Baked mini samosas

I wasn't planning on cooking dinner on New Years Eve. Even though I have been cooking all the meals for the last several months, I haven't yet got used to rejection- that sinking feeling that you get when you have poured your heart and soul into a dish, and it is consumed without comment. Criticism I can deal with, not indifference, and I wanted to shield myself from that on the last day of the year.

But even though we'd agreed to order pizzas, I still wanted to whip up something for the family, and at the last minute remembered these baked samosas that Shruti Gandhi had posted. They were a hit!

2 Boiled Potatoes

1/4 cup Boiled Green Peas

1 Green Chilly, finely chopped

1 tbsp Chopped Coriander

1 tsp Coriander Powder

1 tsp Cumin Powder, roasted

1/2 tsp Red Chilly Powder

1/4 tsp Garam Masala

Salt, to taste

1 tbsp Oil

1/2 tsp Cumin Seeds

2 tbsp Coriander leaves, chopped

For Dough–

1 cup Plain Flour
1/4 tsp Cumin Seeds
1/4 tsp Ajwain
1 tbsp Ghee
Salt, to taste
Lukewarm Water, as required

Method

1. Mash potatoes in a big bowl and add boiled peas in it.
2. Add all the spices and coriander leaves too and mix everything well.
3. Take plain flour, salt, cumin seeds, ajwain and ghee in another bowl. Mix them to form crumbled texture.
4. Knead a medium-hard dough by adding lukewarm water as required.
5. Cover with a lid or cling wrap and keep it aside for half hour.
6. Divide the dough in 7 and stuffing in 14 equal portions.
7. Roll out 5-6″ disk with paratha thickness and cut it into halves.
8. Take a half part and fold it to make a cone shape. Seal the end with gluey paste.
9. Fill the stuffing in it and seal the open edge with that paste again. Repeat the same process for rest of all pieces.
10. Arrange them in a lined baking tray.
11. Bake them in pre-heated oven for 25-30 mins on 180 degrees or until they are golden brown and crisp.