Baked Indian Samosas

You can never have too many Indian recipes, so give Baked Indian Samosas a try. This hor d'oeuvre has 784 calories, 14g of protein, and 48g of fat per serving. This dairy free recipe serves 8 and costs $2.39 per serving. A mixture of water, coriander seeds, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 2 foodies and cooks. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 58%. Try Traditional Indian Samosas, Spinach samosas with Indian salad, and Spinach samosas with Indian salad for similar recipes.

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 425 degrees F. In a small saucepan, add the potato and enough cold water to cover. Add a generous pinch of salt and bring to a boil over medium heat, then reduce the heat and simmer until tender, 12 to 15 minutes. Bring 4 cups water to a simmer and add a generous pinch of salt, bay leaves, 1 teaspoon coriander seeds, peppercorns, chili flakes, and chicken breast. Simmer until cooked through, 8 to 10 minutes. Mash the potato and finely shred the chicken and put into a large bowl. Combine with peas, mango, lime juice, chipotle sauce, remaining coriander seeds, cumin, cilantro, and salt and pepper, to taste. Mixing with a spoon or your hands, until well incorporated. Taste for seasoning and adjust, if necessary. Roll the puff pastry out slightly, flattening the seams. Using a paring knife to trace a 7-inch ring mold or bowl, cut the dough into 8 (7-inch wide) rounds. Cut each into 2 semicircles. Put a tablespoon or so of the filling in the center of a semicircle. Have a small bowl of water handy. Dip your finger in the water and run it along the edges of the semicircle. Arrange the samosas so the flat side is facing away from you. Grab the left corner and fold it over the dough in a triangular motion, so that this corner lands on the bottom right side of the filling. Do the same with the other corner. Squeeze bottom shut, and fold over, sealing with water and then press with a fork. Repeat with remaining dough and filling. Arrange the 8 samosas on a lightly greased baking sheet. In a small bowl, whisk the egg and 1 teaspoon water with a fork until thoroughly combined. Brush the tops with the egg wash. Bake for 15 minutes at 425 degrees F, then turn heat down to 375 degrees F and bake for 10 more minutes. You can flip them over just before you turn the heat down, if you like. Serve with chutney

 

Step by step:

1. Preheat the oven to 425 degrees F.

2. In a small saucepan, add the potato and enough cold water to cover.

3. Add a generous pinch of salt and bring to a boil over medium heat, then reduce the heat and simmer until tender, 12 to 15 minutes.

4. Bring 4 cups water to a simmer and add a generous pinch of salt, bay leaves, 1 teaspoon coriander seeds, peppercorns, chili flakes, and chicken breast. Simmer until cooked through, 8 to 10 minutes.

5. Mash the potato and finely shred the chicken and put into a large bowl.

6. Combine with peas, mango, lime juice, chipotle sauce, remaining coriander seeds, cumin, cilantro, and salt and pepper, to taste.

7. Mixing with a spoon or your hands, until well incorporated. Taste for seasoning and adjust, if necessary.

8. Roll the puff pastry out slightly, flattening the seams. Using a paring knife to trace a 7-inch ring mold or bowl, cut the dough into 8 (7-inch wide) rounds.

9. Cut each into 2 semicircles.

10. Put a tablespoon or so of the filling in the center of a semicircle. Have a small bowl of water handy. Dip your finger in the water and run it along the edges of the semicircle. Arrange the samosas so the flat side is facing away from you. Grab the left corner and fold it over the dough in a triangular motion, so that this corner lands on the bottom right side of the filling. Do the same with the other corner.

11. Squeeze bottom shut, and fold over, sealing with water and then press with a fork. Repeat with remaining dough and filling. Arrange the 8 samosas on a lightly greased baking sheet.

12. In a small bowl, whisk the egg and 1 teaspoon water with a fork until thoroughly combined.

13. Brush the tops with the egg wash.

14. Bake for 15 minutes at 425 degrees F, then turn heat down to 375 degrees F and bake for 10 more minutes. You can flip them over just before you turn the heat down, if you like.

15. Serve with chutney

Nutrition Information:

covered percent of daily need