La Samosa Famosa

Actually, if I wanted to keep my gender agreement correct while mixing languages, it would be El Samosa Famoso. But that doesn’t rhyme. I’m going to toot my own horn here: these samosas are great. And it really isn’t that hard, it’s like making an empanada. If you are really intimidated by the idea of making and rolling out dough, just make the filling, as I sometimes do for a side dish. I highly recommend serving these with mint chutney. This will make 20-40 samosas, depending on size. You can freeze the extras before frying, or after partial frying, for a quick snack later.

Potato and Pea Filling:

  • 4 large potatoes, boiled and chopped
  • 3 tbsp oil
  • 2 tsp cumin seeds
  • 2 tbsp ground coriander
  • 1 tsp amchoor powder
  • 1/2 tsp paprika
  • 1 cup chopped cilantro
  • 4 chiles serranos, chopped
  • 1 1/2 cup peas
  • salt to taste
  • 1 tsp garam masala

Heat the oil in a large skillet and add cumin. When sizzling, add the coriander, amchoor, and paprika. Add the cilantro and chiles, cook for a minute, then add potatoes, peas, garam masala, and salt. Cook, stirring, until the potatoes are turning golden in parts, mashing a little if there are overly large pieces.

Samosa Dough:

  • 3 cups self-rising flour
  • 1/4 cup oil, I use achiote oil or chile oil when I have it around
  • 1 1/2 tsp ajwain seeds, crushed
  • 1 cup water, roughly

Mix the flour and ajwain, then pinch the oil into it. Mix in water until a smooth dough forms, knead briefly if needed. Let sit for 1 to 4 hours. Roll out balls into 1/4 to 1/2 inch thick disks. You can either cut them in half to form cones (traditional) or leave whole for empanada shaped pastries. Either way, add some filling then pinch together the edges to seal. Deep fry until golden.

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About tandooritaco

This is a blog about food.
This entry was posted in pakistani and indian, vegan, vegetables, vegetarian. Bookmark the permalink.

One Response to La Samosa Famosa

  1. Pingback: Chile Relleno Chaat | Tandoori Taco

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