Samosas
Unlike most samosas, these are baked instead of fried. Or maybe "oven-fried"
is a better description, since the pan is heavily oiled.
Recipe source: Becca Drury
Ari Rapkin
DOUGH
Place the flour in a medium-sized bowl. Mix in the salt.
Make a well in the center, and add the buttermilk or yogurt.
Mix first with a spoon and then with your hand, to make smooth dough.
Add extra flour, as needed to keep the dough from being sticky.
The dough will be quite soft. Knead in the bowl for about 5 minutes.
Cover tightly and refrigerate until you are ready to assemble to
pastries.
FILLING
Peel potatoes, chop into 1 in. pieces, boil until very soft, drain,
mash. Melt butter and add onion, garlic, ginger, mustard seeds,
coriander and salt. Saute over medium heat until onions are soft. Add
to mashed potatoes along with the rest of the ingredients. Let
filling cool for 15 minutes before filling pastries.
Preheat oven to 425oF. Generously oil a baking sheet. Roll dough
into 1-inch balls and then use a rolling pin to roll those into 5-inch
circles. Put 1 1/2 Tbsp filling on each circle, fold over like a
turnover. Brush inside edges of circle with water and fold edges
together to make a hem. Crimp edges with fork. Put the samosas on
the baking sheet and brush with oil. Bake 15 minutes at 425.
DIPPING SAUCE
Place ingredients in saucepan and stir until sugar dissolves.
Heat to boiling, then simmer uncovered for 10 minutes.