Recipe by pattikay in L.A.
I know there are several samosa recipes out there, but our family just loves these. They are totally worth the time it takes to make them. From The Moosewood Cookbook. Number of servings is approximate - it's plenty for 4 or 5 people. Note: I find I often have more filling than pastry, but I have also found that the filling freezes fine if you want to save it for another batch - or you can just mix up some more dough and eat it all! I've used leftover piecrust in a pinch and just thrown them in the oven to brown rather than frying and they came out just fine.
Top Review by Pot Scrubber
I really liked these. I thought the pastry might be a little too much like a calzone... which I do not care for. So I made the filling and wrapped in egg roll wrappers and deep fried them and I used a purchased chutney sauce for dipping. Excellent! I think these made in phyllo dough would be even better! Thanks for the introducing me to samosas. I was a virgin.
- 2 large potatoes, cooked and mashed
- 1 cup finely minced onion
- 2 medium garlic cloves, crushed
- 1⁄2 teaspoon grated fresh gingerroot
- 1⁄2 teaspoon mustard seeds (I use dry mustard)
- 1⁄2 teaspoon ground coriander
- 1⁄2 cup diced carrot, cooked till just tender
- 1⁄2 cup cooked green peas
- cayenne pepper
- 1 teaspoon salt
- 1⁄2 lemon, juice of
- 2 -3 tablespoons butter
- 2 cups flour
- 1 teaspoon salt
- 4 tablespoons melted butter
- 1⁄3 cup yogurt
Directions See How It's Made
- Heat butter in heavy skillet.
- Add garlic, ginger, onion, salt and mustard seeds.
- Saute 6-8 minutes, or till onion is soft and clear.
- Combine all ingredients, except peas, and mix well.
- Fold in peas last, taking care not to smash them.
- Sift together flour and salt.
- Add melted butter, yogurt and enough water to make a stiff dough.
- Knead till smooth and elastic.
- Roll out very thin (1/4 inch) on a floured board and cut into 4 inch circles.
- Keep rolling and cutting till you've used all the dough.
- Place a Tablespoon of filling (approximately) in the center of each circle, leaving edges free.
- Brush edges with a little water, fold over and seal by pressing with a fork.
- Heat a 3-inch pool of oil (vegetable, canola, or peanut oil) in a heavy skillet to about 365 degrees.
- Make sure the oil is hot enough (it should bounce a drop of water on contact).
- Fry samosas till golden.
- Drain well and serve. Excellent with chutneys and raitas.