Indian Samosas
Samosas have a diverse history as a popular snack that was carried by Asian traders traveling across the world, eventually settling in India where they are most well-known. Samosas are different all over India, depending on the area and region. Some are filled with meat and chiles, some with paneer, and others with potatoes and peas. They also vary in size and can either be baked or fried. The triangular shape is easy to achieve, securing the tasty filling inside. Although it is more authentic to make the dough, I use puff pastry which results in a flaky and buttery crust. It is traditional to enjoy samosas with a cup of chai tea before a meal, although they are also a popular street food all over India. I usually make a double batch so I can freeze a few to drop into the fryer before a dinner party. Serve them with green chutney for a perfect snack!
Ingredients
Serves 12
Samosas:
2 medium-sized baking potatoes
1 teaspoon chopped jalapeno
1/2 teaspoon fresh ginger, minced
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon red chile powder
1/2 teaspoon kosher salt
1/2 cup green peas
1 package of puff pastry, thawed but still cold
Process
Preheat oven to 350 degrees. With a fork, pierce potatoes a few times to allow steam to escape while baking. Place potatoes in oven and bake until soft, about 50 minutes (depending on size of potatoes). Allow to cool for 15 minutes, then remove potato peel and discard. Add potato to a medium-sized bowl and mash with a fork or potato masher. Add remaining ingredients and gently mix together to make a soft filling. If mixture is too dry, you can add a tablespoon of milk or water.
On a floured board, unfold the puff pastry. Roll with a rolling pin to flatten and make the pastry slightly thinner. Cut into strips that are 3”X8”.
To form the samosa, fold the corner of one strip of dough down onto itself to make a triangle. Fold again and open up to see the cone shape where the filling will go. Fill the cone with filling. Continue folding the dough over itself until you get to the end of the dough strip. Seal the edges with a bit of water. You can store the samosas (covered in plastic wrap) in the refrigerator for up to a day, before frying. In a deep pan, pour 2-3 inches of vegetable oil. Heat until oil temperature is 370 degrees, using a candy thermometer. Fry samosas until golden brown, about 2 minutes, then turn to fry other side another 2 minutes. Transfer to a plate lined with paper towel. You can keep them warm in a 300 degree oven on a baking sheet.
