YumYum Divas YumYum Recipes: Samosas, contributed by TwinLakesChef

Recipe Title: Samosas

Contributed by: TwinLakesChef

Additional Credits for Recipe
There are 10 photos for this entry.
They do not all show up on the right hand side; to view them all you have to scroll to the bottom last picture & click on:
» View them all

Note from the Diva
Serve these potato-filled turnovers with the Parsley Chutney and The Dipping Sauce; we like both.

We no longer shape these in the traditional shape. It is much faster if you have the crimping tool that does this for you. When finished the pastry looks like a half-moon.

They can be frozen after shaping and cooked at a later time. They also can be baked in a 425 degree oven. They don't need to be deep-fried to be tasty.

Click Here
Tutorial in Our Cooking School

List of Ingredients
2 cups all purpose flour
1/4 teaspoon salt
2 tablespoons solid vegetable shortening
l/2 to 2/3 cup cold water

Alternate Dough Choice
The Dough:
2 1/2 cups flour
1/2 teaspoon salt
1 cup buttermilk or yogurt
Extra flour as needed

3 tablespoons vegetable oil
1/4 teaspoon fennel seeds*
1/4 teaspoon cumin seeds* (or 1/8 tsp ground cumin)
1/4 teaspoon whole black mustard seeds*
5 whole fenugreek seeds*
1/4 teaspoon (or more) salt
1/4 teaspoon (or more) cayenne pepper
1 /8 teaspoon turmeric

1 pound boiling potatoes, peeled & cut in 1/4" cubes, boiled until not quite tender, and cooled to room temperature.
3/4 cup fresh peas, boiled until tender, or thawed frozen

2 teaspoons (or more) fresh lemon juice

Vegetable oil (for deep frying)
Cilantro or parsley sprigs for garnish

For dough: Combine flour and salt in large bowl. Cut in shortening until mixture resembles coarse meal. Stir in enough water so dough is just moistened. Gather into ball. Knead in bowl until satiny, about 8 minutes. Turn out onto surface. Invert bowl over dough. Let stand at least 30 minutes, or wrap and refrigerate overnight.

For filling: Heat 3 tablespoons oil in heavy large skillet over medium high heat. Combine all seeds, marked by *. Add to skillet and toast until mustard seeds start to pop, about 20 seconds. Remove from heat. Stir in 1/4 teaspoon salt, 1/4 teaspoon cayenne and turmeric. Stir in potatoes and peas and cook over medium-low heat until potatoes are uniformly colored by spices, about 8 minutes. Remove from heat. Blend in 2 teaspoons fresh lemon juice. Adjust seasoning with more salt, cayenne and lemon juice. Cool completely. (Can be prepared 2 days ahead. Chill.)

To assemble: Form dough into log about 18 inches long and 1 inch thick. Cut into 12 pieces. Roll each piece into ball. Roll ball out on lightly floured surface to 4- to 5-inch round. Cut round in half. Moisten straight edge of each half with water. Fold in half to form cones. Spoon 1 heaping teaspoon filling into each cone. Pinch open edges to seal and form triangle.

Heat oil in heavy large saucepan to 350 degrees F. Fry samosas (in batches; do not crowd) until golden brown, turningfrequently, about 5 minutes. Remove using slotted spoon and drain on paper towels.

(Can be prepared I month ahead and frozen. Remove from oil when still pale. Cool completely, wrap and freeze. Before serving, finish frying in hot oil.) Arrange on doily lined platter. Garnish with cilantro or parsley sprigs.

Parsley Chutney

Just one of India's hundreds of delicious uncooked chutneys. Use it as a dip for the potato and pea samosas.

