Baked Samosas with Mango Chutney
1/4 cup olive oil
2/3 cup water
2 cups whole wheat pastry flour
1 tsp. kosher salt
1/2 tsp. baking powder
In a small bowl, whisk together the oil and water. In a separate bowl, whisk together the flour, salt and baking powder. Stir in two-thirds of the oil-water mixture, then add more of the mixture, 1 Tbs. at a time, until the dough is just moistened and comes together in a ball.
Turn the dough out onto a lightly floured surface and knead for 1 minute. Form the dough into a ball and wrap in plastic wrap. Let rest at room temperature for 30 minutes.
2 medium potatoes
2 tablespoons oil
1/2 medium onion, peeled and finely chopped
1/2 cup green peas
1/2 tablespoon ginger
1/2 hot green chili (finely chopped)
1 1/2 tablespoons green coriander (cilantro)
1/2 teaspoon salt
1/2 teaspoon garam masala
1/2 teaspoon ground cumin seeds
Boil and cool the potatoes, I left skins on. Dice into 1/4 inch size. Heat 2 tablespoons oil lower the heat and carefully put the onion. Stir fry until golden brown in medium heat, add peas, ginger, green chili, and fresh coriander (cilantro).
Add diced potatoes, salt and all spices. Mix and cook on low heat for 3-4 minutes. Do not forget to stir while cooking.
On a floured surface, roll the dough into a rope about 18 inches long and cut into 8 equal pieces. Form each piece into a ball and flatten into a disk. Roll out each into a 6-inch round, dusting often with flour. Cut each round into quarters. Makes 32.
Spoon one tablespoon of potato filling onto strip of dough. Fold over gently, seal ends with a small amount of water and use fork to make small indentions. Place on greased baking sheet. When baking sheet is full, lightly spray the tops of the samosas with olive oil and bake at 425 for 15 minutes.
Let cool for 5 minutes then serve with mango chutney. I cheated and used store bought chutney but you can make your own as well.