Time for a Snack…Samosa Style!

I realized I hadn’t posted a recipe for a while, so I took a small break from writing the other day to do some cooking…or rather assistant cooking. My mom had to do most of the work on this one…I was too intent on eating the final product.

But when it was done, we did get some delicious samosas!

But my mom never uses measurements when she cooks, so it’s really hard to transcribe into a repeatable recipe. Instead, I found a recipe online and modified it based on my mom’s ingredients. (She read over it and said it sounds right, so I hope that the samosas taste the same…Luckily, when making Indian food, the seasoning is usually to taste so you have a lot of leeway.)

INGREDIENTS

*Pastry:

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil
  • ¾ cup warm water

Note: You may need to increase/decrease the amount of vegetable oil and water depending. The pastry dough should not stick to your hands when you start to roll it out.

Also, if you have limited time, you can buy tortilla wraps from the store and use them as a substitute for home-made pastry. (Of course, the homemade stuff tastes much better.)

Filling:

  • 2 ½ cups peeled and diced potatoes, cut into ½-inch pieces
  • 1 tablespoon fennel seed
  • 1 tablespoon cumin seed
  • 2 teaspoons coriander seed
  • 3 tablespoons vegetable oil
  • ½ cup finely diced onion
  • ½ cup frozen peas, thawed
  • salt and pepper to taste

DIRECTIONS

Pastry:

1. For pastry shell, combine flour, salt and a pinch of fennel seed.

2. Stir in oil, then stir in warm water.

3. Turn dough out onto a lightly floured work surface and knead, for about 5-6 minutes, until dough is elastic.

4. Cover and set aside.

Filling:

1. Boil potatoes uncovered in salted water until tender, then drain well and set aside.

2. In a large sauce pan, toast fennel, cumin and coriander seeds for 2 minutes. Add oil, then onion and sauté for 4 minutes, until onion is translucent. Stir in peas and cooked potatoes, mashing lightly to combine and warm, then season to taste.

3. Let filling cool.

4. To assemble samosas, divide dough into 12 equal portions and shape each portion into a ball.

5. On a lightly floured surface, roll out 1 ball into a 6-inch circle. Cut circle in half.

6. Fold 1 corner of semicircle up and over middle. Fold second corner over to make triangle, and pinch corners of triangle to seal (leave rounded side open). Hold triangle in your hand with open rounded side facing up and let dough fall open to make cone.

7. Fill cone with approximately 2 tablespoons potato mixture, then fold over and pinch along rounded side to seal.

8. Repeat with remaining dough and filling. Cover and chill samosas until ready to cook.

9. Fill a pot with 2-inches of oil (make sure oil fills pot not more than halfway) and heat to 350 F. With tongs, place samosas in oil – be careful not to overfill pan, depending in the size of the pan about 3-4 samosas at a time is enough – and cook until golden brown, about 4 minutes.

10. Remove onto a paper-towel lined plate to drain.

11. Samosas can be served warm with mango or mint chutney, or with a prepared chickpea dip.

RESULTS

And finally, yum!!!!!!!!

Samosas

Enjoy! This is the perfect appetizer for parties. 🙂

Rika Ashton

(aka The Assistant Chef)

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