Step-by-Step Samosas (Savory Indian Pastries)

This is a fun recipe I saw on Sara’s Secrets a while back. I love me some samosas and these are pretty good and surprisingly easy to make.

Dough:
1/2 teaspoon salt
1 cup + 2 tbsp self-rising flour
3 tbsp butter, cut in small pieces
4-5 tbsp ice water

Filling:
1/2 lb potatoes, peeled and cut into chunks
1/2 cup fresh or frozen mixed peas, corn and carrots (all or any combination of the three will work)
1 tbsp vegetable oil
1/2 medium onion, chopped
1 teaspoon finely chopped garlic
1 tsp finely chopped fresh ginger
1/2 habenero chile, minced
1/2 tsp garam masala spice blend
1/2 tsp turmeric
1/2 tsp red chile powder
1 tsp salt
1/2 lemon, juiced
2 tablespoons chopped fresh cilantro
Peanut oil, for frying
Makes eight samosas

To make the dough:
Mix the salt and flour in a medium bowl or a food processor. Incorporate the butter until crumbs have formed. Add the water a few tablespoons at a time, until you can form a ball. Knead the dough for about 5 minutes. Let it rest for about 15 minutes more. You can prepare the dough in advance and refrigerate it.

To make the filling:
Boil the potatoes until tender. Drain and set aside. If using fresh carrots, chop and simmer in water, to cover, in a small pot. Add the corn and peas to barely cook. Set aside to cool.

Heat the vegetable oil in a pan and fry the onion until golden. Add the garlic, ginger, and chile and cook for 2 minutes. Add the garam masala, turmeric, chile powder, and salt and cook 2 minutes more.

In a bowl combine the mashed potatoes, the onion and spice mixture, carrots, peas, corn, lemon juice, and chopped cilantro. Mix well.

To assemble the samosas:

Divide the dough into four equal size balls. On a floured surface, roll each ball into a 5-inch circle. Cut each circle in half.

Brush the straightedge side with a little water, fold it in half, and align the two straight sides so they overlap to form a cone shape.

Squeeze the edges together to make a tight seal. Place filling inside each cone, leaving space at the top to seal.

Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.

Heat approximately 3 inches of peanut oil in a deep saucepan (for my pan, this is one container of peanut oil). I use a candy thermometer and let the oil get up to about 300 degrees. Fry 3-4 samosas at a time, being careful not to crowd them. When one side turns golden brown, flip it over to brown on the other side. Adjust the heat as needed to keep the oil temp connstant.

Drain on a wire rack, placed over a cookie sheet or large plate. Serve with mango chutney.

You may have potato filling leftover. If so, you may want to save it and a couple of nights later, form little patties and fry them in oil and snack on them with some chutney. Of course, you may not want to do this at all — but, c’mon, that’s very unlikely, isn’t it?