Samosas are a quintessential Indian snack. Anybody who knows Indian food knows samosas. They are triangular shaped savory pastries filled with either a spiced potato mixture or minced lamb/chicken for a meat variation. Either way, they taste delicious especially with mint and tamarind sauces. Saffron Valley Indian Restaurant in South Jordan and Salt Lake City serve up a bevy of these everyday. We want to share the recipe so you can recreate the love at home.
Although you might think they are hard to make, once you get a hang of how to roll out, fold the dough and secure the filling inside the pastry sheet, it’s real simple! Do give it a try!
The best way to eat these are by simply picking them up with your fingers and eating them, like a sandwich or a burger. However, it works really well if you wanted to use a fork to make pieces and enjoy! (see pics below)
• 1 cup all purpose flour
• 2 tablespoons vegetable oil
• 2 potatoes, boiled, peeled and grated roughly
• ½ cup thawed carrot green peas
• 2 teaspoons East India Pantry Garam Masala
• 1 tablespoon cilantro, finely chopped
• 1 teaspoon of cumin and coriander seeds, crushed coarsely
• Salt to taste
• ½ lemon, juiced
• Oil for deep frying
For the Dough:
Mix together the flour, oil, salt and little water till crumbly. Keep adding little water kneading the mixture into pliable dough. Cover with damp towel and keep aside for 15-20 minutes.
For the Filling:
Heat 2 tbsps oil in a frying pan; add crushed cumin and coriander seeds. Fry for a minute, add East India Pantry Garam Masala, salt, carrot and green peas. Fry for a couple of minutes. Add potato mixture. Sauté for five minutes. Add cilantro and lemon juice. Keep aside to cool until ready to fill.
To make Samosas:
Divide the dough into 5 equal size balls. Use the rolling pin to roll a piece into a 5″ oval.
Cut into two halves. Run a moist finger along diameter. Join and press together to make a cone.
Place a few tbsps of filling in the cone and seal the third side using the moist finger. The samosas can now be deep fried on low to medium heat till light brown.
Drain on paper towels and serve with mint and tamarind chutneys.