Recipe by GuarGum
These are healthier than the originals as they are baked not fried. Personally, I like them better than fried ones. I serve them with chutney, either homemade apple or store-bought.
Top Review by Sydney Mike
Made these at the same time I made your apple chutney, & had an absolute treat with these delicious samosas & the chutney! Absolutely wonderful, & I'm keeping your recipe around to make again! Thanks for sharing it! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]
- 2 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 1 cup buttermilk or 1 cup yogurt
- 2 large potatoes (large fist size)
- 1 tablespoon butter
- 1 cup onion, finely minced
- 2 garlic cloves, minced
- 1 tablespoon ginger, finely grated
- 1 teaspoon mustard seeds
- 1 teaspoon dried coriander
- 3⁄4 teaspoon salt
- 1 1⁄2 cups green peas, uncooked (fresh or thawed from frozen)
- 2 tablespoons lemon juice
Directions See How It's Made
- Mix the flour and salt together in a medium sized bowl.
- Make a well in the centre and add the buttermilk or yogurt. Mix first with a spoon and then with your hand to make a smooth dough.
- Add extra flour as needed to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about five minutes.
- Cover tightly and refrigerate until you are ready to assemble the samosas.
- Peel potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.
- Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander and salt. Saute over medium heat about 8 - 10 minutes, or until the onions are quite soft.
- Add the onion mixture to the potatoes, along with the remaining ingredients. Mix well but try not to smush the peas.
- Cool for at least 15 minutes.
- Assembly and baking.
- Preheat the oven to 425°F Generously oil a baking sheet, or cover with parchment paper.
- Have ready a small container of flour, a fork, a small bowl of water and a pastry brush.
- Flour a clean surface and, one by one, roll one inch balls of dough into a five inch circle.
- Place approximately 1 1/2 tablespoons of filling in the centre of each circle.
- Brush the inside edges of the circle with a little water and fold the edges together to make a small hem. Crimp the edges firmly with a fork.
- Place each samosa as it is made on the greased baking sheet.
- Bake at 425F for 15 minutes, then turn the oven down to 375F, turning the samosas over when you do. Bake for 10 more minutes.
- Serve within 15 minutes of baking with chutney or your favourite dipping sauce.