Baked Sprouted Mung Bean Samosas
These healthier baked samosas are just as delicious as fried ones.
- 200g sprouted mung beans
- Handful fresh coriander, chopped
- 1/4 tsp ground cinnamon
- 1/2 lemon, juice and zest
- Salt to taste
- 3 tsp sugar
- 2 tbsp sour cream
- 1 packet frozen samosa/spring roll pastry, defrosted (from supermarkets)
- For Folding the Samosas:
- 2 tbsp plain flour
- 5 tbsp cold water
- 1 tbsp sunflower oil
- 1 tsp whole cumin seeds
- 80g reconstituted soya mince
- 1/4 tsp asafoetida (optional)
- 1 large onion, chopped finely
- 3 green chillies, minced
- 1 tbsp ginger, minced
- 1/2 tsp turmeric
Heat the oil in a large, non-stick pan and add the cumin seeds and asafoetida.
Immediately add the chopped onion, chillies, ginger and turmeric powder. Cook for around five minutes on a medium heat, stirring often.
Add the sprouted mung beans and cook until they are tender
Add in the rehydrated soya mince and the rest of the ingredients, stir and remove from the heat. Stir in the sour cream.
When the filling mixture has cooled, wrap the samosas using a paste made with 2 tbsp plain flour and 5 tbsp water to seal the edges.
For step-by-step instructions on how to fold samosas, visit KO Rasoi.
Brush with a sunflower oil (paying attention to the corners as they are prone to scorching in the oven). Bake on a non-stick baking tray at 180°C for around 20-25 minutes or until golden.