Baked Samosas From The New Revised Edition Moosewood Cookbook Recipe

Ingredients for Baked Samosas From The New Revised Edition Moosewood Cookbook

• 2 cups all-purpose flour
• 1 teaspoon salt
• Buttermilk
• 2 large potatoes
• 2 tablespoons butter
• 1 medium onion, finely chopped
• Garlic Cloves
• 1-inch piece ginger, grated
• 1 teaspoon mustard seeds
• Dried Coriander
• Green Peas
• Lemon Juice
• Cayenne

How to Make Baked Samosas From The New Revised Edition Moosewood Cookbook

1. **Make the Dough:**
2. In a medium bowl, whisk together 2 cups all-purpose flour and 1 teaspoon salt.
3. Create a well in the center and add 3/4 cup buttermilk (or plain yogurt).
4. Mix with a spoon, then use your hands to form a smooth dough. Add more flour, 1 tablespoon at a time, if needed to prevent sticking. The dough should be soft.
5. Knead the dough in the bowl for 5 minutes.
6. Cover the bowl tightly and refrigerate for at least 30 minutes.
7. **Prepare the Filling:**
8. Peel and chop 2 large potatoes into 1-inch pieces.
9. Boil the potatoes in a saucepan with enough water to cover until very soft (about 15-20 minutes). Drain and mash.
10. Melt 2 tablespoons butter in a heavy skillet over medium heat.
11. Add 1 medium onion (finely chopped), 2 cloves garlic (minced), 1-inch ginger (grated), 1 teaspoon mustard seeds, 1 teaspoon coriander powder, and 1/2 teaspoon salt.
12. Sauté for 8-10 minutes, until the onions are soft.
13. Add the mashed potatoes, 1 cup frozen peas, 1/4 teaspoon turmeric powder, 1/4 teaspoon cumin powder, and 1/4 teaspoon cayenne pepper (optional) to the skillet.
14. Mix well, being careful not to over-mash the peas. Let the filling cool completely (at least 15 minutes).
15. **Assemble and Bake:**
16. Preheat oven to 425°F (220°C). Generously grease a baking sheet or line it with parchment paper.
17. Prepare a small bowl of flour for dusting, a fork, and a small bowl of water with a pastry brush.
18. On a lightly floured surface, roll 1-inch balls of dough into 5-inch circles.
19. Place approximately 1 1/2 tablespoons of filling in the center of each circle.
20. Brush the edges of the circle with water. Fold the edges over the filling to create a half-moon shape, pressing firmly to seal.
21. Crimp the edges with a fork.
22. Place the samosas on the prepared baking sheet.
23. Bake for 15 minutes at 425°F (220°C).
24. Reduce the oven temperature to 375°F (190°C), flip the samosas, and bake for another 10 minutes, or until golden brown.
25. Serve hot with your favorite chutney (apple chutney recommended!).