For my family, samosas are closely linked to being social. I grew up knowing different kinds of samosas, appreciating the differences in samosas from different regions of India, and falling in love with the plain and simple: potatoes and peas. They’d be a common centerpiece placed in between childhood friends. So, I guess you can call them a very nostalgic snack for me.
For my first adventure in Samosa making, I opted to keep it simple – loving that next time could – and would be slightly different than the first! My star ingredient is surprising, perhaps not all that noticeable, but in my opinion, what makes the recipe taste like the snack I grew up loving; the ajwain seed. Your local Indian grocer is sure to carry it. Grocery stores with large spice aisle may also possibly have some; check your local Whole Foods if you can’t find an Indian grocer nearby.
I’ll be honest; these samosas definitely taste best when fried. But if you’re committed to reducing the oil intake, brush with scant oil and bake in a 450 degree oven until the samosas are golden brown. Either way, fried or baked, serve with chutney; I have some awesome sauces/chutney recipes in my cookbook if you’re looking for something to put on your Holiday reading list. I’ll also post a great tamarind chutney later this month that y’all will love!
Other Samosa Fillings that I love
Cauliflower and Potato (this is very Bengali)
Spiced, Curried Chickpeas
Corn and Sweet Peas
Curried Shredded Chicken
Enjoy it, it’s a two person recipe!
Deliciously crispy samosas with a potato and pea filling.
- 1 3/4 cup AP flour
- 1/2 teaspoon ajwain seeds (optional, but I HIGHLY recommend these for taste)
- 4 tablespoons vegetable oil (or any other neutral oil)
- 1 cup of water
- 1 teaspoon table salt
- 1 large russet potato
- 1/2 teaspoon cayenne powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin seeds
- pinch of garam masala
- 2 tablespoons of finely chopped cilantro
- 1/2 cup frozen peas, thawed
- 1 tablespoon oil
- 1/2 tablespoon mustard seeds
- Oil, for frying (or baking)
- In a bowl, mix together flour, ajwain seeds and salt. Add in 3 tablespoons of oil and mix with a rubber spatula. Pour in water, 1/4 cup at a time and start to bring dough together. Add in last tablespoon of oil, and knead until a smooth dough (not elastic, though) forms. Cover with a clean tea towel and rest for 20 minutes while you prepare the filling.
- Peel the potato and cut into chunks. Boil the potato until tender, and then drain the water. After draining, slightly mash the potatoes and add in cayenne pepper, salt, ground cumin, and finely chopped cilantro.
- Heat the tablespoon of oil and add in mustard seeds over medium heat. Add in the thawed peas and the potato mix and saute for 5 minutes until the potatoes turn a lovely yellow color. Set aside to cool.
- Divide the dough into 6 equal parts, and roll into perfect balls. Oil your work surface and your rolling pin and roll into a perfect, thin circle. Cut each circle into a semi circle. Fold each dough semi circle into a cone by pressing the seams of the straight sides together.
- Fill each cone with the potato and pea filling. Press to seal the top and fold over to ensure that the seam won't open once you fry them.
- Add oil to a pot or wok. Make sure your oil is hot before you put the samosas into the oil. Turn the samosas in the hot oil to ensure even frying. Once each samosa has evenly browned, place it on a paper towel lined plate to drain any excess oil. Serve hot.
Adapted from http://www.playfulcooking.com