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Baked Samosas with Pomegranate Raita

December 20, 2011
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I like my fried foods with a happy side of denial. I love french fries, samosa, falafel – all of it – until I reach the prospect of making them at home, so I’m always trying to come up with ways to best recreate these foods in a way that doesn’t use up outrageous amounts of oil (I just can’t do it!)

This week, I was getting ready to make baked samosas with the slightly sad and dry dough recipe I’ve used in the past when I realized that what’s really great about fried samosas isn’t so much the oil itself but the flakiness of the dough…which we easily recreate in pie crusts! Using pie dough for baked samosas ended up being one of my favourite ideas yet – it’s definitely not the most traditional or necessarily the most beautiful, but they’re perfectly flaky and as baked samosas go, I was super impressed.

Samosa Dough

If you don’t want to go through all the work of shaping each samosa, or if you want to turn this into a main dish, just make this in a regular tart or pie dish with lattice topping over the filling.

1 cup flour
1/2 cup whole wheat flour
1/2 tsp salt
1/2 cup butter, cut into small cubes
2-3 tbsp water

Blend all dry ingredients together in a food processor. Add butter cubes then process until the dough appears crumbly. With the machine running, add water 1 tbsp at a time. At some point, the rough dough will miraculously form a ball – keep adding water until this happens. As soon as the ball forms, take out the pie dough and simply press any stray pieces into it.

Handle as little as possible and keep in the fridge if you’re going to pause before using it – if the butter starts to melt, your crust will lose its flakiness.

Samosa Filling

1 tsp whole coriander seeds
1 tsp mustard seeds
1/2 onion, diced
2-3 potatoes, diced (use three if they’re very small, 1-2 if russet)
1/2 cup corn, peas or a mix
1 tbsp garam masala

Optional: garlic, ginger, cumin, coriander, cayenne

Bring a pot of water to a boil and add diced potatoes, cooking until just soft but not mushy. Heat a pan with 1 tbsp oil, add first two ingredients (seeds) and cover with a lid. When the seeds popping has slowed down, add diced onion and stir frequently. Add potatoes, then the rest of the ingredients. Cook for a few minutes and taste. Add more spices as desired.

Roll out squares or circles of pie dough and add a few spoonfuls of filling. Wet the edge of the dough and seal, pressing with your fingers or a fork. Arrange on a baking tray and bake at 350˚ until the edges begin to brown.

Pomegranate Raita
1 cup yogurt
pomegranate seeds (I think I used about a third of a pomegranate)
approximately 2 tbsp fresh cilantro, finely chopped
1 tsp garam masala

Serve samosas with raita and chutneys of your choice.

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