Baked Aghan Samosa

Name: Baked Aghan Samosa
Ingredients: For the dough and the filling; 250 grams White Flour (better type 0 than 00) and 1 tbsp for the glue; 1 pinch salt; 2 tablespoons extra virgin olive oil; water; 2 large potatoes; 250 grams green peas; 2 teaspoons Masala spice mix (which I didn't have, therefore I used only some Turmeric, Curry, Ginger powder, Chili, and freshly ground black pepper); 1 pinch salt; For the yoghurt chutney; 250 milliliters Plain Yogurt; 150 grams Walnuts and almonds; 1 big handful of coriander (cilantro); 1 pinch salt; chilly (optional)

15 ingredients

1 steps

Ingredients

For the dough and the filling
250 grams White Flour (better type 0 than 00) and 1 tbsp for the glue
1 pinch salt
2 tablespoons extra virgin olive oil
water
2 large potatoes
250 grams green peas
2 teaspoons Masala spice mix (which I didn't have, therefore I used only some Turmeric, Curry, Ginger powder, Chili, and freshly ground black pepper)
1 pinch salt
For the yoghurt chutney
250 milliliters Plain Yogurt
150 grams Walnuts and almonds
1 big handful of coriander (cilantro)
1 pinch salt
chilly (optional)

Directions

1

["Prepare the Chutney and set aside. Mix all of the ingredients in a food processor until creamy and well mixed, and season to taste.", "Peel the potatoes and dice them. Put them in a pot on medium heat and add the peas. Add your mix of spices and a pinch of salt and stir a little until everything is well mixed. You can add a little bit of water (about half a cup) to your mix, then you put on the lid on the pot and let it cook for about 20-30 minutes, and keep an eye on it, stirring every once in a while. Remember: no oil at all in the filling otherwise you Samosas will open. When the veggies are nice and soft and a little creamy turn off the heat and move them to a dish and let them cool down.", "While the filling cools down you can make the dough. Get yourself a large bowl. Mix the flour with salt and gradually add water and knead until the dough is homogeneous. You'll know when it's ready when it sticks to your hand but you can take it off. At this point add two tbsp of olive oil and I keep kneading again until you get a nice ball. Cover it with a clean kitchen cloths and let it rest for 30-60 minutes.", "Now you can prepare the \"glue\"" to close the samosas. In a small sauce pan bring to boil half a cup of water