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YIELD: 12 MEDIUM SAMOSA STICKS

 Making homemade samosas is a cinch, especially when you forgo the traditional triangle pocket and instead just roll the pastry into a samosa stick. I find traditionally shaped samosas difficult to eat. The shape is awkward, and they’re usually too big and intimidating for my kids. When you opt for the cocktail-sized samosas, you get more dough than filling and total disappointment. These samosa sticks are not only fun to make—they’re also fun to eat. Your kids will go crazy over them just like mine did.


DOUGH:

  • 1 cup (201 g) 100% whole-wheat chapati flour
  • ½ teaspoon coarse sea salt
  • 3 tablespoons (45 mL) oil
  • 4 tablespoons (60 mL) water

FILLING:

  • 1 teaspoon oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon turmeric powder
  • 1 small onion, peeled and minced (½ cup [75 g])
  • 1 green Thai, serrano, or cayenne chile, stem removed, finely sliced
  • ½ cup (73 g) peas, fresh or frozen (defrost first)
  • ½ teaspoon garam masala
  • ½ teaspoon ground coriander
  • ½ teaspoon red chile powder or cayenne
  • ½ teaspoon mango powder (amchur)
  • 1 teaspoon coarse sea salt
  • 3 medium potatoes, peeled, diced, boiled, and slightly mashed



  1. In a food processor, blend together the flour, salt, and oil. (If you don’t have a food processor, just do this by hand.)
  2. Add the water. Process for another 2 to 3 minutes. The dough will be a little crumbly.
  3. Transfer the dough to a deep bowl, and mix by hand until you have a smooth ball. Add more water in tiny amounts, if needed.
  4. Wrap the ball of dough tightly in plastic wrap so it does not dry out. Let it sit for 30 minutes.
  5. In a heavy sauté pan, heat the oil over medium-high heat.
  6. Add the cumin and cook until the seeds sizzle, about 30 seconds.
  7. Add the turmeric, onion, and chile. Cook until the onion is browned, about 2 minutes, stirring occasionally to prevent sticking.
  8. Add the peas, garam masala, coriander, red chile and mango powders, salt, and potatoes. Cook 2 to 3 minutes, stirring occasionally.
  9. Turn the heat to low and partially cover the pan. Cook for another 2 to 3 minutes. When the mixture is heated through, mash the potatoes with the back of a large spoon until they are broken down. If you have large pieces of potato, they will push through the pastry later.
  10.  Remove the pan from the heat, remove the lid, and let the mixture cool completely. If you fill the dough with a warm mixture, it will melt.
  11.  To roll the samosas: Lightly oil a baking sheet or line it with aluminum foil. Position a rack in the middle of the oven. Preheat the oven to 425°F (220°C). Pull off a small ball of dough, about a teaspoon. The smaller you can keep it, the better. Roll it thin, into a circle about 3 to 4 inches (7.5 to 10 cm) in diameter. This part is key. The thinner you can get the dough (without getting it so thin that the filling pushes through later), the crispier your samosa. While you are rolling out the dough, keep the remaining portion in plastic wrap or under a slightly damp paper towel to help keep it moist. If the dough sticks to the rolling pin, lightly coat your rolling pin with cooking spray or lightly spray your dough.
  12. Take about a tablespoon of the filling and spread it in over the pastry, leaving a ¼-inch (6-mm) border.
  13. Take the edge closest to you and slowly and carefully roll it toward the opposite edge. Press softly to seal. Because of the oil in the dough, it should seal easily. The filled tube should be about 3 to 4 inches (7.5 to 10 cm) long, a perfect size for little fingers. Sometimes the dough is too thin and sticks to your surface as you try to roll it. Just keep a spatula or a butter knife handy to gently help you lift the edge. Once you have that up, you’ll be able to roll the rest easily.
  14. Gently place the filled and rolled sticks seam-side down on the prepared baking sheet.
  15. Continue until you finish assembling all of your samosa sticks.
  16. To bake the samosas: Brush or spray all sides of the samosa sticks lightly with oil.
  17. Bake the samosa sticks for 7 to 10 minutes.
  18. Gently flip them over, and bake for another 7 to 8 minutes, until lightly browned.
  19. Transfer the sticks to a tray to cool slightly before serving with a side of Mint and/or Tamarind–Date Chutneys.


Notes: 
The type of flour you use is key here. Most chapati flour is a soft, finely milled wholewheat flour. In the West, hard red wheat flour is popular, which is slightly bitter in taste and darker in color than chapati flour. To make a lighter, tastier pastry, opt for the chapati flour, which can be found in any Indian grocery store. If you don’t have access to an Indian grocer, track down some whole-wheat pastry flour, which can be found in most specialty health food stores. If you can’t find that, mix 2 parts traditional whole-wheat flour with 1 part all-purpose white flour.

This samosa filling needs to have a mashed-potato texture, because you will be rolling it. If you use a mixture with large pieces or chunks, they will push through the dough when rolling.

If you are storing these to serve later, let them cool completely before you put them into an airtight container, or you run the risk of the crust getting slightly soft rather than staying crispy. Heat them in a traditional oven or toaster oven before serving for best results.

