Indian Shabbat, Part 2: Samosas
Allen brought the samosas (along with a cilantro/coriander chutney), which were excellent despite being fried in advanced and kept warm until dinner. They’d probably be even better freshly fried. And they’re pareve, which is convenient.
Allen’s notes: If you can’t get mango powder, substitute a squeeze of lemon juice. Feel free to peel and dice your potatoes prior to boiling them, and use three large potatoes rather than five medium if necessary. When frying the samosas, it’s handy to use a candy/frying thermometer to keep your oil to at the appropriate temperature the oil manufacturer recommends, as different oils have different smoking points.
SAMOSAS
From Madhu Gadia’s Light and Luscious Cuisine of India
Filling
• 5 medium potatoes
• 2 tsp vegetable oil
• 1/2 tsp cumin seeds
• 1 Tbsp chopped ginger
• 3/4 cup peas
• 2 tsp salt
• 1 tbsp coriander powder
• 1 green chili, chopped (optional)
• 1 tsp mango powder
• 1 Tbsp garam masala
• 1/4 cup water
Dough
• 2 cups flour
• 1/2 tsp salt
• 3 Tbsp vegetable oil
• 1/2 cup water
• Oil for frying
To prepare filling
1. Boil potatoes. To avoid potatoes from getting sticky, remove from boiling water as soon as they are done and cool completely.
2. Peel and mash boiled potatoes into small pieces (about 1/2 inch pieces), not necessary of uniform size.
3. In a large fry pan, heat oil on medium high heat. When oil is hot, add cumin seeds. Fry for a few seconds until cumin seeds are golden brown, add ginger and stir. Add mashed potatoes and peas. Stir.
4. Add salt, coriander, green chili, mango powder, and garam masala. Mix thoroughly. Add water. Cover with a lid, heat through, reduce heat to medium-low and cook for 2-3 minutes. Stir and let stand covered for 5-7 minutes.
5. Open lid and cool.
To Prepare Dough
1. In a bowl, mix flour, salt, and oil. Add water gradually as you mix.
2. Turn dough onto a floured surface and knead for 5 minutes or until dough becomes smooth and soft.
3. Divide the dough into 10 balls.
To assemble samosas
1. Roll each ball into a 5-6 inch circle. Cut in half. In a small bowl put about 1/4 cup water; set aside.
2. Take one half, dip your finger in the water and run it along the side the straight edge. Fold in half, joining the straight edges, making a cone. Seal edges tightly.
3. Fill with 2 Tbsp of filling. Dip finger in water and run along the inside of the open mouth and seal tightly.
4. Keep filled samosas between dry towels to avoid drying.
5. Heat oil in a wok or fry pan over medium-high heat. Oil is hot enough when you drop a pinch of dough into the oil and the dough floats up within seconds. (It is important to have the oil the right temperature because if the oil is too hot the samosas will not cook inside and if the oil is not hot enough the samosas might fall apart in the oil or get greasy.) Fry 3-5 samosas at a time until light golden brown, about 4-5 minutes on each side.
6. Serve hot with coriander chutney or ketchup. They can be reheated in the oven.