Baked Samosas with Tamarind Chutney
- prep time 25 min
- total time 50 min
- serves 8
1 cup whole wheat flour
¼ cup of water
pinch of salt
pinch of cumin seeds
2 tablespoons grape seed oilFilling
1 cup cooked brown rice
1 tablespoon ginger, finely chopped
1 ½ cups chick peas, drained
¼ cup dried cranberries
1 tablespoon of cumin seeds
1 tablespoon coriander seeds, crushed with hands
1 teaspoon chili pepper flakes
pinch of salt
1 tablespoon garam masala
1 tablespoon tamarind (broken up with a little water)Chutney
¼ cup tamarind pulp
⅓ cup warm water
1 tablespoon of brown sugar
pinch of coriander powder
pinch of paprika
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.