|2011 Original Photo|
I love samosas. They are an Indian snack or appetizer that is filled with either vegetarian filling or a meat and vegetable filling. Most often Samosas are deep fried. Sure they taste great all fried and crispy, but I feel such guilt indulging in them. I wanted to bake them, but since I am not a whiz with making dough, I took my usual shortcut and got some help from the store. So here is my quick and easy way to make this fun Indian treat. This recipe makes 8 large samosas.
Note: Throwback Thursday is a new series where I take some of my original posts here on Curry and Comfort and redo them so I can take better photos
1lb ground chicken
1 box store bought pie crust
4 small potatoes peeled, diced and boiled
1 medium onion finely dice
1-2 cups of frozen peas
1 tsp of whole coriander seeds
1 tsp of whole cumin seeds
1 tsp of whole fennel seeds
2 serranos chilies (seeded and finely chopped)
1 tbs of grated garlic
2 tbs of grated ginger
1 Tbs garam masala powder
1-2 tsp red chili flakes (or to taste)
1 tsp curry powder
Gently boil the diced potatoes in salted water and drain. Prep all other ingredients.
Grind coriander seeds, cumin seeds and fennel seeds spices in mortar and pestal.
Next add the ground chicken to the pan and saute until all the meat is cooked through. Once the meat is cooked, salt the dish.
Finally add the frozen peas and diced potatoes. Now incorporate all the ingredients together and add 1 tbs of lemon juice. Check for alt and seasoning here. Allow mixture to cool down before proceeding to assembling the samosa.
oll out the pie crust and I cut into four equal portions. The box comes with two pie crusts so you should have 8 large samosas from this recipe. Fill the quarter portion of pie crust with 2 tbs of filling. You want a good amount of filling, but not were you cannot seal the edges.
Gently fold over and press down the open edges.
Press with a fork and crimp the edges.
Bake at 400 degrees on a baking sheet that has been sprayed with some cooking spray or buttered. They should bake between 15-20 minutes. Serve with any chutney or sauce you like. Enjoy.