Recipe by Mystic_Mommy
Modified from: “Madhur Jaffrey’s World-of-the-East Vegetarian Cooking” These are delicious! The effort of making your own samosa crust, instead of buying phyllo dough, is well worth it. __________________________________________________________ Samosas may be served at room temperature or they may be served warm. Samosas may be made ahead of time (up to a day), refrigerated neatly in flat plastic containers, and then reheated in a 350 degree oven. If you wish to freeze samosas, fry them partially, drain them, and freeze them in a single layer in flat plastic containers. When you wish to eat them, defrost and fry them a second time.
- 1 1⁄2 cups unbleached all-purpose white flour
- 1⁄4 teaspoon salt
- 4 tablespoons soft unsalted butter (can be made vegan by using Earth Balanace non-dairy butter)
- 4 medium potatoes, boiled unpeeled and cooled
- 4 tablespoons vegetable oil
- 1 medium onion, peeled and minced
- 1 cup frozen peas
- 1 tablespoon peeled and grated fresh ginger
- 3 tablespoons finely minced chinese parsley
- 1 1⁄2 teaspoons salt
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground roasted cumin seeds
- 2 tablespoons lemon juice
- oil (for frying)
- 1⁄2 cup flour, for dusting
Directions See How It's Made
- Sift the flour and salt into a bowl.
- Add the softened butter and rub it in with your hands so that the flour resembles fine bread crumbs.
- Add warm water, a tablespoon at a time, and begin to gather the flour into a ball.
- You will need 5 tablespoons of water.
- Form a ball and begin to knead it.
- Knead well for about 10-15 minutes or until dough is very soft and pliable. (If you have a food processor, put the steel blade in place and empty the sifted flour and salt into a container.
- Add the softened butter and turn on the machine.
- When you have a bread-crumb consistency, begin to add about 5 tablespoons of water slowly through the funnel.
- Stop when the dough forms a ball.
- Take out the ball and knead it for 5-10 minutes or until it is very soft and pliable.).
- Wrap the dough in plastic wrap and let it sit for an hour in the refrigerator.
- The dough can be made a day in advance and refrigerated.
- Make the stuffing.
- Peel the potatoes and dice them into roughly 1/4-inch pieces.
- Heat the 4 tablespoons oil in a 10-12″ skillet over a medium flame.
- Put in the onion, stirring and frying until it turns a light-brown color.
- Add the peas, the ginger, Chinese parsley, and 3 tablespoons of water. Cover, lower heat and simmer very gently until peas are cooked. Stir every now and then and add additional water, a tablespoon at a time, if the skillet seems dried out.
- Now put in the diced potatoes, salt, coriander, garam masala, roasted ground cumin, & lemon juice.
- Keep heat on low and mix the spices with the potatoes. Continue cooking gently, stirring frequently, for 3-4 minutes.
- Check salt and lemon juice. Turn off heat and leave potato mixture to cool.
- Take the dough out of the refrigerator and knead again. Divide dough into 12 equal balls. Keep balls covered with plastic wrap.
- Place a small bowl of water on your work surface. Lightly flour on a pastry board.
- Flatten one of the dough balls on it and roll it out into a round about 6″ in diameter.
- Now cut the round in half with a sharp knife.
- Pick up one half and form a cone, making a 1/4″ overlapping seam.
- Using a little water, from the nearby bowl to create the seam.
- Fill the cone with a heaping tablespoon of the stuffing. Close the top of the cone by sticking the open edges of the triangle together, again with the help of a little water. This seam should also be 1/4″ wide.
- Press the top seam again and, if possible, “flute” it with your fingers. Put the samosa on a platter in a cool spot. Make all 24 samosas this way.
- Heat oil for deep frying (about 2-1/2″ deep) in a wok or other wide utensil over medium-low flame.
- When the oil is hot, drop in the samosas, as many as will lie in a single layer.
- Fry them slowly until they are golden brown, turning them over when one side seems done.
- When the second side of the samosas has turned a golden color, remove them from the oil with a slotted spoon and place them on a paper-towel-lined platter.
- Do all samosas this way.