Provider Farm

From our fields, for your family

Baked Samosas

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.

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


  • 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




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.

Kerry, fusing several recipes together