High Protein Samosa Pockets - A high-protein vegetarian snack
Elevate your snack game with our High Protein Samosa Pockets, a delicious Indian fusion treat that's both vegetarian and packed with protein. These samosa pockets are made with just two simple ingredients for the outer layer, creating a convenient and high-protein base that’s easy to prepare. Inside, you'll find a flavorful samosa filling that brings together classic Indian spices and hearty ingredients. Perfect for meal prepping, these pockets can be made ahead of time and stored for whenever you need a quick and satisfying snack. Serve it with chutney and it’s a yummy treat. Whether you're looking to boost your protein intake or simply enjoy a delicious, guilt-free treat, these High Protein Samosa Pockets are the perfect addition to your snack repertoire.
Happy Cooking!
Servings: 5-7 pockets
Prep Time: 30 mins
Cooking Time: 1 hour
Resting Time: 30 mins
Total Time: 2 hours
Ingredients:
Samosa Filling:
3-4 medium golden potatoes boiled and mashed
1/2 cup green peas
1-3 green chilli chopped as per taste
1 inch ginger grated
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp hing powder (asafoetida)
1-1.5 tsp red chilli powder
3/4 tsp turmeric powder
3/4 tsp amchur
1/4 tsp garam masala
1/2 tsp coriander powder
1/4 tsp cumin powder
3/4 tsp ajwain powder
1-2 tsp Salt as per taste
1/4 tsp sugar
1.5 tbsp Coriander leaves
1 tbsp ghee
1/2 tbsp lemon juice
High protein pocket dough:
300g all-purpose flour
310g nonfat Greek yogurt
1 tsp salt
1.5 tsp baking powder
Cooking & Condiments:
1 tbsp butter
Tamarind chutney
Directions:
High protein pocket dough: In a mixing bowl add flour, salt, and baking powder and mix. Add the yogurt and mix with a fork/chopstick till it forms a rough dough
Transfer to a surface and knead the dough for 7-10 minutes till it comes together.
Transfer the dough to a bowl and cover with a wet cloth. Let it rest for 20-30 minutes. I like to make the samosa filling with the dough is resting.
Samosa Filling- Wash and boil potatoes till cooked through and smash them using a masher or a fork.
Use a motor pestle and crush cumin seeds, fennel seeds & coriander seeds.
In a pan on low-medium heat add ghee and add crushed seeds.
Once they start crackling, add ginger, asafoetida, and chopped chili.
Cook for 2-3 minutes till they start getting fragrant.
Add peas & all the spices- red chili powder, turmeric, amchur, garam masala, cumin powder, coriander powder, ajwain powder. Cook for 2-3 minutes.
Add the mashed potatoes, salt, and sugar, and cook it together for 2-3 minutes.
Make sure it’s all mashed and mixed well together. Add the coriander leaves and lemon and mix. Make sure the mixture is not too moist but not very dry.
Let it cool.
Assemble when cooled- Divide the rested dough into 5-7 divisions. Roll each one out and then using a rolling pin roll them out thin to form a circle.
Place the samosa filling in the middle of the rolled-out circle. Bring the edges of the dough together and seal close.
Lightly flatten out the pocket with your hand. Repeat for all divisions.
Place a griddle on medium heat and then place the filled pockets on it once warm.
Cook for 3-5 minutes on both sides till they are golden brown and crispy. Rotate them while cooking to ensure they get cooked evenly. Flip them over again and cover the griddle with a lid. Let it cook on low, covered for 4-6 minutes flipping both sides.
Once cooked brush the pockets with butter.
Cut and serve with chutneys.
Notes/Tips:
Make sure the samosa filling is cooled before you fill it.
If the dough is not rolling out at all and coming back let it rest for longer.
Make sure the dough is rolled out thin or it can become too thick and chewy.
Make sure the edges are tucked underneath so that it does not open up.
You can make this from before and keep it. Coo them and wrap them individually. Freeze/refrigerate it and keep, thaw, reheat. Keep it in the fridge if you’re having it in the next 2-3 days otherwise freeze it.
Cooking them covered is a MUST to ensure it’s cooked all the way through.
