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Baked Samosas From The New Revised Edition

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Ingredients

Adjust Servings:
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

Nutritional information

146
Calories
11 g
Calories From Fat
1.3 g
Total Fat
0.7 g
Saturated Fat
2.7 mg
Cholesterol
222.5 mg
Sodium
28.9 g
Carbs
2.6 g
Dietary Fiber
2.6 g
Sugars
4.7 g
Protein
1743g
Serving Size

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Baked Samosas From The New Revised Edition

Features:
    Cuisine:

      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]

      • 105 min
      • Serves 3
      • Easy

      Ingredients

      Directions

      Share

      Baked Samosas (From the New Revised Edition Moosewood Cookbook), 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 , 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], 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


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      Steps

      1
      Done

      Dough.

      2
      Done

      Mix the Flour and Salt Together in a Medium Sized Bowl.

      3
      Done

      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.

      4
      Done

      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.

      5
      Done

      Cover Tightly and Refrigerate Until You Are Ready to Assemble the Samosas.

      6
      Done

      Filling.

      7
      Done

      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.

      8
      Done

      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.

      9
      Done

      Add the Onion Mixture to the Potatoes, Along With the Remaining Ingredients. Mix Well but Try not to Smush the Peas.

      10
      Done

      Cool For at Least 15 Minutes.

      11
      Done

      Assembly and Baking.

      12
      Done

      Preheat the Oven to 425f Generously Oil a Baking Sheet, or Cover With Parchment Paper.

      13
      Done

      Have Ready a Small Container of Flour, a Fork, a Small Bowl of Water and a Pastry Brush.

      14
      Done

      Flour a Clean Surface and, One by One, Roll One Inch Balls of Dough Into a Five Inch Circle.

      15
      Done

      Place Approximately 1 1/2 Tablespoons of Filling in the Centre of Each Circle.

      Avatar Of Nevaeh Bishop

      Nevaeh Bishop

      Vegan chef dedicated to proving that plant-based cuisine can be flavorful and satisfying.

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