Samosas
These delicious samosas are crispy Indian pastries filled with fried potato and peas, seasoned to perfection with a savory curry blend. They are an excellent appetizer or side dish for any family gathering, potluck, or get-together.
Servings: 12 samosas
Ingredients
Dough
- 2 cups all purpose flour
- 1 teaspoon thyme
- 1 teaspoon salt
- ¼ cup ghee, clarified butter
- 8-12 tablespoons cold water
Filling
- 1 lb russet potatoes
- 1 tablespoon ghee, clarified butter
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ½ teaspoon fennel seeds
- 1 tablespoon ginger, minced
- 1 green chili, diced
- 1 cup green peas
- 1 teaspoon lemon juice
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- 1 tablespoon cilantro, minced
- Salt to taste
- Oil for frying
Instructions
Make the dough
- To a bowl, whisk together the flour, thyme, and salt. Add the ghee to the four mixture and mix well with your fingers until all the ghee has been incorporated. You should have a shaggy dough that can hold its shape when pressed together.
- Add the water, one tablespoon at a time, kneading the dough as you add it until it is fairly stiff. It shouldn't stick to your hands.
- Cover the dough and let it rest for 30 minutes.
Make the filling
- Peel the potatoes and cut them into 2 inch chunks then boil them until they are just fork tender, you don’t want them to be too soft and mushy.
- Drain the boiled potatoes, then roughly chop or crumble them; do not mash them. Set the potatoes aside.
- Heat the ghee in a medium-sized pan over medium-high heat. Add the cumin, coriander, and fennel seeds and saute until they begin to sizzle.
- To the pan, add ginger, green chilis, and peas. Saute everything for about 2 minutes.
- Lastly, add lemon juice, turmeric, garam masala, fennel powder, cilantro, salt to taste, and potatoes. Mix everything well and saute for another 2 minutes.
- Remove the filling from the pan and set it aside to cool. Once the filling has cooled nearly to room temperature, it is ready to assemble.
Assemble samosas
- Divide the dough into six equal portions, form into balls, cover, and let them rest for about 10 minutes.
- Roll each ball into flat disks about 7 inches across. Press them between two pieces of parchment paper to roll flat.
- Cover the flattened dough sections to keep them from drying out. Work with one dough section at a time.
- Cut the round in half, wet the flat edge of one half of the round, and press the ends together to form a cone.
- Fill the cone with about two tablespoons of the filling and gently pack it in. Wet the inside edge of the open side and press it closed.
- Repeat with the other half of the round and then with the rest of the dough. This will yield 12 samosas.
- Heat 2 inches of oil in a large, heavy-bottom pan over medium heat. When the oil is hot enough, a toothpick or wooden skewer inserted into the oil should sizzle.
- Add enough samosas to the pan to leave some room in between. You will need to work in batches. Fry the samosas for about 1 minute on each side. They should be golden and crispy but not develop dark brown spots.
- Remove the fried samosas from the pan and place them on a paper towel-lined plate to allow any excess oil to be absorbed.
- Once all the samosas are finished frying, serve them fresh with Mango Chutney or tamarind sauce
Nutrition
Calories: 162kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 198mg | Potassium: 222mg | Fiber: 2g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 8mg | Calcium: 16mg | Iron: 2mg
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