These little guys are a healthy take on an Indian street food. Normally samosas are a pastry that is filled with ground meat, vegetables, or a combination of both. Usually they are fried and then served with chutney for dipping. I found a healthier version of this that uses wonton wrappers in place of the dough. Then I bake them instead of frying them.
I bought the cookbook these came from shortly after I got married, over 11 years ago. I made them quite often at first, and then forgot about them until recently. I am reminded why we always had them in the freezer before, and they will become a staple again. They are a little work to make, mainly just tedious. You have to fill the wonton wrappers, and then seal them. Considering each wonton wrapper can only hold about a tablespoon of filling, it can take awhile. But, they freezer perfectly. So you can do all the work over the weekend, and then have these in the freezer for whenever you need them.
We like to have them as dinner with a salad or other sides. But they would make a great party appetizer. My son and husband like to dip these in ranch. From the searching I did, a tomato chutney was a popular dip of choice. To freeze them, I just fill them, put on a baking sheet, and place in the freezer. Once they are frozen, I place them in a freezer safe resealable bag. Then when I want to make them, I take them about about 15 minutes prior to baking. You could also fry instead of baking these, if you wanted.
- 2 Tbls canola oil
- ½ cup onion, finely chopped
- 1 jalapeno, finely chopped
- 2 cloves garlic, minced
- 1 tsp garam masala
- ¾ tsp curry powder
- ½ tsp turmeric
- 1 pound ground chicken
- ¾ tsp salt
- 3 Tbls cilantro, chopped
- 1 Tbls fresh lime juice
- 34 wonton wrappers
- Heat oil in a large nonstick skillet over medium high heat. Add onion, jalapeno, and garlic. Cook for 3-4 minutes, until the onion starts to soften. Mix in garam masala, curry powder, and turmeric. Cook for 30 seconds. Add chicken and salt. Break the chicken apart, and cook until it is cooked through, 5-7 minutes. Remove from heat, stir in lime juice and cilantro.
- Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray, or use a silpat liner.
- Work with 6 wonton wrappers at a time, so they don’t dry out. Have a small bowl of water nearby, to dip your fingers in. Arrange 6 of them on the counter in front of you. Place about 1 tablespoon of filling in the center of each wrapper. Dip your fingers in the water, and moisten the edges of the wonton wrappers. Pull on of the top corners diagonally over the filling to make a triangle. Press the edges firmly to seal. Put the completely samosas on the prepared baking sheet. Repeat with the rest of the wrappers and filling. It should make approximately 34 samosas.
- Spray the samosas with non stick spray. Bake, turning once, until crisp, 11-14 minutes. Best served warm.