I love Indian food but hate paying for take out. I’ve been trying more and more to make it at home but it never tastes quite as authentic. Sometimes I think my ‘make your own take-out’ meals aren’t *as* good because I don’t use butter/oil/sugar with reckless abandon the way restaurants do. My absolute favorite Indian appetizer is the Samosa. Generally they’re fried dough pockets full of curried potatoes, peas and onion and they’re served with a chutney of some sort. These are of course healthified by using wonton wrappers and baking rather than frying the samosas. However they still have the same delicious flavor and crunch of their less-healthy original version.

I

made a simple pear-raisin chutney and would have preferred something not so chunky. A sweet chutney condiment definitely lessens the heat and saltiness of these and adds a nice balance. I used large wonton wrappers but you could also make these bite-sized for appetizers and go with the small squares.

Baked Samosas

adapted from Foodtv

2 large Idaho Russet potatoes

2 tbsp. olive oil

1 yellow onion, medium dice

3 garlic cloves, minced

1 c. frozen peas

1″ square nub of fresh grated ginger root

1 tsp. ground cumin

1 tsp. ground coriander

2 tsp. salt

1 tsp. pepper

1 tsp. spicy curry powder

1/4 c. cilantro leaves, minced

1 package wonton wrappers

Mango, Date, Pear or Tamarind Chutney, if desired

Preheat oven to 400*

Wash and dry potatoes, pierce with a fork and wrap in aluminum foil.

Bake until cooked through, about 60 minutes.

Cool, peel and discard skins, then dice potatoes (they’ll crumble some, it’s ok), add to a large mixing bowl

Heat a skillet over medium, add oil, onions and garlic.

Saute for 5 minutes, until softened, add cumin, coriander, salt, pepper, curry powder and peas.

Pour into mixing bowl with potatoes and gently toss to combine.

Lay wonton wrappers out on a dry surface, keep a small bowl of water closeby

Add 1/4 c. spoonfuls to the wonton, then use finger to paint water around the edges, fold over and close.

Place on parchment lined cookie sheet.

When you’re finished with all samosas, place in the oven and bake for 10-20 minutes, until golden brown and crisp.

Serve immediately.