Get ready to indulge in the crispy, flavorful goodness of homemade Indian Samosa Wraps, a popular street food from India. As Sunita Devi, a Rajasthani/Indian kitchen matriarch with 50 years of experience, I'm excited to share with you my version of this beloved snack. Traditional samosas are often deep-fried, but we'll be baking ours to make it a healthier option. Our filling is made with a mix of organic potatoes, peas, onions, and spices, all wrapped in a whole wheat flour crust. This recipe is not only delicious but also vegan-friendly and perfect for a quick snack or lunch. Compared to the traditional version, which is often high in calories, fat, and sodium due to deep-frying, our baked version is a much healthier alternative. We've replaced refined flour with whole wheat flour and used minimal oil, making it a nutritious and guilt-free treat.
In a large mixing bowl, combine the whole wheat flour, salt, and baking powder.
Add the ghee or oil and mix until the dough comes together.
Gradually add the lukewarm water and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
Heat a pan over medium heat and add a tablespoon of oil.
Add the chopped onion and sauté until it's translucent.
Add the minced garlic and sauté for another minute.
Add the cumin, coriander, turmeric, and red chili powder. Stir well.
Add the mashed potatoes, peas, salt, and lemon juice. Mix well.
Stir in the chopped cilantro.
Divide the dough into 4-6 equal portions, depending on how large you want your wraps to be.
Roll out each portion into a thin circle, about 3-4 inches in diameter.
Place a tablespoon or two of the filling in the center of each dough circle.
Fold the dough over the filling to form a triangle or a cone shape, and press the edges together to seal the wrap.
Brush the tops with a little water and bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until crispy and golden brown.