Samosas are little pastries stuffed with ground meat, chicken (Keema), vegetables or a combination.
They are a specialty of roadside vendors in India.
Although traditionally made with pastry dough and fried, this low-fat version uses wonton wrappers and bakes them in a hot oven, resulting in a crisp texture.
Try them with your favorite dipping sauce if you like. These little cuties would be great for an appetizer at a party since they make so many. You can even make them up and then freeze for up to two months.
Bake when you are ready to eat them ( thaw for 15 minutes, first).
The recipe says that they make 34, but I made over 40 and still had more filling to go.
I used round wonton wrappers, but you can use square as well.
Try these along with Tandoori Chicken or Dal with spiced tomatoes and potatoes for an Indian themed meal.
Makes 34-44 ( 1 point+)
- 2 T. canola oil
- ½ c. finely chopped onion
- 1 jalepeno, seeded and chopped
- 2 cloves minced garlic
- 1 tsp. garam masala ( Indian spice blend)
- ¾ tsp. curry powder
- ¼ tsp. ground tumeric
- 1 lb. skinless ground chicken breast
- ¾ tsp. salt
- 3 T. chopped fresh cilantro
- 1 T. fresh lime juice
- 34-44 wonton wrappers ( 3″)
To make filling, heat a nonstick skillet over med-high heat. Add oil, then onion, jalepeno and garlic, Cook until onion begins to soften. Stir in garam masala, curry and tumeric. Add chicken and salt, breaking up chicken into small pieces and cooking until no longer pink. Remove from heat. Stir in cilantro and lime juice. Cool 10 minutes.
Preheat oven to 425. Spray a baking sheet with nonstick spray.
Arrange 6 wonton wrappers at a time on your counter. Place one scant tablespoon of chicken mixture in the center of each. Wet edges with water. Fold in half and press to seal. Repeat with remaining wrappers and filling.
Place samosas on baking sheet. Spray with nonstick spray. Bake, turning once, until crisp and golden