photo by Late Night Gourmet
- Ready In:
- 1hr 30mins
- 2 1⁄4 cups self rising flour
- 6 tablespoons light butter, cold and cut into pieces
- 3⁄4 cup water
- 1 tablespoon ground fenugreek
- 1 teaspoon kosher salt
- 4 tablespoons olive oil
- 2 lbs russet potatoes
- 1 small onion, chopped
- 1 teaspoon ginger, freshly grated
- 1 garlic clove, grated
- 1 teaspoon coriander seed
- 2 tablespoons cilantro, finely chopped
- 2 tablespoons lemon juice
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 4 chili peppers, Calabrian, diced
- Peel potatoes, cut the larger ones in half, and boil for 20 minutes or until soft.
- Mix together the flour, butter, fenugreek powder, and salt until the dough has a shaggy consistency from the butter chunks.
- Add a little water, until mixture becomes crumbly. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
- Knead the dough until dry ingredients are fully blended.
- Wrap in plastic wrap and set aside for 20 minutes.
- Heat 2 tablespoons of olive oil in a pan. Add ginger, garlic, and coriander seeds. Stir fry for 1 minute, add onions and saute till light brown.
- Add cilantro, lemon juice, turmeric, peppers, and garam masala.
- Stir fry for 2 minutes.
- Break potatoes into small pieces, but don't mash them, and add to the pan. Stir fry for 2 minutes. Set aside and allow to cool.
- Heat enough oil to immerse the largest samosa to 375°F.
- Divide dough into 8 equal portions.
- Use a rolling pin, roll a piece of dough into a 5" oval, as flat as you can make it. Cut in half.
- Run a moist finger along the perimeter of each half. Place a tablespoon of the filling into each half.
- Fold the dough over to fully cover the filling and press any loose pieces together. Shape each half into a triangle. Repeat for remaining dough and filling.
- Fry samosas, ensuring that they aren't crowded in the pan. Remove and place on cooling rack when golden brown.
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RECIPE SUBMITTED BY
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".