1. Dough. 2. Mix the flour and salt together in a medium sized bowl. 3. 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. 4. 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. 5. Cover tightly and refrigerate until you are ready to assemble the samosas. 6. Filling. 7. 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. 8. 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. 9. Add the onion mixture to the potatoes, along with the remaining ingredients. Mix well but try not to smush the peas. 10. Cool for at least 15 minutes. 11. Assembly and baking. 12. Preheat the oven to 425°F Generously oil a baking sheet, or cover with parchment paper. 13. Have ready a small container of flour, a fork, a small bowl of water and a pastry brush. 14. Flour a clean surface and, one by one, roll one inch balls of dough into a five inch circle. 15. Place approximately 1 1/2 tablespoons of filling in the centre of each circle. 16. 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. 17. Place each samosa as it is made on the greased baking sheet. 18. 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. 19. Serve within 15 minutes of baking with chutney or your favourite dipping sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
