Samosas (Moosewood)

Submitted 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."

 

• Ready In: 40mins
• Ingredients: 17
• Yields: 15-20 samosas
• Serves: 5

ingredients

• Filling

• 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

• Pastry

• 2 cups flour
• 1 teaspoon salt
• 4 tablespoons melted butter
• 1⁄3 cup yogurt
• water

directions

1. Filling:

2. Heat butter in heavy skillet.
3. Add garlic, ginger, onion, salt and mustard seeds.
4. Saute 6-8 minutes, or till onion is soft and clear.
5. Combine all ingredients, except peas, and mix well.
6. Fold in peas last, taking care not to smash them.

7. Pastry:

8. Sift together flour and salt.
9. Add melted butter, yogurt and enough water to make a stiff dough.
10. Knead till smooth and elastic.
11. Roll out very thin (1/4 inch) on a floured board and cut into 4 inch circles.
12. Keep rolling and cutting till you've used all the dough.
13. Place a Tablespoon of filling (approximately) in the center of each circle, leaving edges free.
14. Brush edges with a little water, fold over and seal by pressing with a fork.
15. Heat a 3-inch pool of oil (vegetable, canola, or peanut oil) in a heavy skillet to about 365 degrees.
16. Make sure the oil is hot enough (it should bounce a drop of water on contact).
17. Fry samosas till golden.
18. Drain well and serve. Excellent with chutneys and raitas.

Reviews

[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.

 

[Greg N Jeanine M.]

The diugh that you make for these is wonderful it's light airy and delicious. I do not mash the potatoes I shred them as do I and the carrots . Simply a marvelous appetizer

 

[birdinhand]

These were absolutely delicious! The filling was such a wonderful balance of flavours, paired with the wonderful pastry (which I totally recommend you all making) even if it took awhile longer they turned out beautifully. Love this Moosewood recipe!

 

[Whindletonsl8444]

2011 I received the Moosewood Cookbook for Christmas and what an excellent recipe. I saw the posting after fixing this recipe and I was surprised to see it here. This is the first time I have eer fixed Samosas and loving them. We have been eating much much healthier these past few so this is a keeper in our house!

 

[Adela]

These samosas are delicious! I think the lemon juice gives the leftovers a slightly strange taste so the next time I make these I will leave it out. I also added more carrots and peas (I doubled the dough recipe to use the extra filling.)