Samosas are the Indian version of a fried pastry with a savory filling. You can make these with a made-from-scratch dough, or use a Filo dough to save time. A traditional Samosa is deep fried, but you can use less oil and pan fry, or even less and bake it in an oven. Any method creates a tasty appetizer or side dish. Serve warm with your choice of Indian chutney or dipping sauce.
- 1cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 thawed package of pre-made Filo dough or Puff Pastry sheets
- 2 large potatoes, cubed and boiled until fork tender
- 1 med onion, chopped
- 2 green chilies, very finely chopped (can use canned green chilies)
- 1/2 cup peas (optional)
- 3 tablespoons oil
- 1/2 teaspoon ginger, grated
- 1/2 teaspoon garlic, crushed or minced
- coriander seed
- 1 tablespoon fresh cilantro, finely chopped (can use dried cilantro)
- 1/2 lemon, juice of
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder (optional, use less for less spicy)
- 1/2 teaspoon salt
- Mix together the flour, oil and salt (this can be done in a food processor with a dough blade).
- Add a little water, until mixture becomes crumbly.
- Keep adding water, kneading the mixture till it becomes a soft pliable dough.
- Cover with a moist cloth and set aside for 20 minutes.
- Beat dough on a work surface and knead again.
- Cover and set aside.
- Divide dough into 10 equal portions.
- Use a rolling pin, roll a piece of dough into a 5″ oval
- Cut into 2 halves.
Defrost Filo Dough or puff pastry sheets and open out onto floured surface. Cut into 5″ squares and then in half to make triangles.
- Heat 3 tbsp oil.
- Add ginger, garlic, green chillies and few coriander seeds.
- Stir fry for 1 minute, add onions and saute till light brown.
- Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
- Stir fry for 2 minutes.
- Add potatoes.
- Stir fry for 2 minutes.
- Set aside and allow to cool.
- Run a moist finger along the edges of the dough.
- Roll around finger to make a cone, or pinch one edge of the triangle to form a pocket.
- Place a tablespoon of the filling into the cone.
- Seal the third side using a moist finger.
- Deep fry the samosas on low to medium heat until light brown. Or pan fry in a small amount of oil. Or spray with olive oil and bake at 325 degrees until golden brown. You can also brush on almond milk instead of the olive oil.
- Serve with tomato sauce or any chutney you love.
Recipe for Indian Green Chutney
- 1 cup coarsely chopped cilantro (leaves and tender stems)
- 1 cup coarsely chopped fresh mint leaves (leaves and tender stems)
- 3 green chilies.
- ½ teaspoon black salt.
- Juice of 2 limes.
- ½ inch peeled fresh ginger.
- 1 teaspoon cumin seeds.
- ½ coriander seeds.
- Place about ⅓ of the cilantro and mint in the blender with the lime juice and process to a puree.
- Add the chilies, ginger, cumin and coriander and process into a smooth paste. This will take about 3 minutes and will need a combination of pulsing and blending actions to make sure that the spices are ground until smooth.
- Add in the remaining herbs in batches and continue grinding until smooth. The key is to try to get a relatively thick and pasty chutney and this cannot be accomplished by adding all the ingredients together at the same time.