Aarti Paarti’s Baked Samosas

I love anything that comes in the form of a pocket – pierogies, empanadas, ravioli, calzones, and especially samosas; however, I’m not one for deep frying things in my kitchen because of the smell and the mess, which means that I usually don’t make my own pocket food.  I was a stickler for fresh samosas when I traveled in India so when I saw Aarti’s baked samosas I knew I had to try them, despite the fact that they looked pretty time consuming to make.

I watched her video to learn how to correctly fold the dough of the samosa and followed her recipe pretty closely.  Next time I might get a little more creative with the filling but I had to at least give Aarti’s a shot first.

Here’s the recipe:

Baked Samosas adapted from Aarti Paarti

Ingredients

For pastry:

  • 1/2 cup all-purpose flour
  • 1/2 cup cake flour (you can use 1 cup all-purpose flour if you prefer)
  • 1/4 cup buttermilk
  • 1/4 cup vegetable/canola oil
  • Big pinch salt
  • 1/2 tsp. ajwain seeds (optional)

For filling:

  • 1 big russet potato, boiled until soft
  • 1 boneless, skinless chicken breast, poached and shredded (here’s how)
  • 1 mango, finely diced
  • Zest of 1 lime, plus juice of half of it
  • 5 tbsp chipotle sauce
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • Big handful cilantro, minced
  • Salt and pepper

1) To make pastry: In large bowl, combine flours, buttermilk, oil, salt and ajwain seeds (I left out the seeds). Bring ingredients together into a dough. Knead for 5 minutes until it has softened a bit. Allow to rest, at room temperature, for 15 minutes. You can put this in the fridge too, but make sure you let it sit at room temperature for 20 minutes or so, in order for it to soften.

2) Make filling: Combine all ingredients with your hands until it’s well mixed up. Taste for seasoning. Set aside.

3) When it’s rolling time, preheat oven to 425 degrees f.

4) Roll the dough into a short cylinder. Slice into two. Slice each half into two, so you have 4 bits. Roll each bit into a ball. Flatten ball into a disc, then, on floured surface, roll into a 1/8″ thick, 7″ wide circle. Cut into two semi-circles.

5) Place a tablespoon or so of filling in the center of one of the semi-circles. Have a small bowl of water handy. Dip your finger in the water and run it along the edges of the semi-circle. Arrange semi-circle so the flat side is facing away from you. Grab the left corner and fold it over dough in a triangular motion, so that this corner lands on the bottom right side of the filling. Do the same with the other corner. (see video for better illustration!). Squeeze bottom shut, and fold over, sealing with water. If you like, seal using a fork. Place on lightly greased baking sheet. Repeat, until you have 8 big samosas ready for baking!

Filling should be a little bigger than a golf ball

Turn one corner over and seal with a little water

Turn the opposite corner over and pinch to seal (I used a fork)

6) Bake for 15 minutes at 425, then turn heat down to 375 and bake 10 more minutes. You can flip them over just before you turn the heat down if you like.

7) Serve hot, with the chutney…

For more help you can watch Aarti’s instructional video here:

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3 responses to “Aarti Paarti’s Baked Samosas

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  2. Pingback: A Sunday Pierogi (or Pyrohy) Making Session | Wanderlust for Food

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