Indian Samosas

My husbands birthday was a few days ago and he always requests his favorite meal, Chicken Tikka Masala. This year I wanted to try something that I hadn’t made before to serve with the chicken tikka masala. My husband spent a few months backpacking through India a few years ago and he always talks about the delicious food that he ate while there. One of his favorite snacks they had were samosas. They seemed easy enough so I set out to find a great recipe. These were a hit and my husband was so excited when he saw what I had prepared. Cooked potatoes, peas and spices are filled into a triangular turnover and deep-fried. They are best served piping hot green chili chutney.

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Indian Samosas

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For the Filling:

  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon brown mustard seeds
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground fenugreek
  • 1/8 teaspoon red pepper flakes
  • 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch chunks
  • Salt to taste
  • 3 tablespoons vegetable oil
  • 1 medium onion, minced
  • 3 medium garlic cloves, minced (about 1 tablespoon)
  • 1 1/2 teaspoons minced fresh ginger or grated fresh ginger
  • 1/2 cup frozen peas, thawed
  • 1/4 cup minced fresh cilantro leaves
  • 1 1/2 teaspoons juice from 1 lemon
  • Ground black pepper to taste

For the Dough:

  • 2 cups unbleached all-purpose flour, plus extra for the work surface
  • 1/2 teaspoon salt
  • 2 tablespoons plain whole-milk yogurt
  • 3 quarts vegetable oil, plus 3 tablespoons
  • 6 tablespoons cold water

Directions:

  1. To make the filling: In a small bowl, combine fennel, cumin, mustard seeds, turmeric, fenugreek, and red pepper flakes;set aside.
  2. In a large sauce pan, cover the potatoes by 1 inch of water and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 12 to 15 minutes. Drain the potatoes and set aside to cool slightly.
  3. In a 12-inch nonstick skillet over medium-high heat, heat the oil until shimmering. Add the spices and sauté until fragrant, about 10 seconds. Stir in the onion and 1 teaspoon salt and cook until softened, 5 to 7 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds. Stir in the cooled potatoes and cook until they begin to brown around the edges, 5 to 7 minutes. Stir in the peas to combine.
  4. Transfer the mixture to a medium bowl, cover with plastic wrap, and refrigerate until completely cool, about 1 hour. Stir in the cilantro and lemon juice and season with salt and pepper to taste before using.
  5. To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour and salt until combined. Add yogurt and 3 tablespoons of the oil over the flour mixture and mix on medium-low speed until the texture resembles coarse cornmeal. With the mixer on low speed, add 4 tablespoons of the water and mix until the dough forms a ball. If the dough doesn’t come together, add the remaining 2 tablespoons water, 1 tablespoon at a time, with the mixer running, until a dough ball forms. The dough should feel very soft and malleable.
  6. Transfer to a floured work surface and knead by hand until it firms slightly, about 2 minutes. Wrap the dough in plastic wrap and let rest for at least 20 minutes, or refrigerate for up to 1 day.
  7. When ready to assemble the samosas, divide the dough into 12 equal pieces (keep the pieces covered with a sheet of plastic wrap coated with vegetable oil spray to prevent them from drying out). Working with 1 piece of dough at a time, using a rolling pin, roll into a 5-inch round. Cut each dough round in half to form 24 half moons.
  8. Working with 1 half-moon piece of dough, moisten the straight side with water and fold in half. Press to seal the seam on the straight side only and crimp with a fork to secure; leave the rounded edge open and unsealed.
  9. Gently holding the piece of dough in a cupped hand, with the open, unsealed edge facing up; gently open into a cone shape. Fill the dough cone with 2 tablespoons of the filling and pack the filling in tightly in order to leave a 1/4-inch rim at the top.
  10. With a wet finger, moisten the inside rim of the cone and pinch the top edge together to seal. Crimp all the edges with a fork to secure. Repeat until all samosas are filled.
  11. Preheat oven to 200 degrees. Line a baking sheet with paper towels and set aside.
  12. Heat the remaining 3 quarts oil in a large Dutch oven over medium-high heat to 375 degrees. Fry in batches, frying 8 samosas at a time until golden brown and bubbly, about 2 1/2 to 3 minutes. Using a slotted spoon, transfer the samosas to the prepared baking sheet and keep warm in the oven. Repeat with the remaining samosas. Serve warm.

Yields: 24 samosas

Source: Adapted from The Best International Recipe

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This entry was posted in Appetizers, Indian, Snacks, Vegetarian and tagged , , , , , , . Bookmark the permalink.

14 Responses to Indian Samosas

  1. Yum, I love samosas! I tried Aarti Sequiera’s non-fried version with chicken, potatoes, and mango and we really enjoyed them. I think this version sounds fantastic, too! Still want to try your chicken tikka masala…

  2. Jadene says:

    Looks great! Being Indian, I grew up on these…curry is a daily meal. Indian folk curry everything from bananas to beans..lol! You got it right except the folding of the pastry part 🙂 common mistake. The pastry is folded once, stuck with a paste of flour and water, folded multiple times to achieve a perfect triangle and then the edge is held together again by paste.

  3. Yum, these look so good. I’m lucky enough to have a friend who makes the most amazing samosas, meat filled or veggie, they taste incredible. The green chilli chutney sounds like a great accompaniment.

  4. ChgoJohn says:

    I’ve enjoyed samosas at Indian restaurants near here but never thought to make them at home — until now. Thanks for the recipe and lesson.

  5. These look wonderful. I’m trying to expand my Indian cooking and these are on my list. Cumin seeds are just wonderful.

  6. Fabulous – they look so good. You have a very lucky husband!

  7. Your husband’s birthday meal would be the same as mine. Sounds delicious! You samosas look divine.

  8. Amy says:

    These sound delicious! I love samosas, espcially home made!

  9. These samosas sound delicious!

  10. Wow that looks so good. I’d like one, please. I’ve used phyllo dough to make samosas but deep frying them seems more authentic, for sure.

  11. Gursahiba says:

    Christina!
    Interesting blog, it certainly has alot of delectable recipies. And this one especially I love samosas. Its nice to see that you are fond of Indian food. Maybe you could try one of my favourite indian sweet from my blog http://wp.me/p1PrkT-8P

  12. These look fantastic. Just had some samosas this weekend for the first time in a long time. Glad to see a recipe so I can make my own at home. 🙂

  13. vanity cake says:

    I love samosas! Have you ever tried sambusas? I like to think of it as the Somali version of samosas. There’s also pate chaud, which is the Vietnamese, baked version. All are delicious!

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