Above: Finished samosas are really good with mango or mint chutney.
When I use the oven, especially in the warmer months. I have to make use of the whole oven so I feel that heating up the house is worth it. Since I was already making the chicken today, I decided to make samosas as well.
I can’t take full credit for this recipe. I am often inspired by recipes but invariably make it my own. In this case, the inspiration came from Aarti Sequeira’s blog, the host of the new Food Network Show: Aarti Paarti.
I have made samosas many times but have not been 100% happy with the results, especially with the dough. The dough I would make, which was a traditional chapatti dough, was just flour, water, salt and a little oil. It worked fine if I was going to fry the samosas, however, if I tried to bake the samosas, I found the dough too dry.
So I was looking for a good baked recipe and that’s how I found Aarti Sequeira’s blog, So for my version I stayed fairly true to her dough but adapted my own filling but her video is really handy for the folding. Boy did they come out good!
- 1 c white flour
- 1 c cake flour
- 1 tsp salt
- ½ c lowfat buttermilk
- ½ c peanut oil
- 3 russet potatoes
- 1 tsp curry
- ½ tsp tumeric
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp caraway or ajwain seeds
- ½ tsp ground coriander seeds
- 2 tbsp mango chutney
- 1 tsp minced fresh cilantro
- ¼ c chicken broth
- 1 tbsp butter
- For the dough, mix the white and cake flour with the ½ tsp salt, buttermilk, oil and caraway or ajwain seeds
- Knead for 5 minutes
- Let rest for 20-30 minutes
- Peel and boil the potatoes with salt and tumeric. When tender, drain.
- Add butter, chicken broth and mash potatoes.
- Mix in remaining spices, chutney, and fresh cilantro.
- Form the dough into small balls, 1½ inches in diameter. On a lightly floured surface, roll out the dough into thin circles, about 7" in diameter. Cut into half into two semi circles.
- Place a 1" ball of filling in each semi circle of dough and fold into triangle. You fold the cuts side up, forming a corner, with the curved sides meeting. Repeat with the other side. Seal well. You will get a triangular shaped pastry.
- Place samosas on a greased cookie sheet.
- Preheat oven to 425 degrees. Cook samosas for 15 minutes.
- Lower heat to 375, turn samosas over and cook for another 10 minutes.