Baked Samosas with Tamarind Chutney

  • Preparation Time20 mins
  • Cooking Time25 mins
  • DifficultyMedium

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
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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