Step by Step Samosa Assembly

Okay, we're not that mean. If you just want the recipe minus the pictures, head back to the main blog and click on "samosas" (vs. "here"). Or, i guess, if you want the recipe up to the assembly point. We're not picture crazy enough to assume you wanted close-ups of simmering apples.

Otay. Start with your filling and dough. You'll also need a fork and a small bowl of water handy.

1) Grab a small hunk of dough, and roll into a 5-inch circle.

2) Place about 1.5 T of filling into the center of your dough circle. It may not look like a lot, but wait until you do a few before you start adding more--each time i tried to eyeball it i ended up with a broken samosa skin.












3) Wet the outer edge of your dough circle with water. This'll help it stick closed. Then fold the edges together, to make a filled semi-circle. If you made bigger dough circles, you could experiment with pinching all the ends together like a stork's bundle. I've seen it like that in restaurants.









4) To create a fancy seal for your pockets of flavorful-goodness, press the fork around the newly-created lip of the samosa. Don't be afraid to press hard, some of our indents came undone.


5) Place samosas on an oiled cookie sheet. Brush oil on the side facing up (or, just put oil on a plate, and dunk each side a little before putting them on the sheet. Bake at 425 for 15 minutes, then turn oven down to 375, flip the samosas, and bake for 10 more minutes.

**As per the granola class, things coated with oil will get crispier as they cool! When the samosas seemed to have too much give to them, we left them in for almost 10 extra minutes, and by the time we ate them, they were a bit (okay, a lot) on the crunchy side). So the lesson is, trust Moosewood, trust Rose, and don't overcrisp your sams.












6) Serve warm!















Yay! This really didn't take too long to put together, but it is nice to have some reading nearby while you're waiting for the potatoes to boil, or samosas to bake, etc.