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Author Notes: The recipe of Afghan samosa I learned from Shadam; an Afghan boy who has travelled across the middle east and europe in a road trip to reach Italy. He fried them, I baked them, with a tiny twist.
These samosas are naturally vegan, apart from the yoghurt chutney of course. Any suggestions for a vegan yoghurt chutney? http://bit.ly/baked-afghan-samosa —Saghar Setareh
For the dough and the filling
- 250 grams White Flour (better type 0 than 00) and 1 tbsp for the glue
- 1 pinch salt
- 2 tablespoons extra virgin olive oil
- 2 large potatoes
- 250 grams green peas
- 2 teaspoons Masala spice mix (which I didn’t have, therefore I used only some Turmeric, Curry, Ginger powder, Chili, and freshly ground black pepper)
- 1 pinch salt
For the yoghurt chutney
- 250 milliliters Plain Yogurt
- 150 grams Walnuts and almonds
- 1 big handful of coriander (cilantro)
- 1 pinch salt
- chilly (optional)
- Prepare the Chutney and set aside. Mix all of the ingredients in a food processor until creamy and well mixed, and season to taste.
- Peel the potatoes and dice them. Put them in a pot on medium heat and add the peas. Add your mix of spices and a pinch of salt and stir a little until everything is well mixed. You can add a little bit of water (about half a cup) to your mix, then you put on the lid on the pot and let it cook for about 20-30 minutes, and keep an eye on it, stirring every once in a while. Remember: no oil at all in the filling otherwise you Samosas will open. When the veggies are nice and soft and a little creamy turn off the heat and move them to a dish and let them cool down.
- While the filling cools down you can make the dough. Get yourself a large bowl. Mix the flour with salt and gradually add water and knead until the dough is homogeneous. You’ll know when it’s ready when it sticks to your hand but you can take it off. At this point add two tbsp of olive oil and I keep kneading again until you get a nice ball. Cover it with a clean kitchen cloths and let it rest for 30-60 minutes.
- Now you can prepare the “glue” to close the samosas. In a small sauce pan bring to boil half a cup of water, then add one tbsp of white flour and stir until all lumps are gone. Put a spoon inside it and take it out, if the solution is too runny add a little more flour and mix well. Take it off the heat and let it cool down. You will need this batter to seal your samosas.
- Cover a tray with flour and take small pieces of dough and shape them into walnut-size balls. This amount of dough makes 6-7 balls, and each of which makes two samosas. Put a crepe pan or a non-sticking large pan on the heat. Cover your worktop with flour. Take a ball of dough and press its edges between your fingertips and the palm of your hand until you get a small disk. Place it on the worktop and put some more flour on it and start rolling it away from you. Now you must have a vertical oval shape. Flip the dough and turn it 90 degrees. Sprinkle more flour and roll away from you until you get a circle. Repeat this operation of flipping, turning and rolling until you get a really thin dough looking like flat bread or Naan. Now very carefully take this dough and place it quickly on the hot pan, opening any eventual foldings, wait some seconds and then flip it. If your careful enough you can do this step just with hands, no other utensils are needed. Remember that in this step we are not actually cooking the dough, so it literally stays some seconds on the hot pan for each side. This makes tiny bubbles appear in your samosa. Place it on a dish. Repeat everything with each ball of dough.
- Now put 3 or 4 of your flatbreads on top of each other where they match most in shape. Place a large bowl or plate on them upside down, and cut around the plate with a sharp knife in order to get perfect circles. Unfortunately you need to discard the leftovers. Any ideals to recycle these bits of dough?
- Now cut the circles in half. Each semicircle will make one samosa. You need to make cones. First hold the semicircle in the palm of your left hand (if your right handed) with the curved side facing up, fold gently the right corner towards the left side and with your index finger of the right hand put a little glue near the edge on the part you have folded. Put some more glue on the length of the left corner. Now that the both side have glue on them place the glued press them together to seal it. Now you must have a cone. Be careful not to leave an opening at the bottom point of the cone.
- Spoon the filling inside the cone. Don’t over-fill the cone otherwise your samosas will open, one spoon-full should be enough. Put a little more glue inside the cone opening and seal two sides, making a triangle. Your samosa is ready to be baked or fried. Fill and seal all of your 12-14 samosas. It may sound complicated but it’s not.
- ut a baking parchment on a tray and place the samosas on it. Pour about 2 tbsp of olive oil in small bowl and using a pastry brush give your samosas a quick and slight oil wash. Since you are baking them rather than frying them, this step helps to make them tender yet crispy while keep them light and healthy. Bake in the oven for about ten minutes on one side, then turn them, give them a quick oil wash on the side and bake them some more. Keep an eye on them, because the baking time changes from oven to oven, you want them to look well baked but being as thin as they are, they wouldn’t need much time too cook. Serve with the chutney on the side.