fill the cone with about 1 ½ tablespoon of filling, making sure to leave enough dough at the top to seal together. Press the top edges together to seal completely. If you have trouble at any time sealing your dough's edges, dip your finger tip in water and gently moisten one of the seams.
- Place samosas seam-side down on the baking sheet. Lightly brush or dab a little oil to the tops of the samosas and sprinkle with sesame seeds. Bake for 13-15 minutes, or until they begin to turn golden on the bottom.A little Avocado Oil or Coconut Oil for Brushing, 1 tablespoon Sesame Seeds for Sprinkling
- Reduce the oven temperature to 350°F (180°C) and flip the samosas. Continue to bake for another 10 minutes. Serve with chutney or any dip you like.
Notes
* If using a thicker vegan yogurt, try reducing the amount by a couple of tablespoons and add a couple tablespoons Almond Milk to thin it out.
Nutrition
Serving: 1samosa | Calories: 117kcal