YumYum Divas YumYum Recipes: Samosas, contributed by TwinLakesChef

Contributed by: TwinLakesChef

Additional Credits for Recipe

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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

Dough 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 Filling 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

Preparation

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
Condiments
Sauces-Savory
Vegetables

General Cooking/Prep Method
Bake
Deep Fry
Simmer
Stovetop

Recipe Type - Categories
Indian Cuisine

Extra Features of Recipe
Difficulty Level-Difficult
Make Ahead

Good for Season/Celebration/Holiday
Winter

Tested & Approved Recipe
Yes!

(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."
[ 4 comments ]

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