Prep time: 45 mins
Cook time: 25 mins
Total time: 1 hour 10 mins
Make the dough first, then while it's resting mix up the filling.
- 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.
If you want more kick, add one minced red chili pepper.
Frozen peas are a nice addition.
Also if you want to add poached, shredded chicken, that's good too but I prefer the vegetarian version.
Recipe by Amor y Sabor at https://amorysabor.com/baked-samosas/
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