Sindhi Samosa (Baked)

About this recipe

The Sindhi samosa, baked instead of deep-fried — a crisp ajwain-scented shell around a spiced potato-and-pea filling, browned in the oven so you can eat two without the oil guilt. The filling should be dry and well-seasoned with amchur (dried mango powder) and garam masala before it's wrapped; trapped steam will make the pastry soggy if the filling is wet. The pastry itself gets its flavour from ajwain, which adds a faint thyme-like, almost minty note that's distinctly Sindhi. The key to a good baked samosa is the pastry, which needs enough ghee worked in to stay tender and separate, but not so much that it leaks grease during baking. The resting period is crucial: 30 minutes lets the gluten relax so the dough is easy to work with and the samosas won't burst or crack during cooking. Rolling the dough thin enough to be crisp but thick enough to hold the filling is the balance that matters. Too thin and it will burn before the filling heats through; too thick and it will be tough. The filling gets a quick fry in oil, where the spices bloom and coat the potato-peas mixture. The potato must be fully cooked and mashed roughly before seasoning — you want texture, not paste. Amchur adds a subtle sourness that plays beautifully against the warmth of garam masala. The filling must be cold before you stuff the samosas, else the pastry will become greasy as it bakes. Many cooks skip the cooling and end up with soggy samosas. Bake at 200°C for 22 minutes, checking after 15 to ensure even browning. They should be deep golden, crisp to the bite, shattering properly as you bite in. Serve hot with green and tamarind chutney. These freeze beautifully before baking; pop them straight from the freezer into a 210°C oven for 28 minutes.