Baking Instead of Deep-Frying: What Changes in Pakoras and Samosas

The cookbook deliberately reworks two foods often associated with deep-frying. Its pakoras are baked as a loaf, sliced, lightly oiled, then broiled for a crisp finish.

The vegetable samosas are also baked. The filled pastries are lightly sprayed with olive oil, baked until they begin to brown, then turned and baked again.

Baking changes the texture compared with frying, so the source compensates with browning steps and controlled oil on the surface. Chutneys and lemon provide the sharp contrast traditionally expected beside these snacks.

Ingredients

• Gram-flour pakora batter or filled samosa pastry
• A lightly oiled pan or baking sheet
• Olive oil spray
• An oven at 350°F (180°C)
• A broiler for the pakora finish
• Chutney or lemon for serving

Method

Use the source’s structure rather than treating baking as a simple temperature swap. For pakoras, bake until set, slice, lightly oil, and broil briefly for browning. For samosas, bake, turn, spray lightly again, and continue until the pastry is evenly browned.