Baked Samosas

Adapted from Aarti Paarti


Yields 8 samosas


1 cup minus 2 tbsp all-purpose flour

1/4 cup yogurt or milk

1/4 cup canola oil

big pinch of salt

1/2 tsp ajwain seeds


Filling (enough for 16 samosas):

3 potatoes, diced into small cubes

1/2 to 1 cup frozen peas

1 tsp canola oil

1/2 tsp cumin-coriander powder

1/2 tsp cayenne pepper

salt to taste


For the dough:

Combine all the ingredients in a large bowl.  Mix together and then knead for 5 minutes.  Allow the dough to rest for 15 minutes.  You can put this in the fridge but let it rest at room temperature for 20 minutes.


Filling:

Boil the potatoes in water until soft.  Drain.  Heat the oil and add the cumin-coriander powder, cayenne and salt.  Fry for about 1 minute.  Add the frozen peas and cook until defrosted.  Add the potatoes and cook for another 5 minutes.  Allow to come to room temperature.


Making the samosas:

Pre-heat oven to 425F


Fill a small bowl with some water.


Divide the dough into 4 equal pieces.  Take one piece, roll into a circle 1/8' thick, 7' wide.  Cut into 2 semi circles.  Place the semi-circle so the straight side is facing away from you.  Put about a tablespoon of filling in the centre of the semi-circle.  Moisten the edges with a little bit of water.  Fold the left corner over the filling in a triangular motion.  Repeat with the right corner.  Seal the edges pressing with a fork.  Place on a lightly greased baking sheet.  Repeat with the remaining dough.


Bake for 15 minutes.  Turn samosas over.  Reduce temperature to 375F and bake for 10 more minutes.  Enjoy!