I’ve been on such an Indian food kick since I taught an Indian cooking class a few months back.
Samosas are a very popular Indian food appetizer that is fried or baked and filled with a potato based filling mixed with spices and are typically a triangular shape.
I like the vegetable samosas, but they could also have meat. They are typically served with chutneys like tamarind chutney, and mint corinader chutney.
Vegetable Samosas
Filling
3 med-large baking potatoes, peeled and cut into 1 inch cubes boiled until soft and roughly mashed
2 tablespoons vegetable oil
2 teaspoons whole cumin seeds
1 red onion, diced
1 teaspoon fresh ginger, peeled and grated
1 teaspoon fresh ginger, peeled and grated
2-3 cloves garlic, minced
1-3 green chilies, (jalapeno-mild, or serrano- hotter) – seeds removed for less heat
3 teaspoons ground turmeric
3 teaspoons ground cumin
2 teaspoons ground coriander
1 ½ tablespoons garam masala powder
1 ½ teaspoons salt
¼ teaspoon ground black pepper
½ teaspoon red chili powder (more if you like spicy)
1 cup frozen peas, thawed
2 tablespoons fresh cilantro, chopped
1 tsp fresh lemon juice
Directions
1) Heat two tablespoons oil in a heavy bottom pot or a large skillet on medium heat. Fry cumin seeds, stirring for about 2 minutes.
2) Add onions, and green chilies to the pot, and cook until onions are translucent, about 10 minutes on medium to medium low heat. Add garlic, ginger, and all the remaining spices, salt, and pepper. Stir for another 2-5 minutes.
3) Add the peas, cilantro, lemon juice, and potatoes (you may not need to add all of the potatoes). Taste for seasonings.
Crust
1 package frozen Samosa Pad (Found at the Indian Market
Fill the Samosa Crust and roll up. This Youtube video is a great tutorial on how to fold the store bought samosa crust.
Heat vegetable oil in a large heavy bottom pot.
Heat enough oil to cover the samosas.
Heat the oil over medium heat to 320 degrees F.
Fry the Samosa’s until golden brown, a few minutes per side.
You can also make your own crust, here is a recipe.
Homemade Samosa Crust
2 cups all purpose flour
1 teaspoon salt
4 tablespoons ghee butter (clarified butter) – can substitute vegetable oil
¾ teaspoon carrom seeds, also called ajwain seeds
½-¾ cup water*
In a large bowl, mix all purpose flour, salt, and carrom seeds.
Add ghee and mix until it is well incorporated into all parts of the flour.
Add water a little at a time (*you may not need all the water), and knead into a smooth FIRM dough.
Wrap in plastic wrap, and let the dough rest for 20 minutes.
Divide the dough out into balls roughly the size of a golf ball. Roll out ball into a thin oval shape. Cut the oval in half down the center to make two semi-ovals.
Brush some water along the flat edge of the dough. Life one edge of the flat side of the down and fold it to the opposite side and overlap the two edges to form a cone shape. Press seams gently seal. Make a C shape with your hand and hold the cone. Stuff the potato mixture into the cone. Brush the water around the top edges of the cone and seal it shut.
Heat vegetable oil in a large heavy bottom pot.
Heat enough oil to cover the samosas.
Heat the oil over medium heat to 320 degrees F.
Fry the Samosa’s until golden brown, a few minutes per side.
Enjoy!
