Saturday, July 16, 2011

Cooking Recipe: Jo's Veggie-ish Samosas

Lets see, how do I begin here. Jo's Veggie-ish Samosas slightly special because I'm cooking without a recipe. You could say I'm a risk taker since I like to pair flavours in my own hands not knowing if they work out well together. Or maybe..just maybe I should trust my own instincts and taste buds for once ;). Jo's Veggie-ish Samosa reminds me of my childhood. I had my very first samosa while I was really young and that distinct taste just stayed in my head.

For my Saturday tea break mission? I will emulate or reproduce the flavours I once tasted. What I do know is that the filling has to be some what of strong flavour to balance off the buttery, light and crisp wrap.

As you probably already know, most samosas are deep fried. While I'm not a big fan of frying so I took a different approach. I decided to bake my samosas in a high heat hot oven. The effect and taste is exactly the same and if not tastier and crispy, minus some calories.. ;).. Enjoy!

yields 10 medium/large samosas

Note: If you need more samosas, fill each filo pastry with lesser filling. You should be able to get about 2 dozens of small samosas. You may also add frozen peas and some chopped cabbage if you like.

For the filling; cooking without a recipe

2 carrots, cut evenly small cubes
2 Russet potatoes, cut even small cubes
1 yellow onion, diced
1/2 can chick peas
2 tsps coriander powder
2 tsps cumin powder
3 tsps turmeric powder
1 tbsp curry powder
1 tbsp lemon juice
3-4 tbsps vegetable oil/ canola oil
1 tbsp light soy sauce
1 1/2 tsp sugar
couple dashes Worcestershire sauce
white pepper, to taste

For the samosa wrap

filo pastry
1/4 salted butter, melted

To prepare samosa filling:

1. Heat oil in a deep frying pan. Fry diced onion together with cumin, coriander and sprinkle a pinch of salt to prevent onion from burning. When herb is fragrant and onion is slightly translucent, toss in potatoes.

2. Fry potato until it turns slightly golden yellow, then add in carrots [This is where you also add in your peas and cabbage]. Next, add in turmeric and curry powder, lemon juice and light soy sauce. Fry potato, and carrots until they are medium soft.

3. Add chickpeas and lastly; sprinkle a couple dashes of Worcestershire sauce, and add pepper and sugar to balance the flavours.

To assemble samosas:

Note: Each samosa wrap has about 4-5 layers of filo pastry. Make sure to cover extra filo pastry with a slightly damp cloth to prevent filo pastry from drying out.

1. Preheat oven to 350 degrees approx 177/180 Celsius and line baking tray with parchment paper.

2. Cut filo pastry length ways and then half of the length ways. You should get 4 triangles.

3. Spoon 2-3 tablespoons filling onto filo pastry; roughly 1 cm away from the edge of pastry and the corner nearest to you.

4. Fold in the left side then roll the pastry from the right end closest to you once; then roll over and over away from you into a little parcel. You will be able to tuck the ends into a gap. If not brush the edge with a little melted butter to seal and then place on baking tray

5. Brush the finished samosa with melted butter and repeat with all the remaining pastry and veggie filling.

6. Bake for about 30 minutes or until golden.



  1. That's a different kind of a samosa with soya sauce and the worcestershire! Hey, without a recipe, you created something which is really sounding great!

  2. Hi Purabi! Great to hear from you. LOLs.. it's a different one indeed. I know it may not be a classic one perhaps, that's why it's Jo's Samosas. My very own version ;p. Thanks for stopping by. Cheers, Jo

  3. Great twist on the standard samosas-no recipe forces you to be creative and this looks like a winner-Yum!

  4. I've never made samosas with filo before but I love the oven baked idea, so much less messy and fattening than frying, lovely!! :D

  5. Jo-You're not only an amazing baker, but a terrific cook as well.
    I absolutely love these delicious samosas, so light, crispy and really inviting. Love the fillo wrapping:DDD

  6. Now this sounds incredibly tasty! I love your photo too..I do also cook from my own head and try to see what could work:)) like I said you did fantastic job!!

  7. It looks delicious and I love your flavor combination! Perfect that they aren't fried!

  8. Tina: Congrats for making into Top 9 once more.. you're really an amazing baker. Hopefully I'll get there some day ;).

    foodblogandthedog: Hey! Thanks for stopping by. Do try it sometime.. filo is such an amazing thin and light pastry. Perfect substitute to other type of wraps if you're after something really light. However, it's best to consume the same day when ever you use Filo pastry as the next day, when you reheat.. it'll get all soft and soggy. Cheers.

  9. Sweet sweet Elisabeth: You're such a sweetheart and thank you for always leaving me with words of encouragement. Hugggsss..

  10. Sandra: Isn't it fun to concoct something in our heads? Well usually I'm placed in a situation to work on what I have in the pantry at home. My mom does the regular marketing during weekends and being the chicky me.. I would snag off some of her groceries to make something spontaneously. Hence some nagging at times.. LOLs.. but she's forgiving ;).

  11. Hi Ann: Yeah! I'm trying to practice to eat healthier since I love my treats too much. Your blog sure inspires to me eat healthier and not that we don't in our family, but it just encourages me even more so. Thanks for popping by! xx

  12. Okay, so I came to look at the recipe for samosas and saw the picture at the top...I thought I might know the orangutan in that picture top right! I used to work with one that looked just like him, but on closer inspection I don't think it's my Allen. However, the samosa recipe looks scrumptious and I am writing my shopping list now for the farmer's market this weekend :)

  13. Congratulations on making Food Buzz's Top 9! It's well deserved!

  14. Simdak: Oh wow! you worked with an orang utan before? I always watch it on NatGeo or Discovery Channel. It's such an amazing job to protect them, and mostly found in Borneo which is our neighbour as I'm in Malaysia. I'm happy to know that you will be trying out the samosas. Thanks for stopping by!! Cheers..

  15. Ann: Thanks so much ;). I know you have been there supporting me as well. I truly am grateful. Hugss.. Jo

  16. Yum! These look great. I am new to the blog and I look forward to reading more. I give you a lot of credit for braving into the no recipe unknown. :)


Hey foodies! THANK YOU for leaving me with sweet comments. I hope to inspire you like how you inspire me. Cheers~

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