Adventures in Indian Food, Part III: Channa Masala-Stuffed Samosas!

Yum, yum, in my tum!

Yum, yum, in my tum!

Hey all! It’s Sunday evening and I’m sitting on the couch with my laptop, planning meals for the week while some bread dough rises in the oven. It’s time to catch up!

I’ve written about how to make grind-your-own garam masala, as well as how to make channa masala, and now for the piece de resistance…channa masala-stuffed samosas!

Like most recipes I tackle, they always seem intimidating, and then once you actually get into it, you realize that it’s actually not very difficult at all. Which is why I write my favourite catchphrase “it’s so easy!” so often. While this isn’t the easiest recipe in the world (I think this one is), it’s not nearly as complicated as one might think. Just try it, yes?

I mixed up a couple of different flavours in this recipe, like garam masala and sesame oil…but it works!

Channa Masala-Stuffed Samosas

  • 1 batch channa masala
  • 1 dozen rice paper wrappers (I used frozen spring roll wrappers)
  • 2 tbsps. flour
  • 1 tbsp.  water
  • 1 tbsp. vegetable oil
  • 1 tsp. sesame oil

Set out your ingredients on the table/counter in front of you (this is called ‘mise en place’, but I’m sure you all know that already). You’ll want to place the rice paper wrappers on a plate with a damp cloth over them. Mix the flour and water into a thick, goopy paste, and set that in your mise en place as well. You’ll be using this edible glue to seal the edges of the rice paper wrappers together, so that the filling won’t fall out. Set your dish of channa masala beside your workspace.

PicMonkey CollageTaking one of the rice paper wrappers, fold it as shown in the photo (or check out this video I found). In the final step, make a little pouch and spoon a tbsp. of the channa masala into the little envelope you have just made. Put some of the ‘glue’ on the flap, and fold it over. You’ve made a samosa! Go over the samosa and if there are any bits of rice paper that aren’t sealed, use your ‘glue’ to seal them.   

As you make each samosa, place it on a cookie tray. Once you have made up all the samosas, brush with a mixture of the vegetable oil and the sesame oil. You can brush the bottom of the samosas too.

Bake in a 375 degree oven until golden and crisp on the outside. Serve with a chutney dipping sauce or simply by themselves!

Baking the samosas instead of deep-frying them means that they're healthier. So indulge guilt-free! Also, ignore my "well-seasoned" cookie tray. I can't be bothered to scrub it with steel wool, so "well-seasoned" it will stay!

Baking the samosas instead of deep-frying them means that they’re healthier. So indulge guilt-free! Also, ignore my “well-seasoned” cookie tray. I can’t be bothered to scrub it with steel wool, so “well-seasoned” it will stay!

I made a batch of these samosas one evening and stuck them in the fridge after eating one. The DH popped in the kitchen and grabbed one to munch on. He seemed to like them, which I was rather gratified about, as he usually doesn’t like anything with spice, no matter how mild. Well. To say that he seemed to like them is an understatement; the whole batch was gone in 24 hours! How long will it last in your household? Make them and let me know in the comments!

Next Post: Maybe some more of my bake-a-long posts, maybe the start of a new recipe odyssey. The bread rising in the oven does smell rather delicious!

Now linking up at Meal Plan Monday!

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