Samosas at home!

This is a recipe (although not my recipe) for baked chicken and potato samosas. They are delicious and easy to make. While the process takes some time, you can make any of the components (the filling, chutney, or dough) ahead of time.

If you choose to do everything at once, then here's my suggestion. Start the filling. While the potato and chicken are boiling, make the dough. While the dough is resting, make the chutney.



SAMOSA FILLING
Boil 1 large russet potato until tender. Mash.
Boil 4C water. Add salt, 2 bay leaves, 1t coriander seeds, 1/2t black peppercorns, 1/2t chili flakes, 3oz boneless, skinless chicken breast. Simmer until cooked, ~8-10min. Shred finely.
In a large bowl combine potato, chicken, 1 mango diced, juice of 1/2 of a lime, 5T chipotle sauce, 1/2t cumin seeds, handful cilantro, salt and pepper.

Note: To simplify this recipe and to make it vegetarian. Use 2 russet potatoes and omit the chicken. Add frozen peas to the potatoes at the end of the cooking time.

MINT CHUTNEY
1C mint leaves
1/2 C cilantro leaves & stems
1T fresh ginger chopped
1/2 lime, juiced
~1/4C water
S&P
1T oil
1t brown mustard seeds

Blend/process first 5 ingredients. Transfer to bowl.
Sizzle mustard seeds in oil on stove until popping. Add to chutney.

SAMOSA DOUGH
In a bowl combine 1C flour, 1/4C buttermilk, 1/4C oil, pinch of salt, & ajwain seed (optional). Knead for 5min and allow to rest for 15min.
Roll dough into a cylinder and cut into four equal pieces. Roll each bit into a ball and flatten them into 1/8" thick, 7" wide discs on a floured surface.
Cut discs in half to form semicircles.
Put 1T filling into center of semicircle.
Wet edge of samosa with water and seal with water.
Brush with an egg wash.
Bake samosas for 15min at 425. Then turn heat down to 375 and bake for 10 more minutes.
Makes ~8 tasty samosas.