Sensational Samosas

By Vegiegail

Ingredients

• For the dough:
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp ajwain
• 1 cup Original So Delicious Cultured Coconut Milk Beverage
• For the filling:
• 2 fist-size potatoes
• 1 Tbs canola or vegetable oil
• 1 tsp brown mustard seeds
• 1 tsp cumin seeds
• 1 cup onions, chopped fine
• 2 garlic cloves, minced
• 1 Tbsp ginger, grated
• 1-2 tsp green chiles, finely chopped (optional)
• 1 cup green peas (fresh or thawed, if frozen)
• 1/4 cup raisins
• 1/4 cup water
• 1 tsp coriander
• 3/4 tsp salt
• 1 tsp garam masala
• 2 tsp lemon juice
• 1/2 cup raw cashews
• oil for brushing*

Details

Servings 12

Preparation

Step 1

Prepare the dough.

Mix the flour, salt, and ajwain seeds together in a medium bowl. Make a well in the center, and add the cultured coconut milk. Mix together to form a dough. Add extra flour if needed, to keep the dough from being sticky. Tightly wrap and refrigerate until you are ready to assemble the samosas.

Prepare the filling.

Peel potatoes and dice into 1/4 inch cubes. Place in a saucepan, cover with water, and boil until very soft. Drain and set aside.

Heat oil in a nonstick skillet on medium-high heat. Add mustard and cumin seeds and stir fry for about 30 seconds until cumin turns darker brown and mustard seeds begin to pop. Add onions, garlic, ginger, and green chiles (if using) and saute over medium heat for about 8-10 minutes, or until onions are soft. Add the peas, raisins, water, coriander, salt, garam masala, and lemon juice. Cover, reduce heat to medium, and cook for 3-4 minutes. Add cashews and cook for 1-2 minutes more. Remove from heat, uncover, and allow to cool.

Preheat oven to 400°. Assemble the samosas.

Turn dough onto a lightly floured surface and knead for 2-3 minutes until dough is smooth and soft. Divide dough into 10 equal portions. Roll each portion between your hands to form smooth balls.

Pour 1/4 cup water into a small bowl and set aside.

Roll each ball into a 6-inch circle and cut in half. Take one half, dip your finger into water, and run it along the straight edge. Fold in half, overlapping on end about 1/4 inch over the other, making a cone. Press to seal.

Fill the cone with potato filling. Dip finger in water and run along the inside of the cone mouth and press the lips together to seal. Plase each samosa as it is made on greased cookie sheet or silpat. Brush each samosa with coconut or vegetable oil. (*Coconut oil adds another flavor dimension and wonderful aroma.) Bake for 12-15 minutes, then turn the oven down to 350°, turn the samosas over, brush the remaining sides with oil, and bake for 8-10 minutes more, until samosas are golden brown.

While samosas are baking, combine all of the raita ingredients in a small bowl. When samosas are done, serve immediately with mint raita or tamarind chutney.