Whole Wheat Cauliflower and Feta Samosas
Delight in these crispy, deep-fried samosas featuring a flavorful fusion of spiced cauliflower and creamy feta cheese. These golden pockets of goodness are perfect for snacks, lunch, or a tantalizing appetizer that captures the vibrant tastes of Indian cuisine. With a versatile filling option, feel free to explore combinations like sweet corn and cheese or spinach and feta. Prepare the filling first, allowing it cool while you craft the perfect whole wheat pastry for a wholesome and delicious treat.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
whole wheat flour
1 cup (none)
all-purpose flour
1 cup (none)
ghee
4 tablespoons (melted)
lukewarm water
3/4 cup (approximately, adjust as needed)
salt
1 teaspoon (none)
cauliflower
2 cups (cut into medium florets)
frozen peas
1 cup (washed)
reduced-fat feta cheese
1/2 cup (coarsely crumbled)
chili powder
1 teaspoon (or more to taste)
fennel seed
1 teaspoon (none)
garam masala
1 teaspoon (none)
mustard seeds
1 teaspoon (none)
gingerroot
1 teaspoon (freshly grated)
asafoetida powder
1/2 teaspoon (none)
oil
1 tablespoon (for frying)
salt
to taste (for filling)
cilantro
2 tablespoons (very finely chopped)
Instructions
1
Begin with the filling: Heat oil in a pan over medium heat. Add fennel seeds, mustard seeds, and grated ginger. Stir until the mustard seeds begin to crackle.
2
Add garam masala, chili powder, and asafoetida powder, stirring briefly until fragrant.
3
Stir in the cauliflower florets and salt. Cook for around 10 minutes, adding a few tablespoons of water if necessary to prevent sticking.
4
Mix in the peas and continue cooking for an additional 10 minutes, again adding water if needed. Remove from heat and cool to room temperature.
5
Once cooled, fold in the crumbled feta cheese and finely chopped cilantro, mixing thoroughly. Set aside.
6
Prepare the pastry: In a bowl, combine whole wheat flour, all-purpose flour, and salt.
7
Rub melted ghee into the flour mixture until it resembles coarse breadcrumbs.
8
Gradually add lukewarm water while mixing, forming a smooth and elastic dough.
9
Knead dough for about 5 minutes, then sprinkle with a few drops of water and cover with a cloth to prevent drying.
10
Divide the dough into 10 equal portions and roll each into a 2mm thick circle.
11
Cut each circle in half to form semi-circles. Shape each into a cone, wetting the edges to seal.
12
Fill the cones with the cooled filling, leaving a 1 cm space at the top. Seal well, pleating or pressing with a fork.
13
Heat oil in a deep pan over moderate heat and fry samosas until they are golden brown, turning occasionally for even cooking.
14
Drain on paper towels and serve warm or at room temperature.
15
To freeze, arrange in a single layer on a baking sheet and flash freeze for an hour. Transfer to Ziploc bags and store. Thaw before frying as needed.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Whole Wheat Cauliflower and Feta Samosas?
They are crispy, deep-fried pastry pockets filled with a spiced mixture of cauliflower, peas, and feta cheese, using a whole wheat crust for a wholesome twist.
What are the primary ingredients in the filling?
The filling consists of cauliflower florets, frozen peas, crumbled feta cheese, cilantro, and a blend of Indian spices including garam masala and fennel seeds.
Is this samosa recipe vegetarian?
Yes, this recipe is vegetarian as it uses vegetables and cheese without any meat products.
What type of flour is used for the samosa pastry?
The pastry is made using a combination of one cup of whole wheat flour and one cup of all-purpose flour.
How do I prepare the samosa dough?
Combine the flours and salt, rub in melted ghee until it looks like breadcrumbs, and gradually add lukewarm water to form a smooth, elastic dough.
How long should I knead the dough?
You should knead the dough for approximately 5 minutes to ensure it is smooth and elastic.
How do I keep the dough from drying out?
Sprinkle the dough with a few drops of water and cover it with a cloth while it rests.
When do I add the feta cheese to the filling?
Wait until the cooked cauliflower and pea mixture has cooled to room temperature before folding in the crumbled feta cheese.
How do I shape the samosas?
Roll the dough into 2mm thick circles, cut them in half to form semi-circles, and shape each into a cone by wetting the edges.
What is the recommended size for the dough circles?
The dough should be divided into 10 portions and rolled into circles that are approximately 2mm thick.
How do I seal the samosas before frying?
After filling the cones, seal the top well by pleating the edges or pressing them together with a fork.
What is the cooking method for these samosas?
The samosas are deep-fried in oil over moderate heat until they are golden brown and crispy.
Can I freeze these samosas for later use?
Yes, you can flash freeze them in a single layer on a baking sheet for an hour and then transfer them to Ziploc bags for storage.
Do I need to thaw frozen samosas before cooking?
Yes, the instructions recommend thawing the samosas before frying them.
How long should the cauliflower cook in the pan?
The cauliflower should be cooked for about 10 minutes with spices before adding the peas.
What spices are used to flavor the filling?
The filling is spiced with fennel seeds, mustard seeds, ginger, garam masala, chili powder, and asafoetida powder.
What can I substitute for the cauliflower and feta filling?
You can explore other combinations like sweet corn and cheese or spinach and feta for the filling.
Why is lukewarm water used in the dough?
Lukewarm water helps in forming a smooth and elastic dough more easily when mixed with the flour and ghee.
What role does ghee play in the pastry?
Melted ghee is rubbed into the flour to create a coarse texture that results in a crispy, flaky crust after frying.
How much feta cheese is needed?
The recipe calls for 1/2 cup of coarsely crumbled reduced-fat feta cheese.
Should I add water to the filling while it cooks?
Yes, you can add a few tablespoons of water if necessary to prevent the vegetables from sticking to the pan.
How do I know when the mustard seeds are ready?
When heating the oil with spices, the mustard seeds are ready when they begin to crackle.
How much space should be left when filling the dough cones?
Leave about 1 cm of space at the top of the cone to ensure you can seal it properly.
How should I serve these samosas?
Serve them warm or at room temperature, ideally after draining excess oil on paper towels.
Is the ginger used in this recipe fresh?
Yes, the recipe requires one teaspoon of freshly grated gingerroot.
What is the heat level for frying?
The oil should be heated over moderate heat to ensure the samosas cook evenly and turn golden brown.
How many samosas does one batch produce?
By dividing the dough into 10 portions and cutting them in half, you will produce 20 samosas.
What type of peas should be used?
The recipe specifies one cup of frozen peas that have been washed.
What is asafoetida powder?
It is a pungent spice used in Indian cuisine, added to the filling along with chili powder and garam masala for depth of flavor.
Are these samosas suitable for appetizers?
Yes, they are described as a tantalizing appetizer, but also work well for snacks or lunch.