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Spicy Potato Samosas

March 3, 2012


I love spicy food.  Even more still, I love Indian spices.  Every time we make an Indian dish I start salivating when the spices come out.  This shouldn’t be surprising because the long list of Indian spices has been formulated to do just that.

Indian spices consist of the simplest of natural ingredients.  Flowers, leaves, roots, bark, seeds and bulbs are used in countless combinations to concoct an infinite variety of flavors.  Sweet, sharp, hot, sour, spicy, aromatic, tart, mild, fragrant or pungent are just a few flavors that Indian spices will help you achieve. The taste and aroma of the spices combine to create a kaleidoscope of exotic flavors to delight the palate and the plate. It is always best to get spices in whole seed form and to grind them just prior to use.
Indian spices spices offer loads of health benefits.  They also contribute towards a healthy life. Spices add flavor and nutrients to dishes without fat or calories!  For more detailed information on Indian spices and how they may benefit your health check out this extensive list.

Are you familiar with Samosas?  A samosa is a stuffed, deep fried snack that is very popular in Indian and other various parts of the world.  Samosa generally consists of a fried or baked triangular, half moon pastry shell with a savory filling.  The filling may include spiced potatoes, onions, peas, coriander, lentils, ground lamb or chicken. The size and shape of a samosa, as well as the consistency of the pastry used, can vary considerably. Samosas are often served with a chutney generally as an appetizer. If you are looking for a different sort of snack this weekend you really should try whipping up a batch of these!  They are a wee bit time consuming but they are worth their weight in gold 🙂  Which is a matter of opinion, of course.

Spicy Potato Samosa
Ingredients

For the Filling

2 to 3 tablespoons ghee or vegetable shortening
1 teaspoon coriander seeds
1/4 cup minced shallots
1 teaspoon freshly grated ginger
1-1/4 lb. baking potatoes, boiled until just beginning to fall apart; cooled, peeled and cut into 1/2-inch cubes
1/2 cup frozen green peas, thawed
2 teaspoons fresh lemon juice
1-1/2 teaspoons salt
1 teaspoon garam masala
½ to 1 teaspoon cayenne

For the Dough

1-1/4 cups all-purpose flour; more for dusting
1/2 teaspoon salt
1/8 teaspoon baking soda
1/4 cup vegetable shortening
2 tablespoons plain yogurt, mixed with 1/4 cup water
2 tablespoons all-purpose flour dissolved in 3 tablespoons water
Peanut oil or corn oil, for deep-frying

To Make the Filling

Heat the ghee or vegetable shortening in a large skillet over medium-high heat. Add the coriander seeds and cook until they darken slightly.  Add the shallots and ginger, and cook until soft, about 2 minutes.
Add the diced cook potatoes to the skillet and sauté until slightly golden, about 3 minutes. Remove from the heat and add the peas, lemon juice, salt, garam masala, and cayenne, tossing gently to combine. Let the filling cool completely.
Prepare the spicy potato filling.

To Make the Dough

In a wide, shallow bowl, mix the flour with the salt and baking soda. Make a well in the center and drop the shortening into the well. Pick up some flour and fat in one hand. Rub the other hand lightly over this mixture, moving from heel to fingertips, letting the fat-coated flour fall back into the bowl. Pick up more fat and flour and continue this rubbing action until the flour is evenly coated; it should have a fine texture with no lumps.
For crispy, flaky results, rub the fat into the flour.

Add the yogurt-water mixture a little at a time. Add just enough liquid until the dough comes together in a mass. Depending on the flour and humidity, you may not need all the liquid; if you need more, add plain water a tablespoon at a time. Knead the dough until it’s smooth and elastic. The dough is ready when it’s no longer sticky and feels as soft as an earlobe, after about 5 minutes of kneading. Roll the dough into an 8-inch log, wrap it in plastic, and let it rest for about 15 minutes. (The dough can also be wrapped tightly and chilled for a day. Bring it to room temperature before continuing.)
Knead the dough until it’s smooth and elastic.

To Assemble the Samosas

Cut the dough into eight even pieces. Roll each piece into a ball and flatten slightly. Keep the pieces you’re not working with covered with plastic wrap. Roll one flattened piece of dough into a thin 6-inch round, rolling from the center of the round and turning the dough frequently to achieve a uniform thickness. Cut the rolled circle in half.
Roll the dough into 6-inch round.

Pick up one semicircular piece of dough and moisten half of the straight edge with a little flour-water mixture. Create a cone by bringing the dry half of the straight edge over the moistened half. Press the seam together to close. Be sure to pinch closed the point of the cone as well; a good seam will keep the stuffing in during frying.
Cut the rolled circle in half–one half makes a samosa.

Fill the cone with two heaping tablespoons of the spicy potato mixture. Hold the cone about a third of the way up to keep it from collapsing as you fill. Brush one open side with the flour-water mixture and pinch the opening closed. To give the samosa its characteristic flared ruffle, continue to pinch the straight edge to slightly thin and extend it. Use remaining dough and filling to make 15 more samosas.
Fill the cone with two heaping tablespoons of the spicy potato mixture.

To Cook the Samosas

Fill a heavy, deep pan with 4 inches of oil and heat it to 350° F (use a deep-frying thermometer to monitor the temperature). Add the samosas in batches of four or five, being careful not to crowd the pan. Cook the samosas, turning often, until they’re golden brown, at least five minutes. Transfer samosas to a paper towel-lined plate to drain. Serve immediately or let them cool to room temperature.

Make Ahead Tips

Samosa dough can be wrapped tightly in plastic and refrigerated for a day, or frozen for up to three weeks. Assembled, uncooked samosas can be refrigerated, covered, for up to a day. Though samosas are best served immediately after cooking, they can be wrapped loosely in foil or plastic and stored in the refrigerator for up to two days. Reheat by dropping into 375° F oil for a minute and a half, or arrange samosas in a single layer on a baking sheet and place in a 350° F oven for 10 minutes.

Makes 16 Samosa
Source Fine Cooking, Wikipedia,
&
Indian Food Site

If you love Indian food you are certainly in for a treat with these little guys!  They are absolutely incredible 🙂

From our kitchen to yours,
Sydney Jones

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11 Comments leave one →
  1. March 3, 2012 3:57 pm

    Lovely. I really approve of the effort that has gone into this post. The samosa look wonderful.
    Best,
    Conor

  2. March 3, 2012 6:10 pm

    I ❤ Indian food.

    My partner is reviewing all the indian restaraunts in Glasgow at the moment and he's allowed to bring me along. Free indian three times a week? Yes please! It's a sweet deal.

    I love your recipe! I must try it out sometime 😉

  3. March 3, 2012 9:18 pm

    Yum!!! Being Indian, samosa are one of my favourite snacks ever – yours look sensational!

    Cheers
    Choc Chip Uru

  4. March 4, 2012 2:21 am

    They look SO delicious! I love Indian spices too..and these samosas look wonderful!

  5. March 4, 2012 9:04 am

    I love Samosas. They such a wonderful treat. I like they hot and fresh and to enjoy it with lots of friends. What is your dipping sauce? Take care, BAM

  6. March 4, 2012 6:54 pm

    “I love spicy food”

    … and I just *love* samosas! 😀 I never tried to make them before, but keep wanting to – I think I’ll have to give them a try sometime soon. They look great 🙂

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