If I make you these and arrive at the door with them on a tray, I probably love you. I do think this recipe is labor intensive but I also try to make it in bulk because these make store bought or frozen pale in comparison!
Samosas can be stuffed with a variety of fillings such as minced meets, cheese, veggies, but I prefer the classic of potatoes and peas. (Completely vegan btw!)
I remember for small parties or gatherings, my mom and aunties would gather and basically have a pre-party while making these. I end up attributing samosas to tea, gossip that is. I can’t recreate that energy in this tiny apartment so I settle for Bollywood tunes and start doing the prep work. Usually you can make the filling in advance, I like to make the dough during since refrigerating makes it stiff. You can thaw it out but it doesn’t work with how impatient I am.
Today was a different story though. I live in a double and my whole apartment has a total of 4 other people. My roommate had overheard one of our housemates complaining to the other about how my food “smells”. I started laughing because I had been sick for the past couple weeks and had subsisted on soup. I laughed some more because this is the otherization that occurs to minority groups. On one hand, you start to see American capitalists profiting off choosing which parts of your cuisine is “trendy” but as a whole you are not normalized. These are the same people that will shell out a $20 for a hipster version of the same thing. I decided I would definitely make these samosas..and between us we would eat each one. I wouldn’t expect my other housemates to want anything this “smelly”.
prep: 45 min
cook: 30 min
yield: 10 medium sized samosas
- Potatoes 2 medium boiled and cubed
- Peas 1/4 cup
- Cumin seeds 1 tbsp
- Anardana powder 1/2 tbsp
- Turmeric 1/2 tsp
- Garam masala 1 tbsp
- Chaat masala 1/2 tbsp
- Cayenne 1 tsp
- Fennel 1 tsp
- Ginger paste 1 tbsp
- Green chili 2 chilies
- Peanuts (optional)
- 3 cups Flour
- 1 tsp Carom seeds (optional)
Start out with 1/2 tbsp salt, carom seeds (optional), flour, and drizzle of oil. Keep adding oil tsp by tsp and sift through the flour. If you’ve ever made a pie crust from scratch, its a similar process but with a liquid fat. Do this until the dough clumps when held together
Now add about 2 tbsps of cold water and form into a dough. Knead lightly and then cover to let it rest.
Heat pan to medium high. Add 2 tbsp oil. Add the cumin and ginger and let it brown. Be careful to not let it burn as the whole thing will taste bitter.
Add the peas and potatoes. Along with all spices. (I usually grind up the fennel with the anardana). Break up the potatoes and stir occasioanlly as it cooks. Let it cool once it reaches picture 2’s consistency. This is a good time to roll out the samosa shells!
Form dough balls and roll it out into a large circle while still keeping it slightly thick. (3-4mm).
Cut it in half, we’re going to form a cone from each side. Usualy you can crimp the edges easily, but if they don’t close, water is a good binder so such brush it on one side. Close the cone and seal off, these can then be crimped around the bottom.
You can fry the samosas or bake them. I’ve done both so you can see the difference. Frying, usually you want to keep it on medium high and use any vegetable oil. For baking, preheat oven to 450 degrees. Spray the samosas with oil and put in for 25-30 minutes. Turn them in 10 minute intervals and spray as needed.
We paired these with some mango lassi (recipe coming soon!) and some mint cilantro chutney (recipe below). Honestly, this combo is everything
- 2 cloves garlic
- half square ginger
- 1 serrano pepper
- half green apple
- handful mint
- handful cilantro
Blend all ingredients with salt to taste. Add a couple drops of oil on top to help prevent oxidation. Usually people would put green mango instead of green apple, but I find that the swap works and is a more accessible ingredient. Now, go wow everyone!