Baked Punjabi-style Samosa

July 10, 2018 at 9:57 pm Leave a comment

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I’ve mentioned before that I don’t like to deep-fat fry. Don’t get me wrong, I love fried foods, I just hate the clean up and disposing of the used oil when done. So, here’s my  baked version.

1 russet potato (peeled, cubed, and boiled until fork tender)
2 tablespoons ghee or butter
1/2 cup chopped onion
2 teaspoons finely grated ginger
1 clove garlic, grated
1/2 teaspoon cumin
1/2 teaspoon garam masala or prepared curry
1/2 teaspoon coriander
1/4 teaspoon turmeric
cayenne to taste
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoon finely chopped fresh cilantro
1 box store-bought pie crust, thawed
1 egg, beaten

Preheat oven to 375ºF

Drain and smash cooked potatoes coarsely

Over medium-high heat melt the butter in a pan
add onion and cook until translucent and just starting to brown
add ginger and garlic and cook a minute more
stir in the spices and salt
add potato
stir until well combined
move to the fridge to cool

While the filling cools roll out the pie crust, just enough to thin it a little bit
cut circles about 6” in diameter using a small bowl or cutter as a template
you should be able to make approximate 8

Cut the circles in half and elongate dough a little bit
brush edges with egg wash
fold edges over and press down firmly to seal
if the dough becomes too soft while working, simply pop the whole baking sheet back in the freezer for a few minutes
spoon about 1 tablespoon of filling onto each half circle
pinch closed and set aside

samosa

When all the samosas are filled, brush them with egg wash
place on a baking sheet
bake for 15-20 minutes until golden brown
cool about 5 minutes
serve hot with your favorite chutney

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Entry filed under: For One or Two, Indian, Popular Ethnic Dishes, Sides & Salads, Uncategorized, Vegetarian.

Cheaters Chutney – A small batch Poke – A small batch

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