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However, most of us who are on a strict diet or prefer healthier options, might not want to gorge on fried samosas, dripping with oil and filled with potatoes to the brim.

This samosa recipe by Ankita Kapoor, Delhi-based health and wellness coach, has beetroot filling in contrast to the traditional filling, making it a healthy alternative. Beetroots are highly nutritious and packed with essential vitamins, minerals, and plant compounds, many of which have medicinal properties. On the other hand, wheat is a healthier replacement for maida, which is highly refined and calorie-dense.

Samosas can be healthy too (Source: Freepik)

Ingredients

For the samosa dough:

*1 cup whole wheat flour
*1/2 teaspoon ajwain (carom seeds)
*1/2 teaspoon salt
*2 tablespoons oil
*Water, as needed

For the beetroot filling:

*2 medium-sized beetroots, boiled, peeled, and grated
*2 small potatoes, boiled, peeled, and mashed
*1 small onion, finely chopped
*1 green chili, finely chopped (adjust to your spice preference)
*1 teaspoon ginger-garlic paste
*1/2 teaspoon cumin seeds
*1/2 teaspoon turmeric powder
*1 teaspoon coriander powder
*1/2 teaspoon garam masala
*Salt to taste
*1 tablespoon oil for sautéing
*Fresh coriander leaves, chopped (for garnish)

For baking:

*Cooking spray or a little oil

Instructions

Prepare the samosa dough:

1. In a mixing bowl, combine the whole wheat flour, ajwain, salt, and 2 tablespoons of oil.

2. Gradually add water and knead the mixture into a smooth, firm dough. Cover it with a damp cloth and let it rest for about 20-30 minutes.

Prepare the beetroot filling:

1. Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds and let them splutter.

2. Add the chopped onions and green chili. Sauté until the onions become translucent.

3. Stir in the ginger-garlic paste and sauté for another minute until the raw aroma disappears.

4. Add the turmeric powder, coriander powder, garam masala, and salt. Cook for a minute until the spices are fragrant.

5. Add the grated beetroot and mashed potatoes. Mix well and cook for 5-7 minutes until the mixture is well combined and heated through. Remove from heat and let it cool completely.

Assemble and bake the samosas:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it with cooking spray or a little oil.

2. Divide the rested dough into equal portions and roll each portion into a small ball.

3. Roll out each ball into a thin oval or circle, like a mini-roti or tortilla.

4. Cut the rolled dough in half to create two semi-circles.

5. Take one semi-circle, fold it in half to form a cone, and seal the edges by pressing them together with a little water.

6. Stuff the cone with the beetroot and potato filling, then seal the open edge to form a triangle-shaped samosa. Repeat with the remaining dough and filling.

7. Place the samosas on the prepared baking sheet and lightly spray or brush them with cooking spray or a little oil.

8. Bake in the preheated oven for 25-30 minutes or until the samosas are golden brown and crisp.

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