Karen (estherchaya) wrote,


I made Samosas today!  I never thought I'd make them,  but I decided that it just can't be that difficult, and I was right!  I hear they're delicious.


EDITED TO ADD:  a lot of people asked for the recipe I used.  I vaguely followed a recipe, and here's what I remember off the top of my head:

  • 3 Tbsp Oil (I didn't measure, I just covered the bottom of the pan)
  • One pound (ish) of potatoes, peeled and diced into 1/2 inch pieces (I think the recipe says about 4 cups - I didn't measure, I just cut up a bunch of potatoes until it "looked right")
  • 1 tsp of cumin seeds (a lot of recipes call for black cumin seeds, but I couldn't find them without going down to Langley Park to the Indian store and I'm too lazy for that).
  • 1 green chili, finely diced (I didn't have a green chili, and I was too lazy to go get one, so I used some dried spices to make up for the difference)
  • pinch of turmeric (most recipes don't call for turmeric and one recipe, in fact, specifically says that turmeric should never go in samosa filling. Whatever. It wasn't that much turmeric and I don't think lent that much color to it, so it's not a big deal either way)
  • 1 tsp ground roasted cumin (I did roast some cumin, but I couldn't get it ground finely enough, so I used a bit of that and a bit of regular boring cumin and it came out just fine)
  • 1 tsp of salt (I didn't measure - but probably used slightly more than that on account of the number of potatoes I had)
  • scant 1/2 cup of peas (I didn't find this to be enough, so I used a bit more - but I might have had more potatoes than I should have).
There's some special pot/utensil or whatever that you're supposed to cook in. My guess is that a wok would work just fine. I didn't have either, so I used a pot. Heat the oil over medium-high heat in the [pot thingy you're supposed to use]. Add the whole cumin seeds and let them sizzle for a few seconds. Add the potato and green chili and cook for about 2-3 minutes (I didn't time it). Add the turmeric, salt and ground roasted cumin and cook for another 5 minutes (again, with, I didn't measure). Add the peas, cover, reduce heat, and continue cooking until the potatoes are done. (I opened the pot up and stirred often, b/c the potatoes stick to the bottom - but scraping off that yummy fried potato goodness from the bottom while it's cooking gives you good flavor in your potato mixture!) Dough:
  • 2 1/4 cups flour (I guesstimated, but probably came in the ballpark of that)
  • 1 tsp of salt
  • 3 Tbsp of oil (I found I needed more than that - I was mostly eyeballing the dough) scant 1/2 cup of hot water (not sure why it has to be hot, but I did use hot water, so I can't speak to whether it would work with lukewarm water - it's not like you're activating yeast or anything, which works best with warm [but not hot] water)
Sift the flour and salt together (figure the odds - I don't have time to sift. I took a whisk to get the lumps out and get a little air in it. It's not perfect, but it's faster).
Add the oil and then mix it in with your fingers (it'll form little tiny balls of floury oil - like I said, I felt like I needed more than 3T).
Add just enough water to form a stiff dough (I probably needed about 5/8ths of a cup). Knead for 10 minutes (I didn't get anywhere near 10 minutes (note previous comments about my utter laziness).

Form dough into 12 balls. Roll each ball out into a 6 inch round (I can't say I measured, but whatever. Just roll it out thinly). Cut each round in half (so you've got a semicircle). Form a cone with the flat edges of the semicircle - using a little water on the edges to seal the dough. Fill with 1/2 tsp of filling (again, didn't measure - just stuffed as much filling as would fit without exploding). Crimp the open edges together (I did this both just with my fingers and also tried with the tines of a fork - both worked just fine).

Heat up oil for deep frying (I got my oil hot while I was assembling b/c it takes a while to heat up, but this will depend on how quickly you can assemble, because you certainly don't want a pot of hot oil burning on your stove for an hour if it's going to take you that long to assemble).
Put as many samosas in the hot oil as will fit (I fit a TON in) and cook until golden brown and crispy (this took a lot longer than I thought it would - the dough isn't very delicate and it's a little thick, so it takes a while for the browning to really happen). Drain and serve.

Serve with chutney. I didn't make any chutney, but if I had, it would have been tamarind chutney which is the best chutney in the entire universe, if you ask me. But where on earth would I ever find a tamarind? Especially this time of year. I have a recipe for tamarind chutney if you want, but I've never used it, so I can't speak to its authenticity.

NOTE: Many Samosa recipes call for garam masala in the filling. Garam masala recipes are ALL different - most families have their own family blend to make up the garam masala. This particularly recipe did not call for garam masala, for which I was very grateful because, again, too lazy to make it. Certainly, you can spice the filling any way you please - it'll be yummy.
Tags: food

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