Monday, March 26, 2012


Copyright 2012 LtDan'sKitchen blogs
Samosa is one of my favorite Indian snack and the best ones I've tasted so far were sold in Atlanta for a dollar. It had the perfect combination of savory flavor, heat and texture. So far, I've not come close to recreating this treat but I do use a recipe from my Indian cookbook that is quite good in itself. I've made some minor changes to the spice mix but kept the overall integrity of the dish. I've also added to the original recipe since phyllo dough was used so I had to find a good substitute for the dough. If you are in a hurry, a good substitute is the frozen pastry dough sold in grocery stores but to make your own is really not that big a deal. 


2 lbs potatoes
1/2 tsp turmeric powder
1 tbsp coriander seeds, crushed
1/2 cup frozen peas, thawed
1 large jalapeno, deseeded and diced finely
1 onion, diced
2 tbsp chopped parsley or cilantro
4 tbsp lemon juice
1 tsp cumin powder
salt and pepper

1. Peel the potatoes and boil in water until soft. Drain and cool. Dice into
    small cubes and set aside. 

2. Add the rest of the ingredients and adjust the flavor with salt and pepper.
    Set aside.

Make the dough  while the potatoes are cooking. This simple recipe will yield 18 large samosas.

Pastry Dough:
2 cups flour
1/2 tsp salt
6 tbsp canola oil
8-12 tbsp cold water

Copyright 2012 LtDan'sKitchen blogs
Combine the flour, salt and the olive oil. With the dough hook attachment at low speed, add the water until it starts to come together. Increase the speed to high until the dough clumps into one single mass. Go slow on the water since it is easier to add more than to remove it. Wrap with clingfilm and set aside for 30 minutes.

When the filling is ready, unwrap the dough and transfer onto a floured surface. Knead the dough until it is elastic and doesn't stick to the board. Add more flour if necessary. Divide the dough into 18 parts. Using a floured rolling pin, flatten each dough portions into a 6-inch round circle.

Divide the filling into 18 parts and fill a pastry circle with one part of the filling. Fold the edges into a triangle and seal by pinching the edges.

To cook, heat about 1 cup canola oil in a large frying pan at medium heat. Fry the samosas in batches until golden brown on both sides. Drain on paper towels and serve warm with your choice of chutney.  

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