Samosas with Green Chutney
Yesterday I had a craving for these crunchy and incredibly delicious vegetable pockets but didn't have the disposable income to purchase them from a local restaurant so made them for myself for a fraction of the cost. I had them for dinner last evening and again today. The entire process took about an hour to make from start to finish. There are three components...the dough, filling, and sauce (or chutney). All of them are very simple to prepare. The flavors and textures are incredible, plus it'll make your entire house smell delicious. And yes--before you ask--these could likely be baked instead of fried but honestly they would not be the same, not have the same flaky, crispy, crunchy exterior. And if you pan-fry correctly (have the oil hot enough) they are not greasy...the oil stays in the pan not the food. Anyhow, recipes and how-to photos are below. Enjoy (bet you can't eat just one).
Samosas
Makes about 16 samosas
For the dough
1 cup all purpose flour
1 cup whole wheat flour
¼ cup vegetable oil
½ teaspoon kosher salt
¾ cup cool water
Combine all of the ingredients except the water in a bowl and rub the oil into the flour until it resembles course meal, then add the flour and mix and knead for 1 or 2 minutes, until it forms a somewhat smooth dough. Cover and allow to rest at room temperature while you make the filling.
For the filling
4 medium potatoes, peeled and large diced
2 tablespoons vegetable oil
½ small onion, diced
2 cloves garlic, minced
1 tablespoon whole cumin seeds
1 tablespoon whole coriander seeds
1 teaspoon crushed hot pepper
2 tablespoons curry powder
2 teaspoons kosher salt
1 (12 oz.) bag frozen peas
Place the potato in a small pot with enough water to cover them, bring to a boil then lower to a simmer. Cook the potatoes for about 10-15 minutes or until soft, then drain and transfer to a bowl and set aside.
Heat the oil in a small skillet then add the onion and garlic. When the garlic begins to brown add the cumin, coriander, and hot pepper; cook for another minute then add the curry and salt. Stir the spices in the oil, then pour the spices and oil over the potatoes. Mash the potatoes while incorporating the spices and oil. Stir in the frozen peas and set aside.
Assembling and Cooking the Samosas
1 recipe samosa dough
1 recipes samosa filling
oil for frying
On a floured table, roll the dough into a log and cut it into 8 pieces, then roll each piece into a ball. Roll the dough balls until very thin circles, then slice each circle in half. Divide the filling among the 16 half-circles and brush the edges of the circles with water. Fold the samosas into triangles, beginning with the flat edge and then sealing them with the rounded edge. Heat about 1 inch of vegetable oil in a skillet and fry the samosas on both sides until golden, crispy, and hot throughout. Serve with green chutney (the green chutney recipe is below).
Makes about 1 ½ cups
1 bunch cilantro, washed and chopped
1 bunch mint, washed and chopped
1 green bell pepper, seeds removed and chopped
3 jalapeno, halved and seeds removed
2 cloves garlic, chopped
2 slices ginger, chopped
½ small onion, diced
¼ cup lime juice
1 tablespoon sugar
1 teaspoon kosher salt
Combine all of the ingredients in a blender and process until smooth.
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