June 23, 2010

Baked Samosas

It was torture. First, the smell of these baking, then you pull them out of the oven (at least 5 minutes went in taking some pics), then within 30 minutes nearly all of them (well, 6 out of 8), gone. Devoured. I will probably never try and find another samosa recipe after this.  It was that good.  It's also a lot healthier than fried samosas, so you can feel entitled to eat nearly all of them.  It takes about 2 hours start to finish.

I blame (I think, I mean thank) Sara. While she was visiting we found a market here that sells prepared samosas. So we went there twice, and also bought some frozen ones from another market.  The prepared samosas look on and off.  The first time, they looked appetizing, the next, they looked stale and oily.  I knew I had to find a fix. Today, after sending off a job application, I settled in for some samosa searching.

I found an absolutely fantastic recipe with instructions from Aarti Paarti
(she is also a contestant on the Next Food Network Star)
Her video instructions were really easy to follow, illustrating how to make the dough and put together all the ingredients.

2 quirks: For the dough, I wanted a whole-grain or whole-wheat crust, so I used a whole-wheat flour instead. I didn't have buttermilk on hand, so I used yogurt.   Next, I don't cook meat so I tried my best to use the ingredients I had on hand to match her deliciously awesome recipe.

Samosa Dough:
Follow her directions but with 1/2 cup whole-wheat flour instead of all-purpose. I kept the pastry flour, because I'm convinced it makes the dough supple.

Samosa stuffing:
Now this is where I am deviating, but I think it's a nice adaptation. The spicy filling holds up well to the nutty dough.

1 large baking potato, scrubbed and washed (I left it unpeeled)
1/2 cup apricot preserves
1 tsp cumin
1 T smoked Spanish paprika
1 T Thai chili sauce
zest of 1 lime
juice of 1/2 of a lime
1/2 tsp salt
1/4 tsp pepper
1/2 tsp cumin seeds
1/2 cup peas, frozen
1/4 cup chopped cilantro

1. Boil the potato while you make the dough.
2. While the dough is resting you can smash the potato and add in the other ingredients, stirring in the 1/2 cup of peas and cilantro last.
3. Set aside and start rolling out the dough (back to her directions).

1 comment:

  1. Excuse me, but your samosas actually look better than Aarti Paarti's!