I had never picked up samosa strips from the supermarket’s frozen food section, shuddering at the thought of deep frying. I’m kinda slow that way.

But now that I’m back to work (yes, I am; hence the long absence from the blog—been busy dangling in a train, writing storyboards, feeling like the grandmother of i-osmosis, and generally being the Mumbai Working Woman {henceforth referred to as the MWW}) I am on the perpetual lookout for shortcuts. And that I how I realized, only today, that I could bake the damn things and do away with the mess of frying.

The result was a nice, crispy samosa that left no fat on the fingers. This time I made a quick pea and coriander filling, but I have a feeling I’m going to be doing things with those strips. Starters, mains—desserts, even.

Pea and Coriander Patti Samosas

Ingredients:

  • 12 patti samosa strips
  • 1 cup of peas, blanched
  • ¼ cup fresh coconut slivers
  • 3 green chilies
  • 1 inch piece, young ginger
  • 1 tbsp. coriander seeds
  • a small handful of fresh coriander
  • salt
  • sugar
  • 1 egg, lightly beaten/2 tbsp. flour mixed with some water to make a glue

Method:

  1. Run the all the ingredients (except the samosa strips) in a blender until coarse.
  2. Place a spoonful of this filling on a samosa strip.

3. Fold at right angles until you have just one triangle left in the end. Brush with egg/flour glue and seal. 4. Place on a lined baking tray and brush with egg/fat (if using) 5. Bake in a preheated oven at 180 degrees centigrade for 5 mins. on either side. Brush the other side with egg as well to get an even brownness.
6. Serve hot with chutney, chai, and chit-chat.