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

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