Almost every culinary culture has a variation on the same theme: dough, suffed with savory or sweet filling that is fried, baked or boiled. Here a few, some more well known that others… Pasty (Wales), Empanada (Spain, Argentina, Cuba), Pierogi & Uszka (Poland), Pupusas (El Salvador, Honduras), Kibbeh (Lebanon), Egg Roll (China), M’hadjeb (Algeria), Varenyky(Ukraine), Samosa (India). I decided to give samosa’s a try for a gathering of the Sisterhood of the Traveling Pans Indian themed dinner a few months ago. Not only were they suprisingly easy to make they were out of control good. Our hostess, Liz, was doing a run to Patel Brothers on Devon so I lucked out and didn’t have to make the classic Dhanya-chatni (cilantro) and Imli chatni (tamarind) chutneys served with these parcels of goodness. I also made palak paneer (spinach with cheese curd) which I’ll post another day and tonight I’m going to give making naan a try to go with our tandoor chicken (in the oven). Recipes to follow if they work out.
Making the filling was a breeze but I wasn’t sure how to get the triangular-shaped form so referred to a great video that showed me how. Here is a link incase my photos don’t do the trick. I’ve been playing around with the Picasa collage mode so let me know what you think… rather than having a blow-by-blow for each step I’d like to see how you find seeing all the photos together…honest, tell me what you think.
Fillling for 16 samosas
- 3 large potatoes, boiled until just tender, peeled and chopped
- 2 Tbsp canola oil or ghee
- 1/2 cup minced yellow or white onion
- 2 tsp minced garlic
- 2 tsp minced fresh ginger
- 2/3 cup green peas
- 1/2 cup ground cabbage
- 1/4 cup ground carrots
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/8 tsp cayenne pepper
- 1 jalapeno pepper (seeds removed, chopped)
- 1 cup flour
- 2 tsp. semolina flour
- 1/8 tsp salt
- 2 Tbsp. + 2 tsp oil
- 1/2 cup lukewarm water
To make the dough, sift the flours and salt into medium bowl. Add the oil or ghee (clarified butter) and rub with your fingers or palms until well incorporated and the flour is a pebbly texture. Add the water, mix with your hands working until the dough comes together. Turn onto a lightly floured surface and knead for about 4 minutes until dough is firm. Cover with a kitchen towel and set aside to rest while you make the filling (30 minutes).
To make the filling, heat oil or ghee in a large skillet over medium-high heat. Add the onions and ginger and saute for about 5 minutes. Add the garlic, jalapeno, and dry spices stirring and cooking until fragrant, about 1 minute. Add the potatoes and cook, stirring until the begin to dry and turn color, about 3 minutes. Add the peas cabbage and carrot and cook, stirring, for 1 minute. Remove pan from the heat and add lemon juice. Stir gently to combine and allow to cool a bit.
On a lightly floured surface, knead the dough for 1 minute. Divide into 8 equal portions and roll each into smooth balls. Place each ball on the floured surface and roll into a thin circle, about 6-inches in diameter. Cut each circle in half (2 semi-circles). Pick up a half circle and lay on your palm with the flat edge at the top. Wet the edges with water and bring fold one rounded edge over the other to create a cone. Spoon about a tablespoon of filling in the cone. Fold one top edge toward the you and bring the other edge over that to seal. Make sure all the seams are tightly sealed so no oil will seap in while frying. Do the same with the remainder of the half circles and filling. Lay finished samosas on a lined cookie sheet so they don’t stick.
Preheat the oil in a large pot to 350 degrees F. Add the pastries in batches and cook at 300 degrees F, turning, until golden brown, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot with chutneys.
You can also fry until just golden, drain, cool then freeze. Just re-fry them when you want to serve them.