One of my sisters always had this hankering for Indian food, and when they had a chance to pass by one of their fave Indian stores, they just had to buy these samosas. There’s no meat inside, mostly peas and potatoes in a spicy mix. The dip is I think made up of sweet tamarind with other spices … not spicy, but sweet. I guess it’s meant to counteract the spicy samosa.

It used to be bigger and spicier the last time we indulged in one of these … Inflation?

Here’s a sample recipe from Food-India.com:

Ingredients:

for pastry:
2 cups flour
½ teaspoon salt
4 tablespoon oil
6 tablespoon water

for potato stuffing:
5 medium potatoes
4 tablespoon oil
1 medium onion, peeled and finely chopped
1 cup green peas
1 tablespoon ginger, grated
1 hot green chili (finely chopped)
3 tablespoon green coriander (cilantro), chopped
1.5 teaspoon salt
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin seeds

Oil for deep frying

Preparation:
Dough for Samosa Pastry
1. Mix flour and salt in a bowl.
2. Add 4 tablespoons oil and rub until the mixture resembles coarse breadcrumbs. Slowly add about 6 tablespoons water and knead the dough for about 10 minutes or until it is smooth.
3. Rub dough with oil. Cover it and set aside for 30 minutes or longer.
Potato stuffing for Samosa
4. Boil, cool and peel the potatoes. Dice it into 1/4 inch size.
5. Heat 4 tablespoons oil in karahi or wok in medium flame.
6. Lower the heat and carefully put the onion. Stir fry until golden brown in medium heat.
7. Add peas, ginger, green chili, and fresh coriander (cilantro). Add diced potatoes, salt and all spices.
8. Mix and cook on low heat for 3-4 minutes. Do not forget to stir while cooking.
Making Samosa
9. Knead the dough again. Divide it into about 10 balls.
10. Roll it into flat round shape with about 5 inch diameter.
11. Cut it into half. Make the half into a cone by sticking seam together with a little water.
12. Fill the cone with about 2.5 tablespoons of the potato mixture.
13. Stick the top of the cone together with a little water. The seam should be about 1/4 inch (5 mm) wide.
14. Repeat this again.
Cooking Samosa
15. Heat about 2 inches of oil for deep frying over a medium-low flame. (You may use a wok, Indian karhai or any other utensil you seem fit)
16. When the oil is hot, carefully put in as many samosas as it fits. Fry slowly, turning the samosas until they are golden brown and crisp.
17. Drain excess oil and serve hot.
Number of Servings: 4

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