Baked samosas with tamarind chutney

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Ingredients

  • For the pastry:

  • 110g wholemeal flour
  • 120ml water
  • Pinch of salt
  • Pinch of cumin
  • 2 tbsp grapeseed oil

  • For the filling:

  • 190g cooked brown rice
  • 10g ginger, finely chopped
  • 240g chick peas, drained
  • 40g dried cranberries
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds, crushed with hands
  • 1 tsp chilli pepper flakes
  • Pinch of salt
  • 1 tbsp garam masala
  • 1 tbsp tamarind (broken up with a little water)

  • For the tamarind chutney:

  • 60g tamarind pulp
  • 80ml warm water
  • 10g brown sugar
  • Pinch of coriander powder
  • Pinch of paprika

Use imperial measurements

Method

How to make Baked samosas with tamarind chutney

For the samosas:
1) Preheat the oven to 220C/Gas 8. Mix the flour, water, salt and cumin together gently in a large bowl until evenly distributed, then pull together to form a dough. In another bowl, mix all the filling ingredients gently until evenly distributed.

2) Divide the dough into 4 pieces and roll each into a smooth ball. Using your hands, form a ball into a flat disc. Dust a working surface with flour so the dough doesn't stick and using a rolling pin, roll the disc into a thin patty (like a tortilla) and cut the circle in half.

3) Take one of the half circles and make a cone shape starting at the centre of the cut side to make the point of the cone and then wet the edges with a little water to glue the overlapping edges together. Put 5 tbsp of filling into the cone, moisten the top of the inside edges and close the cone, pressing the edges to seal it.

4) Brush with grapeseed oil on each side of the samosa and then place it on a baking sheet. Repeat the process to make 8 samosas. Place in the oven and bake for 20 to 25 mins or until the samosas are nicely browned. Serve with chutney.

For the tamarind chutney:
1) Combine the tamarind and warm water in a bowl and let it soak for 10 mins. Use a fork to separate the seeds and the pulp. Strain the mixture into a bowl, using a rubber spatula to force it through the strainer.

2) Mix the strained pulp with the brown sugar, coriander and paprika.

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