Baked Samosas From The New Revised Edition Moosewood Cookbook
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.
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 425f generously .
Ingredients
flour, salt, buttermilk, potatoes, butter, onion, garlic cloves, ginger, mustard seeds, dried coriander, green peas, lemon juice, cayenne