Samosas are basically a potato patty covered in dough. They are typically deep fried and can be served with chutney or yogurt. I made these as part of menu this past Saturday night and wanted something baked rather than fried. I love these fried however I didn’t want to stand next to a pot of hot oil for as long as it would take to cook enough of these to feed our usual crowd.
After a bit of web searching I settled on this recipe. After making several guesses to make up for missing info in the recipe the end result was something that looked a bit like a small pita pocket filled with a tasty filling. All but 3 of 24 were consumed by 8 people, including 3 kids, as part of a large meal. I consider that a success.
Servings: 24 samosas
Prep time: 30 minutes
Total time: 2 hours
- 4 cups all-purpose flour, plus extra for rolling
- 2 tsp. kosher salt, divided
- 1 2/3 cup whole milk Greek yogurt
- 1/2 cup water
- 1 3/4 lbs. Yukon Gold potatoes (white potatoes would work well as well)
- 4 Tbsp. unsalted butter, divided
- 1 yellow onion, minced (about 1 1/2 cups total)
- 4 cloves garlic, minced
- 1 1/2 Tbsp. grated ginger
- 2 tsp. mustard seeds
- 2 tsp. coriander seeds
- 2 1/2 cups frozen petite green peas
- 3 Tbsp. lemon juice
- 1 tsp. California sweet paprika
- cracked black pepper
- First make the dough. Combine the flour and 1 tsp. kosher salt in a large bowl. Add the yogurt and mix with a spoon until you have a shaggy mess (I’m not sure what else to call it).
- Add about a 1/4 cup of water and work it into the dough with your hands. If all of the shag pile hasn’t come together into a ball then add a bit more water. Stop adding water once most of the flour/yogurt mixture has come together.
- Kneed the dough in the bowl for about 5 minutes. Cover with plastic wrap and refrigerate until you are ready to assemble the samosas.
- Start the filling by peeling the potatoes and cutting them into approximately 1″ cubes. Put the potatoes in a saucepan and fill with water so that it covers the potatoes by 1″. Bring to a boil. Check for doneness after about 10 minutes by poking one of the cubes with a fork; if the fork easily pierces the potato then it done. When done strain well, transfer to a large bowl and mash. It’s ok if a few chunks escape the masher. Set aside.
- Put the mustard and coriander seeds in a cold, dry, 12″ skillet. Heat over high heat for 1-2 minutes until the mustard seeds start to pop. Transfer to the bowl of a mortal and grind (or use a spice/coffee grinder). Set aside.
- Reduce the heat under the skillet to medium and add 2 Tbsp. unsalted butter. When the butter is melted add the onions and 1 tsp. kosher salt, toss to coat with butter and cook for 7-8 minutes until the onions have softened. Add the garlic, ginger, ground mustard and coriander seeds. Stir and cook until the garlic and ginger become fragrant, about 1 minute. Dump the contents of the skillet into the bowl with the potatoes.
- Turn off the heat under the skillet. Add the remaining unsalted butter and the peas. Allow the residual heat to melt the butter and help thaw the peas.
- While the peas thaw a bit mix the potatoes and onion mixture. Add the peas and fold them in trying not to crush too many.
- Cover the bowl with plastic wrap and chill for at least 15 minutes. Longer is OK.
- After the filling has cooled preheat the oven to 425°F.
- Now for the time consuming part… Remove the dough from the refrigerator. Scatter a generous pinch of flour on the counter and flatten the dough into a 1″ high disk; square up the slides as best you can. Cut the square into quarters. Working with one quarter at a time cut it into 6 pieces.
- Roll each piece of dough out until it is about 6″ long by 3-4″ wide. Place a generous scoop of potato filling in the center of the dough. Brush a bit of water around the dough and then fold the dough over the filling. Press the dough around the filling to form a seal. Use a 3″ round biscuit cutter to cut out the samosas from the extra dough.
- Repeat with the remaining pieces of dough. You can add a bit of scrap dough to the smaller pieces of dough as needed. This can be a sticky dough; I found I needed quite a bit of flour on the counter to keep the dough from sticking.
- Place the finished samosas on a baking sheet lined with parchment or a silicon mat. I used two baking sheet for all 24 samosas.
- Bake both trays at 425°F for 15 minutes. Rotate and swap the sheets, turn the oven down to 375° and bake for another 10 minutes.
- Cool for 5-10 minutes before serving. Serve with a green chutney or yogurt with a bit of cumin and lemon juice.
I used a #40 disher to get scoops of the filling. It equals about 1 tablespoon of filling.
I couldn’t remember what samosas traditionally look like so I went with a circle. Apparently a triangle is their regular shape.
I meant to brush a bit of egg wash on these before baking. Turns out they didn’t really need it, turning out lightly browned without any extra effort.