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Oven Baked Samosa Recipe. Filled with Potatoes and Chickpeas
The stuffing consists of potatoes and canned Garbanzo beans. The Samosa is not deep fried, it is baked in the oven
This is YOGIs house signature recipe.
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
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.