Usually, you make the pastry dough from scratch as well, and fry the samosas, which cooks the dough to crispiness. But as I've said before, you can make really great Indian food without actually using as much oil as our grandmothers are known to do. I wanted to bake the samosas and if I did that I need something that crisps up in the oven.
When I initially tested this recipe, I used phyllo dough thinking the crispiness of a spanikopita could be replicated. What I learned however, was that I hate working with phyllo dough, it dries too quickly, eek! So I think working with puff pastry may be better -- or trying the homemade dough and frying it.
So although the pictures for this don't show the actual end result, I was enjoying them so much I forgot to take a picture, I'm sure I will eventually make these again, and I'll add a picture then!
pastry: puff pastry or phyllo for baking.
or for frying:
- 7.5 cups flour
- 1 tbsp. salt
- 3/4 cup clarified butter or ghee, melted (use vegetable shortening or oil for vegan variation)
- hot water
- 3 medium-sized potatoes, boiled and peeled
- 1 cup of frozen peas
- 1 cup of carrots, chopped finely
- 1 cup of onions, chopped finely
- 2 tsp. of fresh ginger, grated
- 1 tbsp of turmeric powder
- 1 tbsp of cumin powder
- 1 tsp of coriander powder
- 1 tsp of garam masala
- 1/2 to 1 tsp of chili powder
- 1/4 cup of oil or ghee (clarified butter)
- 1 tsp of salt
- 3 tbsp of chopped cilantro
- Sift flour and salt into a bowl, then stir in melted ghee. Add 1 cup + 2 tablespoons of hot water gradually, tossing and stirring, to make a dough.
- Knead for 2 minutes, then chill in the refrigerator while you prepare the filling. If using a food processor, combine flour and salt in processor bowl. Pour in ghee and blend to combine. With processor running at medium speed, stream in the hot water, then process an additional 15 - 20 seconds. Remove from processor, form into a ball, and chill while you prepare the filling.
- In a medium skillet, saute onions, carrots, peas and ginger in tsp of oil over medium heat until onions are translucent.
- In a separate bowl, mash the cooked potatoes with the spices and sauteed veggies. Add oil or ghee, salt and cilantro and mixed thoroughly
- If you're using puff pastry/phyllo follow care instructions on package and create square pieces to put filling in. The samosas will be flat triangles rather than 3D triangles. Or if using pastry follow directions below.
- Divide the dough into 16 equal balls. The easiest way is to keep halving the dough until you have 16 pieces (you'll divide the dough 4 times total). Roll or pat each ball into a 7-inch disc. Cut each disk in half. Roll each half into a cone, overlapping the edges and pinching or wetting to seal. Stuff the cone with a big spoonful or two of filling, then pinch the open end closed (wetting if necessary), forming a puffy triangle.
- Chill finished samosas and continue until you've used all the dough.
- In a wok or large sauce pan, heat several inches of oil to 350, or until a cube of bread browns in 40 seconds. Fry samosas, 3 - 6 at a time, until golden, blistered, and crisp, about 3 - 4 minutes, turning them over halfway through frying. Remove with tongs, drain on paper towels, and continue until all samosas are fried. May be held in a warm (250-degree) oven while you cook all the batches.