Baked Samosa Sticks


YIELD: 12 MEDIUM SAMOSA STICKS

 Making homemade samosas is a cinch, especially when you forgo the traditional triangle pocket and instead just roll the pastry into a samosa stick. I find traditionally shaped samosas difficult to eat. The shape is awkward, and they’re usually too big and intimidating for my kids. When you opt for the cocktail-sized samosas, you get more dough than filling and total disappointment. These samosa sticks are not only fun to make—they’re also fun to eat. Your kids will go crazy over them just like mine did.


DOUGH:

  • 1 cup (201 g) 100% whole-wheat chapati flour
  • ½ teaspoon coarse sea salt
  • 3 tablespoons (45 mL) oil
  • 4 tablespoons (60 mL) water

FILLING:

  • 1 teaspoon oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon turmeric powder
  • 1 small onion, peeled and minced (½ cup [75 g])
  • 1 green Thai, serrano, or cayenne chile, stem removed, finely sliced
  • ½ cup (73 g) peas, fresh or frozen (defrost first)
  • ½ teaspoon garam masala
  • ½ teaspoon ground coriander
  • ½ teaspoon red chile powder or cayenne
  • ½ teaspoon mango powder (amchur)
  • 1 teaspoon coarse sea salt
  • 3 medium potatoes, peeled, diced, boiled, and slightly mashed



  1. In a food processor, blend together the flour, salt, and oil. (If you don’t have a food processor, just do this by hand.)
  2. Add the water. Process for another 2 to 3 minutes. The dough will be a little crumbly.
  3. Transfer the dough to a deep bowl, and mix by hand until you have a smooth ball. Add more water in tiny amounts, if needed.
  4. Wrap the ball of dough tightly in plastic wrap so it does not dry out. Let it sit for 30 minutes.
  5. In a heavy sauté pan, heat the oil over medium-high heat.
  6. Add the cumin and cook until the seeds sizzle, about 30 seconds.
  7. Add the turmeric, onion, and chile. Cook until the onion is browned, about 2 minutes, stirring occasionally to prevent sticking.
  8. Add the peas, garam masala, coriander, red chile and mango powders, salt, and potatoes. Cook 2 to 3 minutes, stirring occasionally.
  9. Turn the heat to low and partially cover the pan. Cook for another 2 to 3 minutes. When the mixture is heated through, mash the potatoes with the back of a large spoon until they are broken down. If you have large pieces of potato, they will push through the pastry later.
  10.  Remove the pan from the heat, remove the lid, and let the mixture cool completely. If you fill the dough with a warm mixture, it will melt.
  11.  To roll the samosas: Lightly oil a baking sheet or line it with aluminum foil. Position a rack in the middle of the oven. Preheat the oven to 425°F (220°C). Pull off a small ball of dough, about a teaspoon. The smaller you can keep it, the better. Roll it thin, into a circle about 3 to 4 inches (7.5 to 10 cm) in diameter. This part is key. The thinner you can get the dough (without getting it so thin that the filling pushes through later), the crispier your samosa. While you are rolling out the dough, keep the remaining portion in plastic wrap or under a slightly damp paper towel to help keep it moist. If the dough sticks to the rolling pin, lightly coat your rolling pin with cooking spray or lightly spray your dough.
  12. Take about a tablespoon of the filling and spread it in over the pastry, leaving a ¼-inch (6-mm) border.
  13. Take the edge closest to you and slowly and carefully roll it toward the opposite edge. Press softly to seal. Because of the oil in the dough, it should seal easily. The filled tube should be about 3 to 4 inches (7.5 to 10 cm) long, a perfect size for little fingers. Sometimes the dough is too thin and sticks to your surface as you try to roll it. Just keep a spatula or a butter knife handy to gently help you lift the edge. Once you have that up, you’ll be able to roll the rest easily.
  14. Gently place the filled and rolled sticks seam-side down on the prepared baking sheet.
  15. Continue until you finish assembling all of your samosa sticks.
  16. To bake the samosas: Brush or spray all sides of the samosa sticks lightly with oil.
  17. Bake the samosa sticks for 7 to 10 minutes.
  18. Gently flip them over, and bake for another 7 to 8 minutes, until lightly browned.
  19. Transfer the sticks to a tray to cool slightly before serving with a side of Mint and/or Tamarind–Date Chutneys.


Notes: 
The type of flour you use is key here. Most chapati flour is a soft, finely milled wholewheat flour. In the West, hard red wheat flour is popular, which is slightly bitter in taste and darker in color than chapati flour. To make a lighter, tastier pastry, opt for the chapati flour, which can be found in any Indian grocery store. If you don’t have access to an Indian grocer, track down some whole-wheat pastry flour, which can be found in most specialty health food stores. If you can’t find that, mix 2 parts traditional whole-wheat flour with 1 part all-purpose white flour.

This samosa filling needs to have a mashed-potato texture, because you will be rolling it. If you use a mixture with large pieces or chunks, they will push through the dough when rolling.

If you are storing these to serve later, let them cool completely before you put them into an airtight container, or you run the risk of the crust getting slightly soft rather than staying crispy. Heat them in a traditional oven or toaster oven before serving for best results.
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