Samosas

Samosas are flaky pastries filled with spicy potatoes and peas. In traditional Indian cuisine, they are deep-fried (and that is still and[ option). But baking them works very well and is easier and more healthful. All components can be made well ahead of time. Finished samosas can be stored for days in the refrigerator or freezer. Make the Dipping Sauce while the Samosas bake. Serve samosas with any curry or as a simple supper with Gingered Carrot Soup and Raita.]

Total Time:
1 hr 55 min
Prep:
1 hr 30 min
Cook:
25 min

Yield:
15 or 16 medium-sized, very sa
Level:
Easy

Ingredients
  • The Dough:
  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 cup buttermilk or yogurt
  • Extra flour as needed
  • The Filling:
  • 2 large potatoes (the size of a large person's fist)
  • 1 tablespoon butter
  • 1 cup finely minced onion
  • 2 medium cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon mustard seeds
  • 1 teaspoon dried coriander (if available)
  • 3/4 teaspoon salt
  • 1 1/2 cups uncooked green peas (frozen, thawed=fine)
  • 2 tablespoons lemon juice
  • Cayenne, to taste
  • The Dipping Sauce:
  • 1/2 cup cider vinegar
  • 1/2 cup water
  • 3 tablespoons brown sugar
  • 1 small clove garlic, minced
  • 1 teaspoon salt
Directions
The Filling:

Dough 1) Place the flour in a medium-sized bowl. Mix in the salt. 2) Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make a smooth dough. 3) Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastries.

Filling: 1) Peel the 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. 2)Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander, and salt. Saute over medium heat about 8 to 10 minutes, or until onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for at least 15 minutes before filling the pastries.

To Assemble and Bake: 1) Preheat the oven to 425 degrees F. Generously oil a baking sheet. 2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin. 3) Place approximately 1 1/2 tablespoons filling in the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with a fork. Note: If you are storing the samosas to bake later on, place them on a heavily floured plate or tray, dust the tops with more flour, and cover tightly. Store in the refrigerator or freezer until baking time. 4) To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425 degrees F., then reduce heat to 375 degrees F. and bake for 10 minutes more. For maximum crispness, turn the samosas over when you turn the oven down. 5) Serve within 5 minutes of baking, with Dipping Sauce. A nice way to serve the sauce is in individual saucers or tiny bowls, so each person can hold both samosa and sauce directly under his or her face while eating, and the sauce bowl can catch the drips. (It does drip, but that's one of the charms of this ritual.)

The Dipping Sauce:

1) Place all ingredients in a small saucepan. Stir until the sugar dissolves. 2) Heat to boiling, then let simmer uncovered for about 10 minutes. it will reduce slightly. 3) Serve warm or at room temperature with hot samosas.


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    11 Reviews
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    NEVER USE SAUCE RECIPE!!!!!! Add a table spoon of honey and some red pepperflakes if you even want to be able to swallow it.
    I made the filling, but used puff pastry instead of making the dough. My Indian friends were amazed!!
    I agree with the comments that state this recipe has no flavor. I thought the same thing and that the filling needed salt. On the contrary, the dipping sauce eliminates the need for salt in the mixture. It was A LOT of prep work for something so bland and the baking time was perfect. I will try this recipe again and make sure that the filling has more flavor. And like several of the other comments say, they most definitely DO NOT taste like the real thing. :-(
    This recipe was great even though I didnt fry them. I had to cut the baking time down on the last part to just 5 minutes, otherwise they would of burned in my oven.
    It was a great recipe, but the taste was not close to the real samosas my neighbor makes...I added some curry powder to the potato mixture to give it alittle more taste. Try it =)
    Spending an hour of prep time you would hope for something a little more exciting to come from it. I was dissappointed. The dough was dry so I had to add more yogurt and it was tough to work with. I didn't care for the mustardy sour taste. It needs more flavour.
    These are ok for a party appetizer. They taste nothing like the samosas in indian restaurants. They're more like the potatoe puff pastry in those boxed appetizer samplers.
    These are good, could use a little more flavour.
    The filling is a very nice, gentle accompaniment to other indian dishes or as lunch.
     
    Use PLENTY of oil to brush the pastries.
     
    The dough is a little tough, and makes you miss the fried ones. But a nice way to start and see if you think a fried recipie would be worth the trouble.
    The filing had nice flavor, but I didn't have success with baking these, the crust was very tough. I am going to try frying the remainder, hopefully with better success.
    This was a great recipe. Perfect with a spicy cilantro sauce.
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    Vegetable Samosas

    Recipe courtesy of Food Network Kitchen