Get: - For the Dough
- 2 cups whole wheat pastry flour, could sub all-purpose
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup + 1 tablespoon water
- 1/4 cup canola oil, or another suitable baking oil
- Oil mister or cooking spray
- For the Filling
- 1 pound russet potatoes, peeled and cut into 1-inch pieces
- 1 tablespoon canola oil, or another high heat oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1/2 serrano pepper, seeded and minced, optional
- 1 teaspoon cumin seeds
- 2 teaspoons garam masala
- 3/4 teaspoon turmeric
- 1/2 teaspoon ground coriander
- Pinch cayenne pepper, or to taste, optional
- 1/3 cup frozen peas, thawed
- 1/3 cup roasted and salted peanuts
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- Alt potato filling (merged):
- 1 ½ pounds yellow-fleshed potatoes, such as Yukon Gold, boiled, peeled and cubed
- ½ cup roughly chopped cilantro, leaves and tender stems
- 3 tablespoons ghee  // yikes no this is way too much
- 4Â garlic cloves, minced
- 1Â tablespoon grated ginger
- 1/2 serrano pepper, seeded and minced
- 1Â teaspoon mustard seeds
- ½ teaspoon cumin seeds
2Â small dried hot red peppers- 1Â medium onion, diced
- ½ teaspoon salt
- 1/2 teaspoon ground coriander
- Pinch cayenne pepper, or to taste, optional
- Â Pinch of asafetida
- 2 teaspoons garam masala
- 3/4 teaspoon turmeric
6 to 8 curry leaves- 2 small green chiles, finely chopped // one small can?
- 1/3 cup frozen peas, thawed
- 1/3 cup roasted and salted peanuts
- TODO: tamarind or mint chutney
Do: - To Make the Dough
- Stir the flour, baking powder, and salt together in a medium mixing bowl.
- Stir in the water and oil to form a dough.
- Turn the dough onto a lightly floured surface and knead for 5 minutes.
- Place the dough into a lightly oiled bowl and cover it with a dish towel. Let it sit for 30 minutes, while you make the filling.
To Make the FillingPlace the potatoes into a medium pot and cover them with water. Place the pot over high heat and bring the water to a boil. Lower the heat and allow the potatoes to cook just until fork tender, about 15 minutes.Drain the potatoes into a colander and return them to the pot.Coat the bottom of a medium skillet with oil and place it over medium heat.When the oil is hot, add the onion. Sauté until soft and translucent.Add the garlic, ginger, serrano pepper, and cumin seeds. Continue to sauté until the garlic is very fragrant and the cumin seed darken a bit, about 1 minute.Add the garam masala, turmeric, coriander and cayenne pepper to the skilletSaute for a few seconds more, then add the potatoes, peas and peanuts.Sauté for another minutes, flipping the ingredients around to coat the potatoes in the spices. Remove the skillet from the heat and stir in the salt, pepper and cilantro. Taste-test and adjust any seasonings to your liking.Lightly mash the potatoes with a potato masher, leaving some chunks.
- Make the potato filling: (merged)
- Boil the potatoes
- Put ghee in a wide skillet over medium heat.
- When ghee is shimmering, add mustard seeds and cumin seeds.
- Wait for seeds to pop, about 1 minute, then add red peppers and onion.
- Cook, stirring until onions have softened, about 5 minutes.
- Season lightly with salt.
- Add the garlic, ginger, serrano pepper. Continue to sauté until the garlic is very fragrant, about 1 minute.
- Add the garam masala, turmeric, asafetida, green chile, coriander and cayenne pepper to the skillet
- Stir to coat and let sizzle for 1 minute.
- Add potatoes and 1/2 cup water.Â
- Cook, stirring well to combine, until liquid has evaporated, about 5 minutes.Â
- Add the peas (and peanuts)
Mash potatoes a bit with the back of a wooden spoon. - Season well with salt, add cilantro, then set aside at room temperature.
- (Potato filling may be prepared up to a day in advance.)
- To Make the Samosas
- Preheat the oven to 400° and line a baking sheet with parchment paper.
- Lightly flour a work surface and gather a small glass or bowl of water.
- Grab a 3-4 tablespoon handful of dough and roll it into a ball.
- Place the dough onto your work surface and roll it into a 5-inch circle (about 1/8 inch thick) with a rolling pin. Cut the circle in half.
- Use your fingers to wet the outer edges of one of the half circles.
- Place about 1 1/2 tablespoons of filling into the center of the dough half circle.
- Fold the dough about the center point of the cut edge, bringing opposite sides of the cut edge together to form a cone shape.
- Pinch the dough together about the opening formed at the bottom of the cone.
- Place the samosa on the baking sheet and repeat until all of the dough and filling are used.
- Spray both sides of the samosas with oil.
- Bake for 25 minutes, or until lightly browned.
- Serve with your favorite chutney.
Results: - this dough recipe is garbage do not use it under any circumstances.
- make rough puff instead.
Tips - Be careful not to overboil the potatoes. To get a nice texture for your filling (not too mushy or gummy) you want to boil them just until they’re fork tender.
- Potatoes and peas are pretty traditional as far as samosa fillings go. Feel free to swap them out with your favorite veggies or legumes. Sweet potatoes, cauliflower and lentils would all be great.
- Samosa newbies: roll the dough thinner than you think you need to. Go for about 1/8 inch, which is about as thin as you can get it without it tearing when you wrap the samosas.
- Practice makes perfect, and you’ll probably find that your rolling and wrapping techniques improve over time. The first couple samosas you wrap might be ugly, but even ugly samosas are delicious.
References:
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