A party favorite, these samosas are fun and easy to make and bake. They also freeze well, so when you’re in the mood, prep a big batch and store for whenever.
Samosas with Mint Chutney and Sweet Tamarind Glaze
Ingredients:
Dough:
3 cups Flour, all purpose
1 tbsp. Curry powder
¾ tsp. Salt
½ tsp. Baking powder
¾ tsp. Water, cold
2 ounces Earth Balance, cut into small pieces
¼ cup Shortening
Filling:
2 pounds Potatoes, russet, peeled and chopped
3 tbsp. Olive Oil
1 med Onion, chopped fine
1 tbsp. Ginger, fresh grated
½ each Jalapeno pepper, seeded and chopped
1 tsp. Coriander, ground
¾ tsp. Garam Masala
1 tsp. Cumin seeds, toasted
2 tbsp. Water
1 tbsp. Lemon juice
1 cup Peas, frozen, thawed
3 tbsp. Cilantro, finely chopped
Sweet Tamarind Glaze:
¼ cup Apricot jam
½ tsp. Tamarind paste
1 tbsp. Cilantro, chopped
Method:
1. Mix dough using biscuit method (15 min.) Wrap and chill (1 hour).
2. While dough is chilling, make filling (35 minutes). Boil potatoes until just tender. Drain immediately. Toast cumin seeds then saute onions in olive oil unti lightly browned. Add seasonings, jalapeno and ginger. Saute about 1 minute then add the water and stir until most of water is absorbed. Preheat oven to 400.
3. Finish with peas, lemon juice and cilantro. Taste for seasonings, then immediately transfer to container or sheet tray and quick-chill in freezer.
4. Form and Fill (30 minutes). Roll out dough one half at a time on lightly floured surface into a large rectangle, large enough to fold lengthwise into thirds, then cut on the folds. From the three strips, cut squares, about 2 x 2 each. Spoon about 1/2 to 1 tbsp filling into the center and fold over diagonally. Press edges with a fork to seal.
5. Make dipping sauce (5 minutes). Mix together first two ingredients on the stove to warm together. Run through a sieve or puree in bullet then add cilantro. Taste for salt.
6. Bake on parchment sheet tray for 20 minutes. Cool about 5 minutes before serving.
Recipe takes 1 1/2 hours to complete. Add additional 30 minutes (roll, form and fill) for doubling and another 30 minutes for every multiple after that.
Mint Chutney
recipe courtesy foodviva.com
Throw all this stuff in your magic bullet. You won’t regret it!!
1/2 cup fresh mint leaves, finely chopped
1 cup fresh cilantro leaves, finely chopped
1 cloves garlic
2 green chili peppers, seeded and chopped ( I used 1/2 of a serrano pepper)
2 tsp. fresh ginger, grated
1 tsp. lemon juice
1 tsp. sugar (optional)
1/4 tsp salt
1-2 tbsp water
These samosas look scrumptious!
Thanks! They are so good 🙂 Nice to hear from you again, Chef K!
Nice presentation. Different than the traditional Indian dough.
What are the differences?
The traditional dough is not like a biscuit. It is made with just whole wheat flour (called Atta–we also use it for making other Indian breads), warm water, oil or ghee and a little salt. It is rolled out into small circles that are then cut in half. The half circles are fold like a cone. The filling is placed in the cone and then the cone is sealed using a little water. They are then deep fried.
Ah yes, quite similar, though! Just the biscuit ‘method’ is used for mixing— the flour and fat are rubbed together as in making pie crust, but I find the flavor much the same as Indian restaurant samosas, except I like to add my homemade curry powder!
I am sure it is delicious. Just another way of making things. It’s nice to make recipes your own.
These look so good! And much easier than I thought they’d be.
Thanks for dropping by, Louisa! The filling makes an excellent side dish on its own, too! I hope you try it 🙂
Hi, I made these and they’re delicious! I’d like to write about it in my blog – I don’t have many followers but I’m planning to link to your recipe page here and your website to give credit. I also link my blog posts with my Twitter, so if you want me to include your handle there as well, I’d be happy to!
I appreciate the shout-out, Louisa and I am glad you like the recipe 🙂 Of course I encourage you to share it. I am not on Twitter, but thanks!
Breakfast, anyone?
Any time!!
These look really tasty Melanie, and I love the tamarind glaze you created (although I’m one of those cilantro haters, so I think I could substitute parsley?). I’m bookmarking this one!
Sure, you can sub a parsley/mint combo. That sounds really nice 🙂