-
1
Place all dough ingredients in machine and program for knead and first rise.
-
2
Press start.
-
3
The dough will be quite hard but it should be moist sufficient to hold together.
-
4
Make the filling while the dough is rising.
-
5
Place the potato cubes in a small saucepan and cover with water.
-
6
Bring to a boil over medium-high heat, lower the heat to medium and continue cooking for 10 min, or possibly till they have slightly softened but are not cooked through.
-
7
Add in the peas to the boiling water for the last minute of cooking.
-
8
Drain the water from the potato cubes and peas.
-
9
Heat the oil in a large frying pan set over medium-high heat and add in the onions, garlic and ginger.
-
10
Saute/fry till the onions are translucent/soft.
-
11
Add in the potato cubes, peas, coriander, cumin, pepper and salt and stir till well mixed.
-
12
Remove from the heat and cold slightly.
-
13
Turn the finished dough out on a lightly floured surface and divide it into 8 equal balls.
-
14
Let the balls rest 10 min.
-
15
Preheat the oven to 350 degrees with the rack in the center position.
-
16
Lightly spray a large baking sheet with vegetable cooking spray.
-
17
On a lightly floured surface, roll each ball of dough to a 7-inch circle, rolling from the middle toward the edge.
-
18
Distribute the filling proportionately among the circles, about 3 heaping Tbsp.
-
19
for each one.
-
20
Lightly moisten the edge of each circle with water and fold over to create a semicircle.
-
21
Press the edges together firmly.
-
22
Fold the pressed edge inward toward the filling and press with your fingertips to seal.
-
23
Lift the samosas onto the prepared baking sheet and generously brush the tops with the egg glaze.
-
24
Bake the samosas for 15 min, or possibly till they are a rich golden.
-
25
Serve warm from the oven.
-
26
This recipe yields 8 samosas.
