BAKED SAMOSAS (FROM THE NEW REVISED EDITION MOOSEWOOD COOKBOOK)

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Baked Samosas (From the New Revised Edition Moosewood Cookbook) image

These are healthier than the originals as they are baked not fried. Personally, I like them better than fried ones. I serve them with chutney, either homemade apple or store-bought.

Provided by GuarGum

Categories     Asian

Time 1h25m

Yield 15-16 samosas

Number Of Ingredients 14

2 1/2 cups flour
1/2 teaspoon salt
1 cup buttermilk or 1 cup yogurt
2 large potatoes (large fist size)
1 tablespoon butter
1 cup onion, finely minced
2 garlic cloves, minced
1 tablespoon ginger, finely grated
1 teaspoon mustard seeds
1 teaspoon dried coriander
3/4 teaspoon salt
1 1/2 cups green peas, uncooked (fresh or thawed from frozen)
2 tablespoons lemon juice
cayenne

Steps:

  • Dough.
  • Mix the flour and salt together in a medium sized bowl.
  • Make a well in the centre and add the buttermilk or yogurt. Mix first with a spoon and then with your hand to make a smooth dough.
  • Add extra flour as needed to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about five minutes.
  • Cover tightly and refrigerate until you are ready to assemble the samosas.
  • Filling.
  • Peel potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.
  • Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander and salt. Saute over medium heat about 8 - 10 minutes, or until the onions are quite soft.
  • Add the onion mixture to the potatoes, along with the remaining ingredients. Mix well but try not to smush the peas.
  • Cool for at least 15 minutes.
  • Assembly and baking.
  • Preheat the oven to 425°F Generously oil a baking sheet, or cover with parchment paper.
  • Have ready a small container of flour, a fork, a small bowl of water and a pastry brush.
  • Flour a clean surface and, one by one, roll one inch balls of dough into a five inch circle.
  • Place approximately 1 1/2 tablespoons of filling in the centre of each circle.
  • Brush the inside edges of the circle with a little water and fold the edges together to make a small hem. Crimp the edges firmly with a fork.
  • Place each samosa as it is made on the greased baking sheet.
  • Bake at 425F for 15 minutes, then turn the oven down to 375F, turning the samosas over when you do. Bake for 10 more minutes.
  • Serve within 15 minutes of baking with chutney or your favourite dipping sauce.

Nutrition Facts : Calories 146, Fat 1.3, SaturatedFat 0.7, Cholesterol 2.7, Sodium 222.5, Carbohydrate 28.9, Fiber 2.6, Sugar 2.6, Protein 4.7

Aman Aman
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I'm not a big fan of samosas, but I thought I'd give this recipe a try. I was pleasantly surprised! The samosas were delicious and I really enjoyed the filling. I'll definitely be making them again.


Tieho Comba
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These samosas were good, but not great. The dough was a bit too thick and the filling was a bit bland. I think I'll try a different recipe next time.


Prem Sing
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I made these samosas for a party and they were a huge success! Everyone loved them and asked for the recipe. They're so easy to make and they taste delicious. I will definitely be making them again.


Isaiah Gonzales
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These samosas were amazing! I've made them several times now and they're always a hit. The dough is flaky and the filling is flavorful and satisfying. I love that they can be baked instead of fried, making them a healthier option. I highly recommend