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Baked Samosas with Tamarind Chutney

  • prep time 25 min
  • total time 50 min
  • serves 8
25 Ratings
Baked Samosas with Tamarind Chutney

Cranberries, tamarind and brown rice fill this delicious baked samosa.

Bal Arneson Courtesy of:
Bal Arneson Spice Goddess

Indian, Snack, Bake


Directions for: Baked Samosas with Tamarind Chutney

Ingredients

Pastry

1 cup whole wheat flour

¼ cup of water

pinch of salt

pinch of cumin seeds

2 Tbsp grape seed oil

Filling

1 cup cooked brown rice

1 Tbsp ginger, finely chopped

1 ½ cup chick peas, drained

¼ cup dried cranberries

1 Tbsp of cumin seeds

1 Tbsp coriander seeds, crushed with hands

1 tsp chili pepper flakes

pinch of salt

1 Tbsp garam masala

1 Tbsp tamarind (broken up with a little water)

Chutney

¼ cup tamarind pulp

3/10 cup warm water

1 Tbsp of brown sugar

pinch of coriander powder

pinch of paprika

Directions

Pastry

1. Combine the flour, salt, cumin seeds and oil in a bowl. Mix until the oil is evenly distributed. Mix in the water a little at a time and knead for 2 to 3 minutes with your hands, until it is smooth and has the consistency of bread dough. Set aside while you prepare the filling.

Filling

1. Mix all the ingredients gently in a large bowl until its evenly distributed.

2. Preheat the oven to 425 degrees F. Divide the dough into 4 pieces and roll each into a smooth ball.

3. Using your hands, form a ball into a flat disc. Dust a working surface with flour so the dough doesn’t stick and using a rolling pin, roll the disc into a thin patty (like a tortilla) and cut the circle in half. Take one of the half circles and make a cone shape starting at the centre of the cut side to make the point of the cone and then wet the edges with a little water to glue the overlapping edges together.

4. Put 1/3 of a cup of filling into the cone, moisten the top of the inside edges and close the cone, pressing the edges to seal it. Brush with grapeseed oil on each side of the samosa and then place it on a baking sheet. Repeat the process to make 8 samosas. Place in the oven and bake for 20 to 25 minutes or until the samosas are nicely browned. Serve with chutney.

Chutney

1. Combine the tamarind and warm water in a bowl and let it soak for 10 minutes. Use a fork to separate the seeds and the pulp. Strain the mixture into a bowl, using a rubber spatula to force it through and mix the strained pulp with the brown sugar, and coriander.

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