Sunday, January 13, 2013

Samosas


I'm a big fan of Indian food. I love the spices and the heat that goes into the dishes and I appreciate that a lot of the food is vegetarian. One of my favorite Indian snacks are samosas, the little fried tetrahedrons of potato and peas. I've been wanting to try my hand at making them for a while now and today was that day. 

I looked at a bunch of recipes before formulating my own spin on these delectables. Notably this and this. I switched the peas for edamame and used what spices I had on hand because I was fresh out of  garam masala. I also left out the green chilies because I have to be in the mood for green chilies and today was not that day. 

I was a bit apprehensive about deep frying these puppies and I was going to just pan fry them. I'm so glad I decided on deep frying. They weren't at all greasy and the dough puffed up in the most agreeable way!

samosas

dough

1 + 1/2 cup white whole wheat flour
1/2 teaspoon salt
2 tablespoons olive oil
1/4 to 1/3 cup ice cold water

In a large bowl combine flour and salt. Add oil and mix by hand until the oil is evenly dispersed in the flour. Slowly add the cold water, just enough until the dough forms. Knead the dough for a couple of minutes to get it smooth and elastic. Form a log roughly 1 1/2 inches by 5 or 6 inches. Wrap dough and let rest for half an hour.

filling

3 or 4 fingerling potatoes
2 tablespoons olive oil
1/2 cup chopped onion  
1/2 cup edamame
1 teaspoon cumin
1/2 teaspoon ground red pepper
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon tumeric
salt and pepper to taste
vegetable oil for deep frying


In a medium pot boil whole potatoes until tender, about 10 to 15 minutes. Drain, cool and cut into 1/2 cubes. Heat oil in a medium skillet on medium high heat. Add onions, edamame, potatoes and all the spices. Cook for 5 minutes, if the mixture seems a little dry add a bit of water. Transfer filling to a bowl.

Cut the dough into six round disks. Working one at a time, roll each into a 6 inch circle. Cut the circle in half. Brush the round edges with a little water and bring them together to form a cone. Pinch the edges together. Fill the cone with the filling. Brush the open edges of the cone with water and fold it so that the seam is in the center. Pinch the edges together, you should now have that distinctive tetrahedron shape. If you pinch the top edge straight across (like I did for the fist 4 samosas I made) don't worry about, they'll fry up just fine anyway. Repeat for all of the dough. Keep the samosas covered as you go along so they don't dry out. 

Once all the samosas are made heat about an inch to an inch and a half of oil in a large skillet. Heat on high for about 3 or 4 minutes. Test that the dough is hot enough to fry by dropping a bit of it in the oil. Fry 4 at a time for 3 or 4 minutes on both sides. Transfer to a paper towel to drain. Makes 12 samosas.











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2 comments:

  1. I adores samosas - but have found it difficult to get them just right. Must give your recipe a try :-)

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  2. Thanks for your interest. They aren't the most traditional, but the dough easy to work with and that's half the battle!

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