Samosas

An Indian takeaway just isn’t the same without those little extras. Samosas, Bhajis, Pakoras and the like. But as with most takeaways, they aren’t very slimming friendly. So we came up with these Samosas.

Samosas | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Using filo pastry really reduces the calories. They work out at 147 calories each.

Samosas | Slimming & Weight Watchers Friendly

We used 20g sheets of filo, which are 70 calories each. We get 2 samosa out of each sheet so there will be considerably less calories than those from the takeaway.

Samosas | Slimming & Weight Watchers Friendly

When you’re using filo it’s important to work as quickly as possible. If you don’t it may dry out and be unworkable, so speed is of the essence here.

Samosas | Slimming & Weight Watchers Friendly

These Samosas are a perfect accompaniment to our Chicken Balti.

Samosas | Slimming & Weight Watchers Friendly

Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray! The Butter or Olive Oil flavours are ideal for this Samosas recipe.

Samosas | Slimming & Weight Watchers Friendly

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Samosas | Slimming & Weight Watchers Friendly

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Samosas

Votes: 21
Rating: 4.1
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

Samosa 20 minutes 25 minutes

Calories

WW

Carbs

147kcal 2

Smart Points (Flex/Freestyle)

Coming Soon

Per Samosa Per Samosa Per Samosa
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FIND OUT WHY

INGREDIENTS
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INSTRUCTIONS
  1. Cook the potatoes in the microwave until they are soft and cook the peas in some boiling salted water
  2. Peel the cooked potatoes and cut them into a rough dice
  3. Spray a frying pan with some Frylight, then sauté the onions, garlic, ginger and all of the spices until the onion is cooked
  4. Stir in the potato and drained peas and cook for a minute or two, then mash roughly with a spoon
  5. If the mix looks very dry add a little of the water that you cooked the peas in. Taste and season if necessary
  6. Remove from the heat and allow to cool
  7. Line a oven tray with baking parchment and preheat the oven to 180°C
  8. Take each sheet of filo and cut it in half length ways
  9. Spray the filo with some butter Frylight, making sure you get the edges
  10. Place a spoonful of the potato mix at the bottom of the length of filo. Fold the filo diagonally to enclose the filling. Press down on the edge of the filo and fold diagonally again
  11. Repeat until you reach the end of the filo. You should have a triangular parcel
  12. Place the parcel seam side down on the baking parchment. Then make up the remaining 3 samosas
  13. Spray each samosa with Butter Frylight and cook for 20 minutes or until they are golden brown. Turn halfway through cooking so they crisp up evenly. Alternatively you could place then on a wire rack so they cook evenly

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RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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14 Comments
  1. These are amazing – I would say, don’t make the potatoes and peas etc up too much. Made them for my sisters party, went down so well make over 20 and they all went and everyone raved about them!

  2. Hi, can you make these ahead and freeze? Could you then cook from frozen or would you have to defrost first? (Obviously if using stuff that hasn’t previously been frozen) thanks x

    1. Hi Faye
      We’ve no tried freezing them but you could probably cook them from frozen, as long as they aren’t too big. Defrosting them first should be fine too

  3. I made these and so easily, for a group of very hungry, fussy ( weight conscious) teens… And they loved them…they thought I’d bought them from the supermarket. Which to be fair, is a compliment on my cooking! 😀

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A blog started by 2 chefs on their Slimming journey, evolving into an epic adventure shared by many!
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