Baked Samosas

These are my favourite type of thing: morsels of delicately spiced veggies, with potatoes included!

I got the recipe from one of my favourite cooking blogs: ekant cook curry. This guy makes some delicious curries, beautifully spiced and photographed. I have a few more of his recipes tucked away which I am DYING to try.

And these little beauties are just fantastic, the spicing inside is perfection and I love the mix of vegetables. Baking them also means they are going to be far less high in fat than the fried versions you get in restaurants. It also means that they are ever so slightly dry, which is why they make a great addition to a saucy curry. They would also be delicious with some dipping sauce. I’m thinking sweet chilli sauce would work amazingly well.

Makes approx 15 samosas

Ingredients for the Dough

• 2 cups plain flour
• 2 tbsp melted butter
• 1 tsp salt
• 120ml ice cold water

Ingredients for the filling

• 7 new potatoes
• 1 cup of fresh peas
• 2 tsp garam masala
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp cumin seeds
• 1 tsp turmeric
• ½ tsp paprila
• Pinch ground chilli
• Salt and pepper, to season

Method

Begin by making the dough. Place the flour and salt in a food processor and pulse. 

Slowly add in the butter and blend until combined, then pour in the ice water very slowly until a firm dough is formed.

Place in a bowl, dust with flour and cover. Place in the fridge for 30 minutes.

Meanwhile, divide the potatoes into quarters, combine with the peas in a microwaveable dish and add ½ cup of water. 

Cover and microwave for 8 and a half minutes until the potatoes are cooked. Pat dry thoroughly with kitchen roll – it is essential that the filling is dry for proper cooking.

Add in the spices and mash everything together. Place in the fridge to cool.

God, I love spices

Mashed potato, Indian-style.

To assemble:

Take a palm sized ball of dough and form into a circle. Roll out on a well-floured board into a thin circle. 

  

Divide into two semi-circles.

You can use a large circular cutter if you prefer exact circles

 

Place 1-2 heaped tbsp of filling into the centre of the samosa. 

Wet the edges of the dough.

Bring the 2 points of the semi circle together,

..pinch down one edge and then the other.

 After pinching the corners and one edge, sometimes it is easier to lift it into your hand, in a cone shape, to reassemble the filling so it reaches all edges.

Bake at 180 degrees in a preheated oven for 15 minutes.

Serve as an aside with a curry or dipping sauce.