Baked Samosas

These were really delicious and I can’t wait to make them again. I think next time I’d punch up the spices a bit and have chutney on hand but otherwise they were damn good. This recipe came from the Hollyhock Cookbook.

Samosa Dough

• 1 1/3 cup Yogurt or Sour Cream
• 1 tbsp Ginger, grated
• .5 Jalapeno, seeded and finely minced
• 1 tsp Salt
• 2 cups Unbleached White Flour
• 1 cup Whole Wheat Flour

1. In a medium bowl, combine yogurt or sour cream with the ginger, jalapeno and salt. 
2. Add the flours and stir with wooden spoon until too difficult and then work with your hands.
3. Knead dough on a lightly floured surface until it becomes elastic. About 5 minutes. Cover with damp towel or other wrap and set aside.

Samosa Filling

• 3 cups Potatoes, diced
• 2 cups Onions, finely diced
• 1.5 cups Carrots, finely diced
• .25 cup (Yes, this much!) Ginger, grated
• 2 tbsp Garlic, crushed
• 2 tbsp Coriander Seeds, toasted and ground
• 1 tbsp Whole Black Mustard Seeds
• Juice from half a Lemon
• Salt to taste
• 1 cup Peas, frozen or fresh
• .25 cup Butter, melted

1. In a pot, boil potatoes until tender. Drain and set aside in large bowl.
2. In medium sized fry pan, saute onion, carrots, ginger, garlic, coriander and mustard seeds until carrot is tender. Add to potatoes.
3. Stir in lemon juice and salt to taste. 
4. Fold in peas.
5. Preheat oven to 350′.
6. Divide dough into 16 equal pieces.

1. On a lightly floured surface, use a rolling pin to roll each piece of dough into a thin, round shape approximately 5 inches in diameter. 
2. Place a scoop of filling on half the circle of the dough and fold over to make a half moon. Pinch edges together and place on well oiled cookie sheet. 

1. Brush finished samosas with butter and bake until brown about 30-40 minutes. You can also freeze before baking.