Aloo Samosas - Baked Savory Pastries

Aloo Samosas - Baked Savory Pastries

These crunchy pastries are loved and eaten throughout India and Pakistan. There are basically two kinds: the spiced potato filled (aloo) samosa and lamb filled (keema) samosa. Filling the samosas can be a bit confusing to get right but once you figure it out, they're actually easy and fun to make. They are mostly deep fried but can also be baked, as they are here. Samosas are a perfect finger food for dipping in chutney or a flavorful sauce.

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Course: Appetizer, Brunch, Snack

Cuisine: Indian, North Indian, South Indian

Prep Time: 30

Cook Time: 1

Resting: 1

Total Time: 2 30

Servings:

Author: My Hungry Traveler

Equipment

Food processor
Large skillet
Large baking pan lined with parchment paper
Small bowl
small saucepan
Pastry brush

Ingredients

1½ cups All-purpose flour
1 tbsp Kosher salt
1 tsp Cumin seeds, lightly crushed
½ cup Vegetable oil or shortening
7 Tbsp Water
2 tsp Coriander seeds or ½ ground
1½ lb Russet potatoes, boiled 12 minutes, drained, rinsed with cold water. Peel and cut into ½ cubes
½ cup Baby peas, frozen
3 medium Hot green chillies or serrano, chopped (or ¼ tsp Cayenne)
1 tsp Each: cumin and black mustard seeds
1 tsp Turmeric
1 tsp Each: finely chopped garlic and fresh ginger
½ tsp Garam marsala
2 tbsp Lemon juice
Kosher salt and pepper
¼ cup Ghee (for lightly brushing baked samosas)

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Instructions

Prepare Flaky Dough

Place flour and salt in the food processor. Pulse a few times to combine. Add 4 tbsp oil or shortening and pulse until the fat is well distributed into the flour. With motor running, add 6 tbsp water through the feed tube until a ball of dough forms, about 15 seconds. With hands, form a ball and coat with a little oil. Wrap in plastic wrap and put in a bowl to refrigerate for 30 minutes.

Make Filling

In a large skillet with 4 tbsp oil over medium-high heat. Add coriander, cumin, and black mustard. Fry 15 seconds then add onions, ginger, and garlic. Stir fry until onions turn light brown, 4-5 minutes. Add potatoes and peas, stir and fry until potatoes become dry and look fried, about 10 minutes. Turn heat off.
Add turmeric, garam masala, lemon juice, salt and pepper. Set aside. Filling can be made 2 days in advance and refrigerated.

Prepare Samosa Wraps

Remove dough from refrigerator. Knead for a minute. Divide into 2 equal halves. Roll each half into a long ½-inch diameter and cut into 8 equal slices. Roll each slice into little balls.
Working a lightly dusted surface, dust a ball with flour and roll it into a 6-inch flat circle. Cut circle in half. Repeat process until all the balls are flattened and 32 flat semi-circle wrappers have been formed.

Fill Wrappers

Place a small bowl of water next to the workboard. Make a small cone by moistening 1 straight edge of the semi-circle.
Place 3 fingers over disc with round edge towards you. Fold both straight edges over your fingers, moistened edge overlapping dried edge and press together to seal.
Fill cone with 1 tbsp filling and generously moisten the open tops ridges of the cone. Press tightly to seal into a triangle shape.
Place completed samosas on a parchment lined baking sheet. When finished, place another piece of parchment or kitchen towel over samosas and set aside for 30 minutes or up-to 2 hours.

Cook and Serve Samosas

Preheat oven to 350°F (175°C). Heat ghee in a small saucepan. Remove top paper and when oven is heated, bake samosas for 20 minutes until golden brown, turning once-or-twice. Remove and immediately brush each samosa with a light sheen of ghee. Let sit 5 minutes and serve with Tamarind chutney and/or Mint chutney.

Notes

Samosas can be frozen and used whenever. Cool and freeze on the tray they were baked on. When frozen, scoop into a ziplock freezer bag and placed back in the freezer. Defrost on the counter and bake to reheat.

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