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Baked samosas with yogurt & coriander dip


Here is a slightly healthier version of the normally fried samosas.  I'm not going to lie, I do love the fried ones, but this is a good alternative for home cooking! I'm going to use a shredded chicken and pea filling, but you can also try my vegetable samosa filling.


If you prefer not to make fresh pastry, you can buy ready made filo pastry in store.

Click here to try my vegetarian samosa filling.

Ingredients 
Pastry dough
( or buy ready made filo pastry sheets) 
550g white flour (plus more for dusting surfaces)
1/2 tsp baking powder
120ml sunflower oil
150ml cold water
salt 
2 tsp ajwain/carom seeds (optional, only if you can find them!)

The filling
450g shredded chicken breast
a handful of peas
1 onion
2 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
a handful of fresh coriander leaves (cilantro)
1 green chili or red chili powder (optional, if you prefer hotter)
1 tsp garam masala (optional)
minced fresh ginger - (optional)
lemon juice

The dip
250g Greek yogurt or any plain white yogurt
lime juice
a handful of fresh coriander (cilantro)
salt


Pastry preparation
1. Combine the flour, baking powder, a pinch of salt, ajwain seeds (optional) in a bowl and mix well with fingers. Add the oil and mix with fingers until the mixture resembles breadcrumbs.



 


2. Add the water, mix and knead well, and form a solid ball which doesn't stick to your hands or the bowl. You can add a tiny bit more water if required. Cover the dough ball and leave to rest for 30 minutes.


 


The filling
3. Peel and chop the onion into tiny pieces. Heat some oil in a frying pan and add the onion (plus ginger and green chili - optional). When the onions are translucent add the shredded chicken pieces.
4. Add the spice powders -  cumin, coriander and turmeric (plus the chili powder - optional), salt, pepper and mix well. Cook on high-medium heat for 30 minutes approximately until the chicken is cooked, stirring often. 


 

5. Boil the peas in a separate saucepan for the required time and drain. You can used pre-cooked tinned peas instead if preferred.
6. Add the cooked chickpeas, fresh cilantro, garam masala and a few drops of lemon juice to the cooked chicken and mix. Set aside to cool. 
Filling the pastry
7. Pre-heat the oven to 180°C/350 F and grease an oven tray (with greaseproof paper to avoid extra cleaning!) with a bit of oil.
8. Sprinkle flour over your work surface, and divide the dough ball into smaller balls, with your hands greased in oil.
9.Place a dough ball at a time over a floured  work surface and start rolling them out with the help of a rolling pin, you can use your fingers to begin with. Stretch until the dough is thin, and then cut out the desired shape using a marker. 
If you are using pre cooked filo pastry, you can follow the same procedure, but please see specific cooking instructions for the brand.

 


 

10. Samosas can be made in various different shapes, but I'm going to try a triangular shape today!  Make a cone shape, spoon in the filling and seal the edges/sides, by pinching with wet fingers.


 

11. Place them on the greased baking tray. Brush the samosas with a bit of oil and bake for approximately 40 minutes until they are golden brown.

Yogurt and coriander dip
12. Combine the yogurt, fresh coriander, a bit of lime juice and salt in a food processor. 
Process for 10-20 seconds, check taste and salt level.

 

 

13. Samosas can be served as an appetizer, or a accompaniment to lunch or dinner.
It can be served with various other dips and sauces such as mango chutney, which is readily available in supermarkets.
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