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1
Dough.
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2
Mix the flour and salt together in a medium sized bowl.
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3
Make a well in the centre and add the buttermilk or yogurt. Mix first with a spoon and then with your hand to make a smooth dough.
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4
Add extra flour as needed to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about five minutes.
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5
Cover tightly and refrigerate until you are ready to assemble the samosas.
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6
Filling.
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7
Peel potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.
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8
Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander and salt. Saute over medium heat about 8 - 10 minutes, or until the onions are quite soft.
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9
Add the onion mixture to the potatoes, along with the remaining ingredients. Mix well but try not to smush the peas.
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10
Cool for at least 15 minutes.
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11
Assembly and baking.
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12
Preheat the oven to 425u00b0F Generously oil a baking sheet, or cover with parchment paper.
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13
Have ready a small container of flour, a fork, a small bowl of water and a pastry brush.
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14
Flour a clean surface and, one by one, roll one inch balls of dough into a five inch circle.
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15
Place approximately 1 1/2 tablespoons of filling in the centre of each circle.
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16
Brush the inside edges of the circle with a little water and fold the edges together to make a small hem. Crimp the edges firmly with a fork.
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17
Place each samosa as it is made on the greased baking sheet.
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18
Bake at 425F for 15 minutes, then turn the oven down to 375F, turning the samosas over when you do. Bake for 10 more minutes.
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19
Serve within 15 minutes of baking with chutney or your favourite dipping sauce.
