On damp and dreary days, you can’t beat the comfort of some delicious Samosa’s and Chai! Here’s my way of getting that yummy taste of spiced potatoes and peas encrusted in a delicious buttery, crumbly pastry – without deep frying.
These Punjabi-style samosa’s are made with a hot crust pastry recipe which is so lovely and crumbly and is perfect to eat at home fresh from the oven or as a takeaway snack on a day out! You can reduce the spices to make it more child friendly and as they are baked they will be healthier than the usual deep fried samosa’s. I have no issues with treating yourself once in a while with deep fried stuff, but at least this recipe gives one the option of perhaps indulging in this delicious snack more often without worrying about cholesterol 🙂
I hope you give these a try and do let me know if you try any different fillings. These would be great with alternative fillings like paneer, chickpeas or cauliflower. Enjoy!
(Makes about 20)
What you need:
For the hot crust pastry:
- Plain flour – 225g
- Strong white bread flour – 50g
- Butter – cold and chopped into small cubes – 40g
- Ajwain/Carom seeds – 1.5 tsp
- Salt – 1/2 tsp
- Hot water – 120ml
- Vegetarian Lard (I used the Cookeen brand but you can use any others e.g. Trex) – 50g
For the filling:
- Butter- 3 tsp
- Cumin seeds / jeera- 1 tsp
- Potatoes – approx 700g
- Green peas – 100g
- Red chili powder-½ tsp
- Ginger, 2 inch, chopped or grated finely
- Dried mango powder / amchur -½ tsp
- Garam masala- ½ tsp
- Roasted and crushed coriander seeds – 1 tsp
- Salt, to taste
How to make it:
1.Peel the potatoes, cut them into small cubes and cook in a saucepan of boiling water. Take care not to overcook them as otherwise they will be too mushy when filling the Samosa’s. They need to be a little firm or ‘al dente’ in texture’ after cooking.
2. In a large frying pan heat some oil then add the cumin seeds. As soon as they start to splutter add chopped ginger and saute for few seconds.
3. Lightly mash the potatoes with your hand and add to the pan and then add all the other spices. Mix well so the spices and potatoes are combined.
4. Add the peas and cook the filling mixture for a further 2 – 3 minutes and then keep the mixture aside.
5.Make the pastry by combining both flours and salt into a large bowl. Then add the cubed butter and use your fingers to rub the butter into the flour so the whole mixture eventually looks like breadcrumbs.
6. In a small saucepan add the water, salt and the lard and gently heat until the lard is dissolved. Then pour all the liquid into the flour&butter mixture and use a wooden spoon to combine the wet and dry ingredients into a dough.
7. Place the dough onto a lightly floured surface and knead gently using your hands for about 3 minutes. It does not have to be well kneaded like if you were making bread, it’s just so that it’s all well combined.
8. Roll out a portion of the dough in oval shape. Now cut it horizontally using a knife, diving into 2 equal portions. Lightly dampen the edges of the rolled out dough with water and make cone.
9. Stuff a tbsp of prepared potato & peas filling into the cone. Pull back and fold the cone and seal tightly by pressing the edges firmly together (you can crimp it if you like)
10. Once you have repeated this to finish all the dough and filling, place in the oven for about 25 – 30 minutes or until the samosa’s are browned. Keep an eye on them as not all ovens are the same and you may have to adjust the cooking time accordingly.
Serve these with a refreshing coriander chutney, or a tangy tamarind chutney – or both. And don’t forget your coffee of chai with this! YUMMMM!