She likes to bake. Actually, baking is the only thing she does. It's a passion.

Baked… Samosas?

Posted: September 10th, 2009 | Author: bakezilla | Filed under: Bakezilla | 5 Comments »


While baking sweet things is my passion, a girl can’t eat goodies alone.  What I’ve discovered is that I can make healthy versions of some awesome foods by employing my baking skills.  Samosas are my favorite of this genre.  They are a traditional Indian dish, which are usually deep friend – not exactly the healthiest thing in the world.  But, these are delicious and pretty healthy, and are hand-held and easily portable (I made these for a picnic with our very own Kosher chick, Rita, and some other friends).  And, I get to use several favorite baking tools, including my pastry brush, rolling pin, and cookie trays.

First, make the dough, by mixing up 2 1/2 cups flour, a pinch of salt, and 1 cup yogurt or buttermilk (nonfat is fine, and to make them vegan, use soy yogurt).  Use your hands to mix and then kneed the dough for about 5 minutes (wash your hands first!!!).  Wrap the dough in saran wrap and put it in a fridge.

Next, make the filling.  Peel 2 large or 3 small potatoes (for a twist, use sweet potatoes, which are tasty and have lots of nutrients), cut them into 1-inch cubes, cover them with water in a saucepot and boil until those suckers are nice and soft.  Drain ‘em and mash ‘em, just like regular mashed potatoes.  Set aside.

Heat up 1-2 tbs butter or olive oil (again, oil if you want a vegan version) in a skillet, and throw in a cup of minced onion (any variety is fine), 1 tbs of grated ginger, 1-2 tbs minced garlic, and about a teaspoon each of mustard seed and coriander (careful – the mustard can be spicy).  Saute until the onions are soft, keeping a close eye on it so it doesn’t burn.  Add this, as well as 1 1/2 cups of uncooked peas (frozen works well), to the potatoes, and gently mix it up.

Next is the messiest part. Pre-heat the oven to 425 and oil a cookie sheet.  Flour a surface, and keep some extra flour out, as well as a small bowl of water and a pastry brush.  Pinch off about an inch wide ball of dough, and roll it out into a 5 inch (ish) circle. (yes, rolling pins have a use other than cookies).  Put in about a tablespoon of the potato-pea mix stuff in the center of the circle.  Then brush the outside of the circle with water, fold it over, and press it together with a fork to make a seam.

Bake the samosas for 15 minutes at 425, and then turn the oven down to 375 for 10 minutes.  While they bake, make the dipping sauce: put 1/2 cup cider vinegar, 1/2 cup water, 3 tbs brown sugar, 1/2 teaspoon of minced garlic, and a little salt into a small saucepan, heat to boiling, then simmer for about 10 minutes.  Stir so the sugar dissolves.

Yeah, these are totally high maintenence, but they are so tasty!  And portable!  Yum!

5 Comments on “Baked… Samosas?”

  1. 1 Johanna said at 7:54 pm on September 10th, 2009:

    WHOA! I’m in. I am making these soon. I love hand-pies, in all their various forms.
    Could they freeze? Subquestion, do you think I could make them with different fillings, freeze them, and then heat them up for a savory breakfast? I think this merits experimenting!!! :)

  2. 2 leah said at 5:18 pm on September 12th, 2009:

    mmmm….i like this sweet potatoe idea. my mom used to make empanadas (looks like these!) with sweet potatoes. growing up, i didn’t realize you could use other ingredients :) wish i could join you gals on a picnic!

  3. 3 bakezilla said at 9:44 am on September 13th, 2009:

    Joh – they freeze very well! I don’t see why not for breakfast – maybe potatoes and sausage – maybe turkey for healthy, or chorizo for something interesting/Spanish (or because I love chorizo)? And of course some different spices – I don’t like ginger at breakfast.

    Leah – If you’re ever up our way, I’m sure all the NYC pretty girls will make you a most extravagant picnic!

  4. 4 Adi said at 10:35 am on September 14th, 2009:

    Oh. My. GOD. You have no idea how all over stealing these I am.

  5. 5 Briana said at 2:01 pm on September 17th, 2009:

    I LOVE samosas (and empanadas, Leah ;) so I am TOTALLY making these! Looks great!! Thanks for sharing!

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