Baked Samosas

Indian cuisine is one of my favourites, even though I never tried it until I was probably about 23 years old. Now I have most of the spices (which is a lot) used in that kitchen and I try a lot of different recipes each week.
I also quite often go to Delhi O’Deli, an Indian vegetarian street food bar in the heart of Dublin. I can honestly say that they make beautiful food and most of my recipes are based on their dishes. 

A few days ago I made my first samosas but I baked them instead of frying. They turned out amazingly well and weren't that hard to make. They can be served separately with sauces on the side or, as they do in the restaurants, they can be cut in half, placed on a plate or in a bowl and covered with some natural yoghurt, followed by spicy red pepper relish, mint and coriander chutney, and tamarind sauce. Garnish with lettuce, onion and tomato on top and enjoy!

Ingredients (for about 20 medium sized pieces):

For the dough
  • 0,5 kg of flour
  • 0,25 of milk
  • 2 tbsp of butter (melted)
  • 1 egg
  • 1 tsp of sugar
  • 10g of dried yeast
  • pinch of salt
Add yeast to a warm milk, then salt, sugar and one 1 tsp of flour and mix gently. Put it aside for about 10 min for mixture to foam. In a big bowl put the rest of the flour and mix in the yeast mixture. Then add en egg and knead the dough until soft.  At the end add the melted butter and knead a little bit again. Leave it covered in a warm place for about an hour to rise.

For the filling
  • 2 large potatoes, boiled
  • 200g of peas, cooked
  • 2 medium carrots, boiled
  • 100g of chickpeas, cooked
  • 1 big onion
  • 2 green chillies
  • 2 cm piece of ginger, peeled and grated 
  • 1 big clove of garlic
  • about 3 tbs oil 
  • 1 tbsp cumin seeds
  • 1/2 tbsp of black mustard seeds
  • 1/2 tsp coriander powder 
  • 1/2 tsp chilli powder   
  • 1/2 tsp turmeric
  • 1/2 tsp Garam Masala 
  • 1 tsp salt 
  • 1 tbsp of lemon juice 

Boil the potatoes, carrots until just tender, then drain. When cool enough to handle cut into small cubes and set aside. If you're using dried peas and chickpeas you have to soak them over night and start cooking them before making the dough. If you're using veggies from the tin just rinse them.

Heat the oil in a large frying pan over a medium heat then add the onion, turmeric, Garam Masala, mustard seeds, cumin seeds salt, corriander powder and chilli powder and fry for about 8 minutes until the onions are softened and translucent and the spices aromatic. Don't add too much spices at this point if you're not used to them. Add 1 tsp of each now and you can add more later on, after tasting.
After 8 minutes stir in the garlic, chillies, potatoes, chickpeas and carrots and cook for a further 5 minutes then stir in the peas and cook for 2-3 minutes until heated through. Season with the lemon juice, stir in the coriander leaves and set aside to cool.

Your dough should be ready at this time. Roll out the dough onto your countertop so it's about 1/3cm thick. Take a pint glass and cut out as many circles as you can. You can use a rolling pin to roll each circle into a thinner one. Half-full with the samosa filling then brush the top edges with egg white and press tightly to seal. Repeat with the remaining dough and filling. Brush some more egg white on top of each samosa and bake in the preheated oven to 200C for about 25/25min until golden brown. Serve warm or cold with your favourite Indian dips.


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