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Baked Potato Samosas Indian

Baked Potato Samosas Indian



  • 4 medium potatoes, peeled and diced (3 cups)
  • 1 teaspoon safflower or other neutral oil
  • 1/4 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/4 teaspoon fennel seeds
  • 1 1/2 teaspoons grated ginger or 1 tablespoon ginger paste 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon Garam Masala
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon Chaat Masala or 1/8 teaspoon Indian black salt 3/4 teaspoon salt
  • 1/4 cup water
  • 1/2 cup fresh or frozen green peas, thawed if frozen
  • 2 tablespoons cilantro leaves
  • 1/2 teaspoon lemon juice


  • 1/2 cup + 2 tablespoons whole-wheat flour
  • 1/2 cup unbleached white flour
  • 1 tablespoon cornstarch or arrowroot
  • 2 tablespoons fine semolina or semolina flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon carom seeds or cumin seeds
  • 1/8 teaspoon black pepper
  • 1 tablespoon olive oil or melted vegan butter
  • 1/2 cup + 1 teaspoon water


  1. Make the stuffing: Boil the diced potatoes in enough water to cover over medium heat until very tender, 20 to 25 minutes
  2. Drain, cool slightly, mash well, and set aside
  3. Alternatively, pressure-cook whole unskinned potatoes for 10 minutes once the high pressure indicator is on (2 whistles)
  4. Let the pressure release by itself
  5. Move the hot potatoes to a cold water bath for 5 to 10 seconds
  6. Remove from the water and pull on the loosened skin to peel
  7. Mash well and set aside
  8. Heat the oil in large skillet over medium heat
  9. Once the oil is hot, add the cumin, coriander, and fennel seeds, and cook for 30 seconds
  10. Add the ginger and garlic, and cook until the garlic is golden, about 1 minute
  11. Add the cumin, cayenne, garam masala, turmeric, and chaat masala, and mix for a few seconds add the salt and water
  12. Add the mashed potatoes and peas and mix well.
  13. Cover and cook for 5 minutes
  14. Add the cilantro and lemon juice and mix well
  15. Cool slightly before using as a filling, or serve hot as a side dish
  16. For the pastry shell: Preheat the oven to 400°F
  17. In a bowl, combine the flours, starch, semolina, salt, baking soda, seeds, and black pepper, and whisk well
  18. Add the oil and mix to form crumbs
  19. Add the water and knead
  20. Add more water if necessary
  21. Knead into a smooth dough (not too soft and not too stiff)
  22. Do not knead for more than 2 minutes
  23. Cover the dough with a towel and let it rest for 10 minutes
  24. Divide the dough into 12 to 14 small balls
  25. Roll the balls out into 5 to 6-inch ovals
  26. Cut each oval in half
  27. Take one half-circle and fold it to make a cone
  28. Apply a little water on the edge, and press lightly to seal
  29. Fill the cone with 2 to 3 tablespoons of the filling
  30. Apply water to the top edge of the cone and fold the extra dough over the filling
  31. Pinch lightly to seal
  32. Place the pastry with the bottom of the cone side down, on a parchment-lined baking sheet
  33. Cover with a towel until all the samosas are ready to bake
  34. Brush or spray oil on the samosas
  35. Bake for 20 to 25 minutes
  36. Roll dough balls into ovals and cut in half
  37. Fold into a cone and fill with stuffing
  38. Fold extra dough over filling and pinch to seal
  39. Two finished samosas ready for baking
  40. To make Samosa Chaat: Place a samosa in a bowl
  41. Ladle hot chana masala on the samosa
  42. Garnish with chopped red onion, cilantro and tamarind date chutney and serve.

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