My mom and I have been talking about getting better at making Indian cuisine at home forever, but we fail miserably every time we try, so it’s been a while since the last time we made an attempt. Last Christmas, I gave her an Indian cookbook with beautiful pictures and clear instructions, in the hope that we would learn and improve.
We decided to try again this week, and split the meal so that Mom was in charge of the curry and I was in charge of the samosas. I found a few samosa recipes online and combined them, most notably those on Saveur and Cook like Priya. When I went to finally make the samosas, it took me about two hours in the morning and I left them out to cool. By the time I got back from work in the evening, Mom and the brother had decided that dinner would just be samosas and who cared what else? I guess they were a hit.
- 3 cups flour
- 8 Tbsp unsalted butter, chilled and cubed
- Kosher salt, to taste
- 3/4 cup water, ice cold
- 3 medium russet potatoes, peeled and roughly chopped
- 3 carrots, chopped
- 2 Tbsp canola oil
- 1 tsp cumin (or cumin seeds)*
- 1 small yellow onion, minced
- 1″ piece of ginger, peeled and minced
- 3/4 cup frozen peas, defrosted
- 1/4 cup minced cilantro
- 1/4 cup minced mint
- 1/2 tsp garam marsala
- 1 serrano chili, mince
- To make the dough, pulse the flour, butter, and salt in a food processor into crumbles roughly the size of peas. Add water and pulse until the dough sticks together. Divide into 12 balls and chill for at least 1 hour.
- To make the filling, boil the potatoes and carrots in a saucepan of salted water until tender, about 8-10 minutes. Drain and coarsely mash.
- Add 2 Tbsp oil to a pan over medium high heat. Cook the cumin until the seeds pop,** 1-2 minutes. Add the onion and ginger and cook until golden, about 4-6 minutes. Let cool and stir into the mashed mixture along with peas, cilantro, mint, garam marsala, the chili, and salt.
- Working with one ball of dough at a time, roll the dough into a circle about 6″ in diameter and cut in half. Moisten the edges with water and gather the straight edges of one half circle together to form a cone, pressing to seal. Spoon 1 Tbsp filling into cone, moisten edges of cone with water, and pinch to seal.
- To bake* prepared samosas, preheat the oven to 350°F. Brush the samosas with oil and sprinkle with salt, and bake on a tray for 25-30 minutes or until golden, turning the tray around once, half way through. Cool for 10 minutes.
- Makes 24 samosas
- To fry instead of bake, heat 2″ oil in a deep saucepan until a deep-fry thermometer reads 350°F. Fry samosas until crisp, 8-10 minutes, and drain on paper towels.