Samosas are really supposed to be deep-fried and they are also supposed to be in a little triangular pouch. My version is baked and they are in a half circle (like an empanada), but they are still delicious. Baked samosas stay yummy for a few days where as anything deep-fried needs to be eaten right away. You can fill these samosas with turkey keema, spiced cabbage with fennel seeds or the a spicy potato mixture (recipe below). We made potato samosas for our Indian buffet wedding welcome dinner….or rather our friends made them for us. There were some fabulous pastry chefs in attendance and one family friend who gave excellent tutorials anyone who hadn’t done it before.
SPICY POTATO FILLING
This is not an exact science! Play around with the seasonings until it is delicious to you! Our friend Bethany did this at the wedding. I asked her to do all of the recipes that I did not have specific quantities for because she is (rightly) confident in her palette and isn’t afraid to season things. I didn’t even give her this recipe. I just handed her a pile of ingredients and said “make a yummy potato filling” and she did.
- One large potato for every three baked samosas
- jalepeno peppers (optional)
- ginger (optional)
- garlic (optional)
- onion (optionl)
- cumin seed (optional)
- butter or ghee
- garam masala or madras curry powder (see note)
- lemon juice
- green peas
- Bring a large pot of salted water to a boil.
- While the water boils, scrub the potatoes and cut them into quarters.
- Boil the potatoes until they are tender.
- If you are using jalepenos, ginger, onion or garlic you should mince them as fine as possible while you are waiting for the potatoes to cook.
- Heat a generous amount of butter or ghee in a skillet. Add the cumin seeds (if you are using them and allow them to darken a bit and pop (a minute or two tops). Add the minced jalepenos, ginger, onion and garlic (if you are using any) and saute over medium high heat just for a few minutes. Salt the mixture generously. It should taste much too salty because once you add it to the potatoes the salt will be dampened.
- When the potatoes are cool enough slip them out of their skins and mash them.
- Add your saute and all of the oil from the pan to the potatoes and combine thoroghly.
- Taste and adjust the seasoning with more salt (if needed), lemon juice and garam masala or madras curry powder.
- Finally, add the green peas.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 12 Tablespoons cold unsalted butter
- 1/3- 1/2 cup ice water
- keema, cabbage or potato filling
- 1 egg whisked with 2 tablespoons of cold water
- Preheat the oven to 350 degrees
- I put 1/2 cup water in a metal container in the freezer so that it is very cold by the time I need it.
- Combine the flour and salt in a mixing bowl.
- Cut the cold butter into the flour in at least 12 chunks.
- Use your fingers to cut the butter into the flour until it is the consistency of very coarse cornmeal with some pea sized chunks of butter remaining.
- Add the ice water gradually, stirring the dough with a fork. Add just enough water to make the dough form into a dry ball. The amount of water will vary depending on how dry your flour is.
- Roll the dough out on a clean floured surface. It should be 1/8 to 1/4 inch thick.
- I use a small glass bowl as a cutter. I that a large juice glass would work too, although your samosas will be smaller. Transfer the circles of dough to a baking sheet.
- Place a spoonful of filling in the center of the dough circle . Fold the circle over and then fold the half circle edge back, pressing it together to make a rippled crust. Sometimes it helps to wet the edge of the circle to make it stick.
- Repeat with all of the dough circles. Brush them with egg wash and bake them at 350 degrees until they are golden brown (15-20 minutes).
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