Baked Samosas From The New Revised Edition Moosewood Cookbook Recipes

BAKED CHICKEN SAMOSA

Steps:

• Step 1.
• Heat oil in a pan; add cumin, onions and salt sauté till golden.
• Step 2.
• Add ginger garlic paste and cook for 1 minute Add in chilli powder, coriander powder, turmeric powder, cumin powder, garam masala powder and mix well.
• Step 3.
• Add tomatoes and cook till soft. Add minced chicken and mix it well. Cook for 8 to 10 mins till chicken is cooked.
• Step 4.
• Add green peas and cook for 2-3 minutes Add in coriander leaves and mix well. Set aside.Now take samosa sheets. Spoon the chicken filling in and fold it like samosa. Seal the end with a wheat flour paste.
• Step 5.
• Arrange his in a lined baking tray and oil it well on both sides.Bake it for 20 to 30 mins, flip it over in-between.
• Step 6.
• Remove it when golden, serve hot.

SAMOSAS (MOOSEWOOD)

Steps:

• Filling:.
• Heat butter in heavy skillet.
• Add garlic, ginger, onion, salt and mustard seeds.
• Saute 6-8 minutes, or till onion is soft and clear.
• Combine all ingredients, except peas, and mix well.
• Fold in peas last, taking care not to smash them.
• Pastry:.
• Sift together flour and salt.
• Add melted butter, yogurt and enough water to make a stiff dough.
• Knead till smooth and elastic.
• Roll out very thin (1/4 inch) on a floured board and cut into 4 inch circles.
• Keep rolling and cutting till you've used all the dough.
• Place a Tablespoon of filling (approximately) in the center of each circle, leaving edges free.
• Brush edges with a little water, fold over and seal by pressing with a fork.
• Heat a 3-inch pool of oil (vegetable, canola, or peanut oil) in a heavy skillet to about 365 degrees.
• Make sure the oil is hot enough (it should bounce a drop of water on contact).
• Fry samosas till golden.
• Drain well and serve. Excellent with chutneys and raitas.

EASY BAKED INDIAN SAMOSAS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
• Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
• Bake in the preheated oven until samosas are golden brown, about 15 minutes.

BAKED SAMOSAS (FROM THE NEW REVISED EDITION MOOSEWOOD COOKBOOK)

Steps:

• Dough.
• Mix the flour and salt together in a medium sized bowl.
• Make a well in the centre and add the buttermilk or yogurt. Mix first with a spoon and then with your hand to make a smooth dough.
• Add extra flour as needed to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about five minutes.
• Cover tightly and refrigerate until you are ready to assemble the samosas.
• Filling.
• Peel potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.
• Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander and salt. Saute over medium heat about 8 - 10 minutes, or until the onions are quite soft.
• Add the onion mixture to the potatoes, along with the remaining ingredients. Mix well but try not to smush the peas.
• Cool for at least 15 minutes.
• Assembly and baking.
• Preheat the oven to 425°F Generously oil a baking sheet, or cover with parchment paper.
• Have ready a small container of flour, a fork, a small bowl of water and a pastry brush.
• Flour a clean surface and, one by one, roll one inch balls of dough into a five inch circle.
• Place approximately 1 1/2 tablespoons of filling in the centre of each circle.
• Brush the inside edges of the circle with a little water and fold the edges together to make a small hem. Crimp the edges firmly with a fork.
• Place each samosa as it is made on the greased baking sheet.
• Bake at 425F for 15 minutes, then turn the oven down to 375F, turning the samosas over when you do. Bake for 10 more minutes.
• Serve within 15 minutes of baking with chutney or your favourite dipping sauce.