Unfreakinbelievable. That's what these are. AJ's called them "india hot pockets," to which I responded by saying, "How dare you use that word...hot pockets....in reference to anything I've made. Ever. Even hot pockets. Especially hot pockets."
Nope. These are not hot pockets, but they do kinda look like it. Typically, samosas are filled with spicy potatoes and peas and then tossed in the deep fryer, but these ones are baked. So there's that.
THEY TASTE AMAZING.
So, you need to make the filling first. This recipe will make enough filling for about 12 samosas which, since they're side-dish-y, is a lot. I doubled this recipe for Alli's party and ended up with spicy mashed potatoes running out my ears.
2 large potatoes
1 medium sweet potato
Peel 'em (yeah, this is one of those times where they gotta be peeled...and since you know I almost never do that, I hope you trust me on it), then chop them into pieces and toss them in a pot. Cover with water and boil until very soft. Yup. Just like mashed taters. When they're ready, dump them in a big bowl. smash 'em with a fork until smooth, and set aside. Then heat a dash of olive oil over medium heat in your skillet and add:
1 onion, diced (finely)
2-10 cloves garlic, minced
1 tbs freshly grated ginger
1 tsp mustard seeds (or dried mustard)
1 tsp coriander
liberal dash o' salt
liberal dash o' cayenne
Saute the spiced onions and garlic for about 5 minutes or until they start to soften. Add this to the potater mixture, along with:
1 bag frozen peas (they'll thaw amongst the potatoes)
Stir. Filling is done. Leave it on the counter to cool a bit while you make the dough...
...which is cake. Well, not literally cake but still ridiculously easy. It's yogurt dough with very little moisture, so be prepared for some toughness. It won't be smooth and beautiful like bread dough, but rather more like pie crust dough. In a big mixing bowl, throw in:
5 cups all-purpose flour (you can also do half and half white/wheat)
1 tsp salt
2 cups soy yogurt
3 tbs water
Stir it all up with a spoon, switching to your hands when the goin' gets tough. Add more water or flour as needed in order to keep the dough in check...not too dry, not too sticky. Knead it together on your floured countertop, then cover it and let it sit in the fridge until you're ready to assemble your not-hot-pockets. This is an awesome place to stop if you're preparing these in advance.
To assemble! It's a cinch. Roll out a wad of dough into a circle-y type shape and don't freak if it's not perfect. Slap a spoonful of filling on one side, fold the other side over, then crimp it down with your fingers. You can use a fork to make pretty lines if you want. Me, I kinda like the finger dimples instead. When they're all assembled, it's time to bake. Alternatively, for advanced prep people, you can dust the unbaked samosas with flour and freeze them indefinitely to be baked later.
Are ya still with me? I know, these are a bit labor intensive. Alas, they're not the hardest part of this meal, but they're probably number 2 in terms of annoyance. BUT, I'm tellin' ya, they're so majorly worth it!
Okay, to bake. Preheat your oven to 425 degrees. Bake for 15 minutes, then turn the oven down to 375 and let them go 15 minutes more until they're nice and brown. You can also flip them in the middle to assure maximum crispiness, but it's not imperative.
Serve hot samosas with soup (how about bisque?) or chutney. Yummers. Everyone will worship you.