Makes about l l/2 cups

1 cup packed coarsely chopped fresh parsley
4 garlic cloves, coarsely chopped
1 tablespoon fresh lemon juice
1 tablespoon firmly packed light brown sugar
1 l/2 teaspoons ground ginger
1 teaspoon salt
1/4 teaspoon dried red pepper flakes
1 to 2 cups plain yogurt

Puree everything except yogurt in processor or blender. Transfer to bowl. Stir in yogurt in 1/2 cup increments until chutney is consistency of thin pan cake batter. Cover and refrigerate. (Can be prepared 1 day ahead.)
From Bon Appetite September 1987 pg. 108 "A Passage From India"

The Dipping Sauce

1/2 cup cider vinegar
1/2 cup water
3 tablespoons brown sugar
1 small clove garlic, minced
1 teaspoon salt

1) Place all ingredients in a small saucepan. Stir until the sugar dissolves. 2) Heat to boiling, then let simmer uncovered for about 10 minutes. it will reduce slightly. 3) Serve warm or at room temperature with hot samosas.
Yield: 15 or 16 medium-sized, very satisfying pastries (enough to feed 6 to 8

Cooking Time & Temperature
Prep Time: 1 hour 30 minutes Cooking Time: 25 minutes

Number of Servings: 15 or 16 medium-sized, very satisfying pastries (enough to feed 6 to 8 people, at least)

Cookbook Category

General Cooking/Prep Method
Deep Fry

Recipe Type - Categories
Indian Cuisine

Extra Features of Recipe
Difficulty Level-Difficult
Make Ahead

Good for Season/Celebration/Holiday

Tested & Approved Recipe

(Image by TwinLakesChef)
"Assemble Ingredients"
[ Comment ]

(Image by TwinLakesChef)
"Toast seeds"
[ Comment ]

(Image by TwinLakesChef)
"Stir in cooked potatoes"
[ Comment ]

(Image by TwinLakesChef)
"Continue stirring until evenly colored"
[ Comment ]

(Image by TwinLakesChef)
"Add peas, warm through & add fresh lemon juice"
[ Comment ]

(Image by TwinLakesChef)
"Refrigerate & finish Samosas another day."

There are 10 photos for this entry.
» View them all

Only subscribed members of this cubit may post a comment about this entry.. There is a "Join this cubit" button at the bottom of this page.

« Return to the YumYum Recipes front page

YumYum Divas

Come share our passion for all things edible!

Cubit owners:

Admin team:

Click on the links below
Chat In The Coffee Shop
Yummy Recipes!
Share A Recipe
Recipe Discussions in the Divas' Kitchen
Search Articles

Browse Cubit's 103 Databases

Popular Collections
Comfort Food
Cooking Clubs
Cooking School!
CopyKat Recipes
Appetizers, Dips, Finger Foods & Snacks
Eggs & Cheese
Gifts From The Kitchen
Kids' Favorites
Kitchen Gadgets
Pizza with Pizzazz
Too Busy to Cook!
Food Safety, Storage & Org.
Fresh Fruit
Grains, Legumes, Rice
Fresh Herbs
Wine & Spirits
Cooking Under Pressure
Crepe Cookery
Freezing & Canning
Hot Off The Grill!
Let's Talk Brining!
Sausage Making
Slow Cook
Smoked Meats
Wok'n With Norma
Chinese Vegetables W/Norma is now being discussed in The Coffeeshop Forum
Breads, Soups, & Salads
Cold Soups
Hot Soups
Main Dish Salads
Summer Salads
Winter Salads
Salad Dressings
Main Course
Meat Sides
Savory Sauces
Sweet Treats
Cakes & Frosting
Cookies & Bars
Ice Cream
Sweet Sauces(none have been entered in the Yum Database as of yet)
Heathy Living
Gluten Free
Low Calorie
Low Carb
Cookbook Corner
Secret Ingredients & Substitutions
Cuisines of The World
American Indian
Asian Cuisine
Chinese Cuisine
Asian Fusion Cuisine
Eastern European Cuisine
English Cuisine
French Cuisine
German Cuisine
Indian Cuisine
International Favorites
Italian Cuisine
Jewish & Kosher Cuisine
Mexican Cuisine
Moroccan Cuisine
Mother Sauces
SouthWestern Cuisine
Thai Cuisine
Holidays & Celebrations
Christmas Dinner
Easter Dinner
4th of July Celebration
Hawaian Luau
High Tea

Love Links

Homemaker's Haven
I Love Chrstmas
La Cucina Di Kat
Worldwide Restaurant Review