Baked Samosas with a Chickpea Filling

subheading: For the samosa wrapper dough:

2 cups unbleached all-purpose flour

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 vegan butter or coconut oil that's solid (in summer, refrigerate for a little bit if needed)

1 tsp salt

Cold water to knead

subheading: For the chickpea-potato filling:

1 tsp vegetable oil

1 tsp black mustard seeds

2 cups cooked or canned chickpeas (drained of all liquid)

1 medium potato, cut into a very small dice, then cooked until tender

1 medium red onion, minced

2 tsp ginger-garlic paste

1 tsp green chili pepper like jalapeno, minced

1 tsp garam masala

1 tsp chaat masala (optional, use juice of 1 lemon instead)

2 tbsp cilantro (chopped)

Salt to taste

subheading: For the optional wash:

2 tsp vegetable oil

1 tsp nondairy milk

Directions at holycowvegan.net

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