|Samosas are traditionally deep fried pastry with potato or meat fillings, various blend of spices and served with some kind of chutney. The recipe varies depending upon who is making it.|
Makes: 8 samosas
For the shell:
1 cup all purpose flour + 2-3 tablespoon for dusting
5-6 tablespoon water
1 teaspoon cumin seeds
1 teaspoon salt
5-6 small potatoes, boiled & mashed
1 tsp salt
1 tsp coriander seed, toasted
2-3 green chillies, chopped
1 tsp ginger root, minced
2 tsp mint paste (may use fresh chopped mint)
handful peanuts & peas (frozen & fresh)
-Preheat the oven to 375 F.
– In a medium bowl, mix flour with cumin seeds & water. Slowly pour water little by little kneading into a dough. Cover the dough with wet paper towel for 10-15 minutes.
-In another bowl, mix all the ingredients for fillings.
-Divide the dough into 8 medium size balls.
-On a clean surface, dust some flour and roll the ball into circular disc, slight cut off the top part.
-Put generous amount of filling into the disc. Dampen the edges of disc with water.
-Fold the disc into cone shape sealing the edges well.
-Place them on a parchment lined baking sheet and bake for 30-35 minutes, rotating them every 8-10 minutes.
-Serve them hot with chutney or ketchup.
I am very happy with the final result because they were crunchy and the filling was very flavorful, maybe little hot than store bought samosas. So, if you like less spicy samosas, go easy on chillies. I was nervous that it would not turn out right and had to constantly check the oven every 5 minutes or so! But have some patience, easier said than done, trust me they will slowly brown and become crunchy. Peanut added some crunch to the samosa which I enjoyed…When you really think about it, it is less hassle than frying, healthy, & taste great just like fried versions. So why not give this baked samosa a shot?