Baked Vegetable Samosas

Ingredients

• all-purpose flour1.5 cups
• neutral oil3 tbsp (for dough) + 2 tbsp (for filling)
• ajwain seeds (carom)1/2 tsp
• fine sea salt3/4 tsp, divided
• Yukon gold potatoes12 oz, boiled and diced
• frozen green peas1 cup, thawed
• yellow onion1/2, finely diced
• fresh ginger1 inch, grated
• green chile1, minced
• cumin seeds1 tsp
• ground coriander1 tsp
• garam masala1 tsp
• amchur1/2 tsp
• fresh cilantro2 tbsp, chopped

Steps

1. 1

   Make and rest the dough.

   Combine flour, ajwain, 3 tbsp oil, and 1/2 tsp salt. Rub the oil in until the flour resembles coarse crumbs. Add 1/3 cup cold water gradually, kneading into a stiff dough. Rest 30 minutes, covered.

2. 2

   Heat oil and cook aromatics.

   Heat 2 tbsp oil in a skillet over medium-high. Add cumin seeds; sizzle 10 seconds. Add the onion, ginger, and chile, and cook until soft, 4 minutes.

3. 3

   Add spices and cook filling.

   Stir in the coriander, garam masala, amchur, and remaining salt. Add the diced potatoes and peas. Cook 3 minutes, mashing slightly. Stir in cilantro. Cool.

4. 4

   Divide dough and form cones.

   Divide dough into 6 balls. Roll each into a 6-inch oval, then cut in half. Form each half into a cone by sealing the straight edge with water.

5. 5

   Stuff cones and seal samosas.

   Stuff each cone with filling, then pinch the open edge closed. Repeat for all 12 samosas.

6. 6

   Brush and bake samosas.

   Brush with oil and bake at 400°F on a parchment-lined sheet for 25 minutes, flipping once, until deep golden and crisp.

7. 7

   Serve hot with mint or tamarind chutney.