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Nov 18, 2011 01:01 AM

Alternative to deep fried samosa dough?

My family loves samosas but I am tied of hauling out the deep fryer, and my parents are not supposed to eat anything deep fried due to health reasons. We could stop making samosas, but we'd prefer not too. Slightly addicted at this point.

I was wondering what people thought the best alternatives are for baked samosa dough? Preferable something homemade, crisp and thin? Is it possible to just use a regular samosa dough and bake it?

So far we have tried using phyllo dough, and puff pastry. I thought phyllo didn't end up crisp enough, and was easy to tear and leak filling during baking. The puff pastry was delicious, but didn't feel very samosa-like. It was puffy and soft like a curry flavored pasty, it also had a lot of fat added.

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  1. Shallow frying would be easier, but wouldn't really do away with the fried part. I'm not sure about baking with the regular dough in the oven - have you tried it?
    I don't think phyllo or puff pastry are adequate substitutes.

    I've also seen those airfryers, which I'm really considering getting as I don't really like frying samoosas either (which is the only reason I use my deep fryer). I've seen a review on Amazon (haven't gotten through all 17 pages of it yet) where someone posted that samoosas do come out successfully in it.

    2 Replies
    1. re: haiku.

      are you talking about that t-fal cooker they are advertising on tv? it uses a tablespoon of oil for a huge bag of frozen fries?

      hey, look, this rr recipe uses refrigerated pie dough to bake samosas.

      maybe just make your regular samosa dough, if it is not too thick, and then brush the samosas with oil or for a lighter touch, spray that butter pam on them. best yet:: get a mister and fill with some nice olive oil, mist them and then bake.

      1. re: alkapal

        I was looking at the Philips Airfryer rather than the tfal one. They work on the same principle, though, with a few differences.

        I agree with other posters - try a light spray of oil with normal samoosas and bake, and let us know how it comes out :)

    2. I've used either regular samosa dough or won ton skins, lightly sprayed w/ oil and baked at a high temp, quickly (the innards were cooked, natch). However, to me, nothing beats deep fried. I no longer make samosas as often, so we just ignore the less than healthy aspects of frying!

      6 Replies
      1. re: pine time

        Baked Samosas are common where I live and just as tasty.

        1. re: Sam Salmon

          I think the main thing is that they may be tasty, but they are never going to be the same as the fried version. And if you've eaten a lot of good, fried samosa and that's the standard you are aiming for with a baked version, then you are bound to be disappointed.

          Perhaps that's they key thing here - understand that a baked samosa is going to be different. Still good to eat, but not like fried.

          1. re: Muchlove

            Ha ha, a very Zen reply from Muchlove. I'll try not to prejudice my taste buds and enjoy it for what it is.

            Thanks everyone, it seems the most common option is to experiment with regular dough in the oven. I'll try both that and a pie crust next time.

            1. re: jibberjabberwocky

              Sorry to be sort

              FWIW I know how you feel. I sort of have a "no deep frying at home" rule because I find that's a good way to make sure that I don't indulge in it too often. Also, if you want to use decent fat (and I do), it's an expensive way to cook.

              I have made baked samosas a few time. They are tasty, but they do not satisfy my samosa craving like traditional ones do. Luckily for me (and unluckily for my wasteline) I live in the land of samosas, so I can get brilliant professionally fried ones any time I like. I do think that the guys who make hundreds a day are much better at deep frying than I would be and therefore less grease is absorbed by the samosa. Of course, on the whole it still completely throws the "healthy samosa" idea out the window. Whoops.

        2. re: pine time

          Would you mind telling me about how high a temperature you use, pine time? 400F?

          1. re: jibberjabberwocky

            Yup, 400-ish, sometimes 425. It's basically just to crisp the wrapper, since the insides are cooked (and I ususally roll them up with the insides still quite warm).

        3. Did you try using spring roll wrapper. You can bake them with very little oil sprinkled on top. They become really crispy.

          1 Reply
          1. Jibber, would you be willing to share your recipe for samosa dough? I've never made them.

            2 Replies
            1. re: THewat

              Thewat, did you mean the deep fried one, I am trying to find an alternative too?

              Nothing really fancy, I have seem a few fancy ones with yogurt and leavening agents and twice the amount of oil, there is a Chowhound discussion about the best samosa dough somewhere. But here's a very simple one

              1 1/2 cups all-purpose flour
              3/4 teaspoon salt
              2 tablespoon ghee or vegetable shortening,
              5 to 8 tablespoons ice water

              Rub fat into flour and salt. Add enough water to form pliable dough, Knead until smooth and a bit firm (4-6 min?). Let rest covered for at least 15 min.

              chefj, I have not been unable to find Feuille de brick in my area of Canada :( Phyllo is as exotic as we get, but if I get my hands on some, I'll try it.

              Thanks for the recommendation of some store bought ones anyway opinionatedchef.

            2. Feuille de brick dough will work great and gets really crisp. It can be fried but you can also spritz it with oil or ghee and bake till golden and crisp.