This is a delicious East-Indian appetizer, and one of my favorites. You can also make them slightly larger, or make more of them and turn it into a meal in itself. They are a fun project to make, you can even get the kids to help. They are triangular shaped pastries, filled with a spiced potato mixture. Some people also add minced meat to the mixture, it depends what you like. But they are quite mouth-watering!
Samosas
(makes 8)
Dough:
½ cup all
purpose flour
1 tsp
Suji, Or semolina flour (optional)
¼ tsp salt
1 tablespoon
+ 1 tsp oil
¼ cup
lukewarm water
Filling:
2 medium
boiled red potatoes (should be boiled whole until tender but not mushy, then
cooled and cut into ½ inch cubes)
1/3 cup
sweet peas
2
tablespoons oil
½ tsp cumin
seed
1 tsp
coriander powder
¼ tsp red
chili powder
½ tsp Garam
masala
1 tsp umjur
(dried mango) powder (or a few drops of lemon juice)
2 medium
green chilies, seeded and chopped
1tsp salt
Plenty of
oil for deep frying
Directions:
Making the
dough:
1.
In a
medium mixing bowl, place the flour, suji, salt and oil. Mix together by had for about 10
seconds.
2.
Add the
lukewarm water, and blend to make a dough.
Knead for about a minute. Set
dough aside, covered, and allow it to rest for at least 20 minutes.
Making the
filling:
1.
Heat 2
tablespons of oil on medium in a medium skillet. Add the cumin seed to the oil, along with the
green peas, coriander, garam masala, green chilies. Blend well and fry for 1 minute.
2.
Add
potatoes, mix until well blended. Then
add the salt. Stir-fry for about 2
minutes.
3.
Add mango
powder, blend well. Taste your filling
at this point to test if you want more salt or chilly powder. If you add more, blend well.
4.
Turn off
heat and set filling mixture aside to cool for about 15 minutes. It will cool faster if you spread it out on a
large plate.
Making the
Samosas:
1.
On a flat
surface, knead the samosa dough for a few seconds. Divide dough into 4 equal balls and slightly
flatten them.
2.
Roll each
ball out about 6” in diameter. Cut each
circle in half.
3.
Lay a half dough circle in the palm of your hand
and dip the fingertips of your other hand into some water. Rub the water along the outer edges of the
half circle of dough.
4.
Place about 2 heaping tablespoons of the potato
filling on one side of the half circle of dough. Fold the other side over to enclose the
filling. It should resemble a triangle
in shape. Now pinch all the edges of the
dough together, so they will not come apart during cooking. Repeat these steps with the rest of the
dough.
5.
On medium, heat a large deep-frying pot or
skillet filled about 2 inches deep with oil.
Oil should not be too hot, you can test it by dropping a tiny piece of
dough in the oil. The dough should not
rise up too fast. It should only sizzle
a bit at the bottom, then slowly rise.
If it rises too fast, the oil is too hot so you should reduce heat for a
few minutes.
6.
Once oil is ready, fry the samosas, 4 at a time,
for about 5 minutes. During frying you
should turn them over after about 2.5 minutes.
Once they are golden in color, like wontons or egg rolls, remove them
from the oil and place on paper towels to drain. Serve hot with any Indian dipping sauce, if
desired.
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