Provider Farm

From our fields, for your family

Baked Samosas

Course: 
These are delicious! Not the same as fried ones, but still good and better for you. You can sub in whatever veggies you like. Eat with cilantro chutney.
Ingredients: 

Pastry Dough

  • 1 cup flour (white, whole grain or a mix, I've made with 100% whole grain and they were delicious)
  • 2 Tbsp. butter
  • 1 tsp. salt
  • water

Filling

  • 1 1/2 pounds potatoes (2 large), boiled and chopped
  • 1 medium yellow onion, diced
  • 1-inch piece ginger, peeled and grated on a microplane (or minced)
  • 1 medium hot chili, finely diced (remove the ribs for less spice, if desired)
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons garam masala
  • 3/4 cup peas, fresh or frozen, cooked (I always replace these with a different vegetable becuase I don't have them on hand ever)
  • 1/2 cup roughly chopped cilantro, loosely packed

 

 

Directions: 

Add a teaspoon of oil to a pan and add onions and ginger. Cook until the onions start to soften and add spices to toast. Cook for a couple minutes and then add vegetables. Cook until warmed and add salt and cilantro and cook 5-10 minutes more for flavors to blend. Set aside to cool.
To make pastry, cut butter into flour and salt with two knives or a pastry cutter or using your fingers. Add just enough cold water to make a dry dough like a pie crust.
Divide the dough into 6 equal parts and roll out into ¼ inch disk.
With a knife cut this disk midway so that you get ½ moon shaped disk.
Fold the half disc into a cone and spoon out about a tbsp of filling into it. Apply water around the corner and seal the edges tightly.
Brush this samosa with olive oil and bake at 350 degree F till light brown in color.

Credit: 
Kerry, fusing several recipes together