1 hr 25 mins
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.
My Private Note
Units: US | Metric
- 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
- 2Mix the flour and salt together in a medium sized bowl.
- 3Make 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.
- 4Add 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.
- 5Cover tightly and refrigerate until you are ready to assemble the samosas.
- 7Peel 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.
- 8Melt 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.
- 9Add the onion mixture to the potatoes, along with the remaining ingredients. Mix well but try not to smush the peas.
- 10Cool for at least 15 minutes.
- 11Assembly and baking.
- 12Preheat the oven to 425°F Generously oil a baking sheet, or cover with parchment paper.
- 13Have ready a small container of flour, a fork, a small bowl of water and a pastry brush.
- 14Flour a clean surface and, one by one, roll one inch balls of dough into a five inch circle.
- 15Place approximately 1 1/2 tablespoons of filling in the centre of each circle.
- 16Brush 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.
- 17Place each samosa as it is made on the greased baking sheet.
- 18Bake at 425F for 15 minutes, then turn the oven down to 375F, turning the samosas over when you do. Bake for 10 more minutes.
- 19Serve within 15 minutes of baking with chutney or your favourite dipping sauce.
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Nutritional Facts for Baked Samosas (From the New Revised Edition Moosewood Cookbook)
Serving Size: 1 (1743 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 146.0
- Calories from Fat 11
- Total Fat 1.3 g
- Saturated Fat 0.6 g
- Cholesterol 2.6 mg
- Sodium 222.5 mg
- Total Carbohydrate 28.9 g
- Dietary Fiber 2.6 g
- Sugars 2.5 g
- Protein 4.7 g