Baked Samosas with Tamarind Chutney

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: Inspired Indian Flavors
TOTAL TIME: 1 hr 5 min
Prep: 30 min
Inactive Prep: 10 min
Cook: 25 min
 
YIELD: 8 samosas
LEVEL: Intermediate

ingredients

  • 1 tablespoon garam masala
  • 1 tablespoon tamarind pulp*
  • 1 tablespoon coriander seeds, crushed by hand
  • 1 teaspoon red chile flakes
  • 1 tablespoon finely chopped fresh ginger
  • Pinch cumin seeds
  • Pinch kosher salt
  • Tamarind Chutney, recipe follows
  • *Can be found at specialty Asian or Indian markets.
  • Tamarind Chutney
  • 1/4 cup tamarind pulp*
  • 1/3 cup warm water
  • 1 tablespoon brown sugar
  • 1/4 teaspoon coriander powder*
  • 1/8 teaspoon paprika
  • Kosher salt and freshly ground black pepper
  • *Can be found at specialty Asian or Indian markets.
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      Directions

      For the pastry: Combine the flour, salt, cumin seeds, and oil, in a medium bowl. Mix until the oil is evenly distributed. Mix in the water, and knead for 2 to 3 minutes, or until it is smooth and has the consistency of bread dough. Set aside while you prepare the filling.

      For the filling: In a large bowl, add the chickpeas, brown rice, cranberries, garam masala, tamarind pulp, coriander, chile flakes, ginger, cumin seeds, and salt, to taste, and mix until the garam masala is evenly distributed.

      Preheat the oven to 425 degrees F.

      Divide the dough into 4 pieces and roll each into a smooth ball. Using your hands, form each ball into a flat disk. Dust a working surface with flour so the dough doesn't stick, and using a lightly-floured rolling pin, roll a disk 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 center of the cut side to make the point of the cone and then wet the edges with a little water to glue the overlapping the edges together. Put 1/3 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 the samosas in the oven, and bake for 20 to 25 minutes, or until the samosas are nicely browned. Serve with the Tamarind Chutney.

      Combine the tamarind pulp 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 the sieve, and then mix the strained pulp with the brown sugar, coriander, and salt, and pepper, to taste, until combined.

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      Newest Ratings and Reviews

      Read all 3 reviews

      • on January 05, 2012

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        Along with the spices I love the contrast of the ginger & cranberries in the filling. I added some flax seed to my dough. These are so healthy and delicious!

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      • on August 13, 2011

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        My samosas come out really nice. Tarmaind chutney quick and easy. Bal love your recipes. Thanks.

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      • on July 15, 2011

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        first of all the tamarind chutney is amazing! This was my first time making samosas and it was surprisingly easy and fun. I substituted quite a few things- used pinto beans, barley, and raisins instead of garbanzo, rice, and cranberry since that was what i had in my pantry. Recipe still came out delish. I love Bal and how simple and flavorful her recipes are- she makes Indian cuisine so accessible to the average cook.

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