Preparation: 1:10 hour. Baking in Oven: 30 min
Samosa is a wonderful Indian appetizer that is believed to have traveled along the trade routes from central Asia. I myself have seen a few variations of samosas in a couple different asian cultures. My version of making Indian samosa is a bit non-traditional but a quicker and a healthier way of making Indian samosas. I first had it way back in high school when my science partner Ravneel offered me some samosas that his mother had made. I dipped them into this amazing chutney minty dipping sauce and immediately fell in love (with the food that is!). Ever since then I couldn’t stop making samosas.
Ingredients for 6 servings:
Samosa Curry Seasoning for storage:
- 1 cup toasted cumin seeds
- 2 cups coriander powder
- ½ cup garam masala
- 2 cup of mango powder
- 2 cups of salt
- Toast cumin seeds in a skillet on high heat. Soon enough you’ll hear the seeds popping. Transfer them into a mixing bowl with the rest of the ingredients. Mix well then store them into a bottle for future use. This amount should last you a long time.
- 1 cup all purpose flour
- ½ cup of sooji flour
- 1/2 cup hot water
- ½ tsp. salt
- optional: 2 TB butter
- 2 large russet pottoes
- 2 TB samosa curry seasoning from above
- 1 tsp. Salt
- 1 cup green peas
- 2 Tb oil
Dipping sauce: Chutney Raida
- 1 batch of fresh mint. discard stems
- 1 batch of equal amount of cilantro
- 2 inch ginger
- 1 tsp salt
- 4 tb plain yogurt
- 4 tb water
- To make the dough, mix the flour, sooji flour, hot water, butter and salt together. Knead for 15 minutes then set it aside for 30 minutes. (Feels like wet dough? Add more flour. The dough feels a bit too firm and even chappy? Add more water.)
- During this wait, boil the potatoes on high heat. In about 20 minutes, use a fork to poke through one potato. If it slides through easily, it is cooked. Run cold water on the potatoes, then peel off skin.
- Heat a wok of 3 TB of oil on medium high heat. In a few minutes, add the samosa curry seasoning and frozen green peas and mix for a minute add the diced potatoes and stir for several minutes. Taste, add more salt or samosa seasoning if desire.
- Transfer the fillings to a bowl and set aside.
- By this time, the dough should be ready. Roll the dough into a long cylindrical shape. Cut it into 8 equal parts and roll each parts into a ball. With a rolling pin, flatten one ball, resulting to pancake like shape (should be about 6 inches in diameter). Cut the pancake, resulting into two semicircles. Take one semicircle, lightly brush water around the edges. Add about 4 TB on one side. take the opposite side and fold it over the filling, stretching it over the filling. seal the ends by pinching the ends together. Continue this process for the rest.
- When you’re on your last ball or so, Preheat your oven at 400 degrees on bake. Prepare a big non stick cooking pan. Bake samosas 20 minutes or until light golden. Flip the samosas over and cook for 5 more minutes.
- During the last several minutes, prepare the dipping sauce. In a blender, mix the ingredients for a minute then transfer to a bowl.