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Oven Baked Samosa Recipe Potatoes and Chickpeas

This is our house signature recipe. The stuffing consists of potatoes and Garbanzo beans. I use canned Garbanzo beans.

Ingredients

1. Oven bake Samosa Khol dough and sealer for 16 Samosa

Stuffing

1. Boiled potatoes: 4 medium size, Peeled and crumbled. I use Russet potatoes. The potatoes should not be over-cooked.
2. Pre-cooked/Canned Garbanzo  beans: 1 Cup, drained
3. Cumin Powder: 1 teaspoon
4. Cayenne Pepper: 1 teaspoon
5. Salt: 1½ teaspoon
6. Lime Juice: 1 Tablespoon
7. Chopped fresh Cilantro ¼ Cup

8. Canola oil for frying

Method

1. Stuffing

Mix all ingredients. Let the mixture cool.

2. Assembly

How to fold Samosa?

Divide shell dough into eight balls. Keep the dough covered in plastic film. Roll a ball out into a 8-inch round. It should be about the thickness of a dime (10Ç coin). Cut it into half with a sharp, pointed knife. This will make two half-moon shaped pastries. Pick up one half moon and form a cone, making a ¼ inch wide, overlapping seam; glue this seam together with a little Khol sealer; and fill the cone with about 2 ½ tablespoons of the stuffing. Seal the wide side of the cone fluting the edges.

3. Baking

Lightly brush the top surface of the Samosa with a pastry brush.
Pre-heat oven to 425º F. Bake 10 to 12 minutes.