Indian Samosa with Chutney
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
Dough
2 cups fine flour, sifted
2 tbsp olive oil (or other)
½ tsp salt
½ cup water (or more if necessary)
Filling
½ tsp mustard seeds
1 onion, chopped
1 tsp ginger
80 g/3 oz peas
1 tsp coriander, ground
1 tsp cumin
½ tsp garam masala (Indian spice mixture)
1 green chile pepper, chopped
½ lemon, juice
600 g/21 oz boiled potatoes
½ cup fresh coriander, chopped
½ tsp turmeric (optional)
200 ml/ 1 1/2 tsp of olive oil, or as needed for baking
Method :
1. Mix the flour with salt and oil, add water and prepare a supple dough, let it rest for 30 minutes.
2. Sauté mustard seed oil, add onion, ginger, sauté a few minutes more
3. Add the peas and spices, let it sauté.
4. Stir in lemon juice, cooked mashed potatoes, chopped fresh coriander, salt and roast a few more minutes.
5. Roll out the dough to a thickness of about as a coin (neither thick, or very thin, not to be broken).
6. Use a circular form to cut out the circles on dough with a diameter of 15-20 cm (6-8 inches), cut in half, fold each half-circle in half, press the side of the triangle to close it, which is then filled with about 1 tablespoon of filling, close the upper part with fingers.
7. Brush with oil and place on a greased baking sheet.
8. Place in a preheated oven at 180 oC (356 oF) and bake until golden brown, turn samosas to prevent burning.
9. Serve with chutney.
Note: To have more original and crispier samosas, fry it instead of baking (but it will be less healthy).