2 cups all-purpose flour (DON'T substitute whole-wheat flour here because you won't get the flakiness that's so important in a samosa crust)
½ tsp ajwain (carom seeds-- these are easily found in Indian grocery stores. They have a distinctive, sharp and spicy flavor that's great in the samosas)
2 tbsp vegetable shortening (make sure you buy one without any trans fats)
1 tsp salt
Cold water to knead
For the filling:
1 cup of chickpeas, soaked overnight if possible, then cooked until tender but not mushy. Drain out all but 2 tbsp of the cooking water.
1 medium potato, cut into a very small dice, then cooked until tender
½ medium red onion, minced
1 tsp garlic paste
1 tsp ginger paste
2 green chillies, minced
1 tsp chaat powder
Juice of ½ a lemon or lime
¼ cup chopped coriander leaves
Salt to taste
2 tsp canola or other vegetable oil
Make the dough:
Place the flour in a bowl, mix in the salt and ajwain, then add to it the vegetable shortening. With your fingers, crumble the shortening into the floor until the shortening is evenly distributed and the flour looks grainy. This will ensure your crust is crisp.
Now, adding just a little cold water at a time, knead the flour into a stiff dough. Don't overknead it-- stop as soon as you have a mass that holds together because you don't want to overactivate the gluten.
Cover and set aside while you make the filling.
Heat oil in a skillet.
Add the onions and saute until they just start to brown, about 4-5 minutes on medium heat.
Add the ginger, garlic and the green chillies. Saute for another minute without letting the garlic burn.
Add the chickpeas with the 2 tbsp of reserved cooking water and potatoes, then the garam masala and chaat masala. Add salt.
Stir well to mix together. Allow the stuffing to cook without covering the skillet until all the water has evaporated. Mix in the coriander and set aside.
To assemble the samosas:
Break off a lime-sized ball of the dough and roll it into a ball between the palms of your hands.
Roll it out into a really thin round, about 5 inches in diameter
Now roll in a single direction to make an oval.
With a knife or a pastry-cutter, cut into two so you have two semi-circles.
Smear water along the edges of each semi-circle. Now bring the edges together to form a cone. Press with your fingers to seal the edge.
Place 2 tbsp of filling into the cone, stopping short of filling all the way to the top.
With your fingers, push together the top of the cone, making a little pleat in the back if necessary. You want to get a tight seal so nothing stumbles out during baking.
Prepare the rest of the samosas the same way. Place them on an oiled baking sheet.
Mix 1 tsp oil with 1 tbsp soymilk. Brush the tops of the samosas with this mixture to get a nice, golden-hued crust (it of course won't be as brown as when you deep-fry the samosas).
Bake in a preheated 350-degree oven for 40 minutes or until the edges of the samosas are golden-brown. If desired, flip the samosas over halfway through baking.
Recipe by Holy Cow! at http://holycowvegan.net/2009/10/baked-samosas-with-chickpea-filling.html