samosas baked

The following is adapted from Stephanie da Silva's Samosa Collection
which I found somewhere on the internet.

I think these are about 150-170 calories each with about 1 gram of fat
each.

Samosas
Makes 12 good-sized samosas

**Dough

2-1/2 cups flour
1/2 tsp. salt
1 Cup buttermilk or yogurt (I used 1 Tbs lemon juice with enough skim
milk to make a cup)
extra flour, as needed

Put flour and salt in food processer with dough blade. Mix. Add
buttermilk. Mix and pulse until dough forms a ball. Add additional flour
if needed. Remove dough and knead for one minute. Cover dough tightly
and refrigerate. The dough should be pretty soft.


**Filling

2 large potatoes (I used 4 smallish potatoes.)
1 medium-large onion chopped fairly small
2 medium cloves garlic, minced (I used 4 large cloves)
1 Tbs. freshly grated ginger (I used a liberal sprinkling of ground
ginger)
1 tsp. garam masala
1 tsp. ground coriander
3/4 tsp. salt
1-1/2 cups green peas (frozen are fine)
2 Tbs. lemon juice
Cayenne to taste

Peel, quarter, and boil potatoes. Lightly mash (leave some chunks).

Saute (with a tiny bit of Pam or in a little stock) onions, garlic,
ginger, garam masala, coriander, cayenne and salt until onions are soft.
Add peas and lemon juice about half way through.

Combine potatoes and onion/peas mixture. Let cool for at least 15
minutes before filling pastries.

**Assembling Samosas

Preheat the oven to 425F. Spray cookie sheet well with Pam (I did 5
seconds)

Make 12 1-inch balls from the dough.

Flour hands and rolling pin. Get a small bowl of water and a fork.

On a clean floured surface, one at a time, roll the dough out into a 5
or 6 inch circle. Put filling in center of circle. (it really will all
fit in the 12 samosas if you do it right.). Use your finger to apply
water around the edges of the dough to make it sticky. Pull dough
together to make crescent shape. Crimp edges firmly with fork. Place
samosa on cookie sheet. When finished, give top of samosas a 5 second
spray of Pam, moving quickly to get all sides.

Bake 15 minutes at 425, turn over and bake 10 minutes at 375.

Serve hot.


Serving Size: 12