Indian samosas are flaky fried pastries with savory fillings. The most popular filling is a mixture of potatoes and peas with fragrant spices.
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- 1 1/3 pound russet potatoes, peeled and quartered
- 1/2 cup water
- 2 tablespoons canola oil
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 1 teaspoon garam masala
- 1/8 teaspoon cayenne pepper
- 3/4 teaspoon ground coriander
- 3/4 teaspoon ground ginger
- 1 1/4 teaspoon kosher salt
- 1 cup frozen peas, thawed
- 3 tablespoons minced fresh cilantro
- 1 tablespoon fresh lemon juice
- 1/4 cup canola oil
- 2/3 cup water
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 cup cornstarch dissolved in 1/2 cup water
- Canola oil for frying
- Cilantro-Mint Chutney for service
- To make this filling, place the potatoes and water in a pressure cooker. Cover and cook on high until the potatoes have turned tender. Let the potatoes cool, then mach them.
- In a large frying pan on medium heat, warm 2 tablespoons oil. Add the onion and cook, stir occasionally until it is soft. Add the garlic and cook for an additional minute. Stir in the garam masala, cayenne, coriander, ginger, salt and potatoes. Cook, stir until the mixture is fairly dry and the spices have toasted, about 5 minutes. Transfer this mixture to a bowl and add the pears, cilantro and lemon juice and allow to cool completely.
- In a small bowl, combine the 1/4 cup oil and water. In a separate bowl, whisk together the flour, salt and baking powder. Stir in 2/3rds of the oil and water mixture, and then more of the dry mixture, 1 tablespoon at a time, until the dough is just moistened and comes together in a ball.
- Turn the dough out onto a lightly floured surface and knead for a minute. Form the dough into a ball and wrap in plastic wrap. Allow to rest at room temperature for at least 30 minutes.
- On the floured surface, roll the dough into a rope that is about 18 inches log and cut into 8 equal pieces. Form each piece into a ball and then flatten into a disk. Roll it out into a 6-inch round, dust often with flour. Cut each round into quarters.
- Preheat a nonstick skillet over a medium-low heat. Work in batches, heat the dough until just slightly crusty, about 30 seconds per side; do not brown.
- For each samosa, brush half of the edge with the cornstarch mixture. Then bring the corners together and pinch the straight sides to form a seam. Spoon about 3 teaspoons of the filling into the cone. Brush the top edges with the cornstarch mixture, then pinch together to enclose.
- Preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
- In a deep fryer, heat oil to 350 degrees F. Fry the samosas a few at a time, turn often, until they turn golden brown, about 3 to 5 minutes. Use a slotted spoon or a spider and transfer the samosas to the prepared baking sheet and keep them warm in the oven until ready for service. Serve with the cilantro-mint chutney.
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