Ingredients
-
-
2 1/2
-
1/2
-
1
-
-
2
-
1
-
1
-
2
-
1
-
-
-
-
-
Directions
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. |
