Aloo Masala Samosa
Small Samosa
Small Samosa
BytheBay’s Knish Dough:

1 7.5-ounce package Chebe All-Purpose Gluten-Free Bread Mix
2 large eggs
2 tbsp oil or softened margarine
5 tbsp milk, liquid milk substitute, or water
3 tbsp oil or beaten egg, set aside

My recipe of Masala for Dosa (In files or see below) 1/2 or 1/3 of recipe.

Nonstick cooking spray

Preheat oven to 375 degrees. Combine ingredients for dough and knead until fully combined. Roll out dough inside a gallon ziploc bag with the sides cut open. (This makes it easier to roll out the dough, as it doesn’t stick to the bag as badly as it would stick to the rolling pin.) There should be enough dough to do this several times. If you have one, use a dough press and lay one layer of dough lightly over the press, place filling evenly on one half of the press. Fold over press and press lightly to seal edges. Take a sharp knife and cut the excess dough outside the crimping edges. Open press and carefully peel samosa off, being careful not to handle the pretty, crimped edges. Place on baking sheet. Spray with nonstick cooking spray and bake for 20 to 25 minutes or until golden brown.
I know samosa are supposed to be deep fried, but this is a healthier and extremely tasty variation on a traditional recipe. Besides, it’s way easier to bake than fry, right?

By the way, DH and I usually polish off a recipe in a night, so it doesn’t matter, but they do get a bit chewy the next day. Happily, if you stick them in the oven for 10-15 minutes, they will get all crispy and yummy again. Mmmm…

Additional Pictures
Complete Uncooked SamosaSamosas Ready for the Oven