Flaky pastries filled with spicy potatoes and peas. In traditional Indian cuisine, they are deep-fried (and that is still an option). But baking them works very well, and is easier and more healthful.
- 2 ½ cups flour
- ½ tsp salt
- 1 cup buttermilk or yogurt
- extra flour, as needed
Place the flour in a medium-sized bowl. Mix in the salt.
Make a well in the center, 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. Knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastries.
- 2 large potatoes
- 1 tbsp butter
- 1 cup finely minced onion
- 2 medium cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 tsp mustard seeds
- 1 tsp dried coriander (if available)
- 3.4 tsp salt
- 1 ½ cups uncooked green peas (frozen, thawed = fine)
- 2 tbsp lemon juice
- cayenne, to taste
Peel the potatoes and chop them into 1-inch pieces. Place in a sauce pan, 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 to 10 minutes, or until the onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for at least 15 minutes before filling the pastries.
The Dipping Sauce
- ½ cup cider vinegar
- ½ cup water
- 3 tbsp brown sugar
- 1 small clove garlic, minced
- 1 tsp salt
Place all ingredients in a small saucepan. Stir until the sugar dissolves.
Heat to boiling, then let simmer uncovered for about 10 minutes. It will reduce slightly.
Serve warm or at room temperature with hot samosas.
To Assemble and Bake
Preheat the oven to 425 degrees F. Generously oil a baking sheet.
Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin.
Place approximately 1 ½ tbsp. filling in the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with a fork.
Note: if you are storing the samosas to bake later on, place them on a heavily floured plate or tray, dust the tops with more flour, and cover tightly. Store in the refrigerator or freezer until baking time.
To bake, place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425 degrees F, then reduce heat to 375 degrees F, and bake for 10 minutes more. For maximum crispness, turn the samosas over when you turn the oven down.
Serve within 15 minutes o baking, with dipping sauce.
Source: The New Moosewood Cookbook, by Mollie Katzen, Ten Speed Press 2000