Indian Samosas

My husbands birthday was a few days ago and he always requests his favorite meal, Chicken Tikka Masala. This year I wanted to try something that I hadn’t made before to serve with the chicken tikka masala. My husband spent a few months backpacking through India a few years ago and he always talks about the delicious food that he ate while there. One of his favorite snacks they had were samosas.

They seemed easy enough so I set out to find a great recipe. These were a hit and my husband was so excited when he saw what I had prepared. Cooked potatoes, peas and spices are filled into a triangular turnover and deep-fried. They are best served piping hot green chili chutney.

Indian Samosas

Yield: 24 samosas

Ingredients:

For the Filling:
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds
1/4 teaspoon ground turmeric
1/4 teaspoon ground fenugreek
1/8 teaspoon red pepper flakes
2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch chunks
Salt to taste
3 tablespoons vegetable oil
1 medium onion, minced
3 medium garlic cloves, minced (about 1 tablespoon)
1 1/2 teaspoons minced fresh ginger or grated fresh ginger
1/2 cup frozen peas, thawed
1/4 cup minced fresh cilantro leaves
1 1/2 teaspoons juice from 1 lemon
Ground black pepper to taste

For the Dough:
2 cups unbleached all-purpose flour, plus extra for the work surface
1/2 teaspoon salt
2 tablespoons plain whole-milk yogurt
3 quarts vegetable oil, plus 3 tablespoons
6 tablespoons cold water

Directions:

To make the filling: In a small bowl, combine fennel, cumin, mustard seeds, turmeric, fenugreek, and red pepper flakes;set aside.
In a large sauce pan, cover the potatoes by 1 inch of water and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 12 to 15 minutes. Drain the potatoes and set aside to cool slightly.
In a 12-inch nonstick skillet over medium-high heat, heat the oil until shimmering. Add the spices and sauté until fragrant, about 10 seconds. Stir in the onion and 1 teaspoon salt and cook until softened, 5 to 7 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds. Stir in the cooled potatoes and cook until they begin to brown around the edges, 5 to 7 minutes. Stir in the peas to combine.
Transfer the mixture to a medium bowl, cover with plastic wrap, and refrigerate until completely cool, about 1 hour. Stir in the cilantro and lemon juice and season with salt and pepper to taste before using.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour and salt until combined. Add yogurt and 3 tablespoons of the oil over the flour mixture and mix on medium-low speed until the texture resembles coarse cornmeal. With the mixer on low speed, add 4 tablespoons of the water and mix until the dough forms a ball. If the dough doesn’t come together, add the remaining 2 tablespoons water, 1 tablespoon at a time, with the mixer running, until a dough ball forms. The dough should feel very soft and malleable.
Transfer to a floured work surface and knead by hand until it firms slightly, about 2 minutes. Wrap the dough in plastic wrap and let rest for at least 20 minutes, or refrigerate for up to 1 day.
When ready to assemble the samosas, divide the dough into 12 equal pieces (keep the pieces covered with a sheet of plastic wrap coated with vegetable oil spray to prevent them from drying out). Working with 1 piece of dough at a time, using a rolling pin, roll into a 5-inch round. Cut each dough round in half to form 24 half moons.
Working with 1 half-moon piece of dough, moisten the straight side with water and fold in half. Press to seal the seam on the straight side only and crimp with a fork to secure; leave the rounded edge open and unsealed.
Gently holding the piece of dough in a cupped hand, with the open, unsealed edge facing up; gently open into a cone shape. Fill the dough cone with 2 tablespoons of the filling and pack the filling in tightly in order to leave a 1/4-inch rim at the top.
With a wet finger, moisten the inside rim of the cone and pinch the top edge together to seal. Crimp all the edges with a fork to secure. Repeat until all samosas are filled.
Preheat oven to 200 degrees. Line a baking sheet with paper towels and set aside.
Heat the remaining 3 quarts oil in a large Dutch oven over medium-high heat to 375 degrees. Fry in batches, frying 8 samosas at a time until golden brown and bubbly, about 2 1/2 to 3 minutes. Using a slotted spoon, transfer the samosas to the prepared baking sheet and keep warm in the oven. Repeat with the remaining samosas. Serve warm.

Source: Adapted from The Best International Recipe

One Year Ago: Rocky Road Brownies 

14 Responses to “Indian Samosas”

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    Kristen@PrettySweet — October 14, 2011 @ 6:46 pm

    Yum, I love samosas! I tried Aarti Sequiera’s non-fried version with chicken, potatoes, and mango and we really enjoyed them. I think this version sounds fantastic, too! Still want to try your chicken tikka masala…

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    Jadene — October 15, 2011 @ 1:06 am

    Looks great! Being Indian, I grew up on these…curry is a daily meal. Indian folk curry everything from bananas to beans..lol! You got it right except the folding of the pastry part :-) common mistake. The pastry is folded once, stuck with a paste of flour and water, folded multiple times to achieve a perfect triangle and then the edge is held together again by paste.

    • Christina replied: — October 26th, 2011 @ 10:16 pm

      Jadene,
      Thanks so much for the tip on how to fold the triangles. I will have to try it your way next time I make them! :)

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    Mandy@Withmilkandflour — October 15, 2011 @ 3:56 am

    Yum, these look so good. I’m lucky enough to have a friend who makes the most amazing samosas, meat filled or veggie, they taste incredible. The green chilli chutney sounds like a great accompaniment.

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    ChgoJohn — October 15, 2011 @ 10:17 am

    I’ve enjoyed samosas at Indian restaurants near here but never thought to make them at home — until now. Thanks for the recipe and lesson.

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    Rufus' Food and Spirits Guide — October 15, 2011 @ 10:35 am

    These look wonderful. I’m trying to expand my Indian cooking and these are on my list. Cumin seeds are just wonderful.

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    chicaandaluza — October 15, 2011 @ 11:12 am

    Fabulous – they look so good. You have a very lucky husband!

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    Emily @ Life on Food — October 16, 2011 @ 6:32 pm

    Your husband’s birthday meal would be the same as mine. Sounds delicious! You samosas look divine.

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    Amy — October 16, 2011 @ 9:11 pm

    These sound delicious! I love samosas, espcially home made!

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    easyfoodsmith — October 17, 2011 @ 1:57 am

    These samosas sound delicious!

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    The Little Foodie — October 17, 2011 @ 2:11 am

    Wow that looks so good. I’d like one, please. I’ve used phyllo dough to make samosas but deep frying them seems more authentic, for sure.

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    Gursahiba — October 17, 2011 @ 4:49 am

    Christina!
    Interesting blog, it certainly has alot of delectable recipies. And this one especially I love samosas. Its nice to see that you are fond of Indian food. Maybe you could try one of my favourite indian sweet from my blog http://wp.me/p1PrkT-8P

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    Kimberly aka Badger Girl — October 17, 2011 @ 2:24 pm

    These look fantastic. Just had some samosas this weekend for the first time in a long time. Glad to see a recipe so I can make my own at home. :)

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    vanity cake — October 20, 2011 @ 9:47 am

    I love samosas! Have you ever tried sambusas? I like to think of it as the Somali version of samosas. There’s also pate chaud, which is the Vietnamese, baked version. All are delicious!

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