Hormonal Havoc with Dr. Nandita Shah + Oil-free Samosa & Date-Tamarind Chutney Recipe Demonstration

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: none

Sweet potatoes are lower in calories and higher in vitamins.

green peas

🥗Healthier: frozen peas

💰Cheaper: none

Frozen peas are often more affordable and just as nutritious.

garam masala

🥗Healthier: homemade garam masala

💰Cheaper: none

Homemade versions can be made with pantry spices.

In a mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt.

Gradually add water and knead the mixture until smooth; cover the dough and set aside.

Boil 3 medium potatoes until tender, then peel and mash them in a bowl.

In a pan, sauté 1 teaspoon of cumin seeds until fragrant, then add 1 medium chopped onion and cook until golden brown.

Stir in 1 tablespoon of ginger and 1 tablespoon of garlic, cooking for 2-3 minutes until aromatic.

Add the mashed potatoes and 1 cup of green peas to the pan, mixing well and seasoning with 1 teaspoon of salt and 1 tablespoon of lemon juice.

Allow the filling to cool before assembling the samosas.

Preheat the oven to 400°F (200°C).

Roll out the dough into circles and cut each in half to form semi-circles.

Take one semi-circle, fold it into a cone shape, and seal the edge with a little water.

Fill the cone with the potato mixture and seal the top by pinching the edges together.

Place the samosas on a baking sheet lined with parchment paper.

Bake for 20-25 minutes until golden brown, flipping halfway through for even cooking.

Serve hot with chutney or yogurt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens