Recipe

Indian Samosas Recipe

	Lyanthya / All my dishes 10 months, 1 week ago These delicious potato-filled deep-fried pastries are a wonderful first course. This is a time-consuming recipe, but well worth it! Prep:45m Cook:40m Servings:8	Lyanthya
	indian pastry appetizer

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Fans

jimrug1

trev

momo_55gra

quaziefly

Ingredients

1 1/2 cups all-purpose flour

1 tsp kosher salt

4 Tblsp shortening

6-7 Tblsp cold water

4 Tblsp vegetable oil

2 tsp coriander seeds

1 Tblsp cumin seeds

1 onion, chopped fine

1 1/2 tsp finely chopped ginger root

1 3/4 lbs potatoes, boiled, peeled, and roughly chopped

1/2 cup frozen peas

2-3 green chilies, seeded and chopped

1 1/4 tsp garam masala

1 Tblsp lemon juice

2 tsp kosher salt

Peanut or corn oil for frying

Directions

Place the flour and salt in food processor and process for a few seconds.

Add shortening and process until fat is well distributed through the flour.

Add the water through the feed tube with the motor running until a ball of dough forms on blades.

Take out the dough and gather it into a smooth ball.

Coat the ball with a little oil and place it in a bowl.

Cover it with a moist towel or plastic wrap and let it rest for 1/2 hour.

Heat oil in a frying pan.

Add coriander and cumin seeds and fry until fragrant, about 15 seconds.

Add onions and ginger and fry for 4-5 minutes.

Add potatoes and peas and stir rapidly for about 10 minutes.

Remove from heat. Add remaining filling ingredients, mix well, and set aside.

Knead the dough again for a minute and divide into 2 equal portions.

With your hands roll each into a 1/2 inch thick rope and and cut into 8 equal parts.

Roll each part into a smooth ball.

Roll each ball flat into a 6 inch circle, and cut in half. Each half will make one samosa.

Form a cone with the semicircle of dough, sealing with water.

Place about a tablespoon of filling in the cone, then pinch the opening shut, pressing tightly and sealing with water.

Continue with the rest of the dough and filling.

Heat peanut or corn oil to 350 in a heavy pan or deep fryer.

Drop in 8-10 samosas and cook until light brown, about 12 minutes.

Remove and drain on paper towels.

Continue with the remaining samosas.

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Comments

momo_55grandma 10 months, 1 week ago said:
Great post and thanks love the flavors here and the recipe

lyanthya 10 months, 1 week ago said:
Thank you!

rosiek 10 months, 1 week ago said:
This sounds awesome, I have tried other recipes and in a pinch used egg roll wrappers, like when we were camping. I will definately try this one. Great post.

jimrug1 10 months, 1 week ago said:
I agree with rosiek.. This is awesome. My family cooks long recipes also. They are very much worth the effort...;-)~ I read your profile... I love how you like your stake.. For me Still Mooowing.....;-)~ Lamb too.. the rarer the better... Thank you for sharing this recipe.. Jim

trev 5 months ago said:
I eat these when we eat out. It'll be nice to be able to make them myself. Thanks

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