Recipe courtesy of Bal Arneson
Baked Samosas with Tamarind Chutney
1 hr 5 min
30 min
8 samosas
1 hr 5 min
30 min
8 samosas


  • 1 cup whole wheat flour
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon cumin seeds
  • 2 tablespoons grapeseed oil
  • 1 tablespoon coriander seeds, crushed by hand
  • 1/4 cup water, at room temperature
  • 1 1/2 cups canned chickpeas, drained and rinsed
  • 1 cup cooked brown rice
  • 1/4 cup dried cranberries
  • 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
  • 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


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. 

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.

Cook's Note

*Can be found at specialty Asian or Indian markets.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.


Baked Crab Cakes

Recipe courtesy of Bobby Deen

Twice Baked Potatoes

Recipe courtesy of Kelsey Nixon

Baked Kale

Recipe courtesy of Cooking Channel

Maple Pecan Baked Brie

Recipe courtesy of Nealey Dozier

Pasta Al Forno: Oven Baked Pasta

Recipe courtesy of David Rocco

Baked Sweet Potato Fries with Garlic Aioli

Recipe courtesy of Russell Simmons

Salmon Baked in Foil

Recipe courtesy of Giada De Laurentiis

Stuffed Baked Salmon

Recipe courtesy of Siba Mtongana

Trending Videos

So Much Pretty Food Here