From street vendors in India to chic cocktail hors d'oeuvres here, potato-filled pastries are fantastic. Whether fried or baked, they're best freshly made, but for convenience sake, you can freeze them.
- Portion size 24 servings
- Credits : Canadian Living Magazine: May 2006
- 2 cups all-purpose flour
- 1 teaspoon cumin seeds preferably black
- 1/2 teaspoon salt
- 1/2 cup cold butter cubed
- 1/2 cup milk
- 2 cups diced peeled potatoes
- 1/2 cup diced carrots
- 3 tablespoons vegetable oil
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon brown or black mustard seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne pepper
- 1 onion chopped
- 2 cloves garlic minced
- 1 tablespoon grated gingerroot
- 1/2 teaspoon salt
- 1/2 cup frozen peas
- 3 tablespoons lemon juice
- 2 tablespoons chopped fresh coriander
- vegetable oil for frying
- Cilantro Chutney (see below)
Dough: In food processor or bowl with pastry blender, combine flour, black cumin seeds and salt ; pulse or cut in butter until in fine crumbs. Pulse or stir in milk until ball begins to form. Press into disc; wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
Filling: In large saucepan of boiling salted water, cover and cook potatoes and carrots until tender, about 10 minutes; drain.
Meanwhile, in large skillet, heat oil over medium heat; fry fennel, cumin and mustard seeds, turmeric, coriander and fenugreek seeds and cayenne just until cumin seeds begin to pop, 1 minute.
Add onion, garlic, ginger and salt ; fry until softened, about 3 minutes. Stir in potato mixture and peas. Stir in lemon juice and coriander; let cool.
Assembly: Cut dough into 12 pieces; form each into flat round. On floured surface, roll out each to 6-inch (15 cm) circle; cut in half. Working with 1 piece at a time, moisten half of the cut edge with water. Form cone shape by overlapping cut edges by 1/4 inch (5 mm).
Fill with rounded 1 tbsp (15 mL) potato mixture. Moisten top inside edges of pastry; press to seal.
Trim jagged edges. Crimp with fork.
In wok or deep saucepan, heat oil to 350°F (180°C) or until 1-inch (2.5 cm) cube of white bread turns golden in 45 seconds.
Fry samosas, in batches, until golden, about 4 minutes. Remove to paper towel-lined tray. Or bake in 425°F (220°C) oven for 15 minutes. Serve warm. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours. Or freeze on waxed paper-lined tray; transfer to airtight container and freeze for up to 2 weeks. Reheat in 350°F /180°C oven for 10 to 20 minutes.)
In food processor, purée together 4 cups of fresh cilantro leaves; 1/4 cup water; half green finger hot pepper; seeded; 4 tsp lemon juice; and 1/4 tsp salt until smooth. (Make-ahead: Refrigerate in airtight container for up to 4 hours.) Makes: 1/2 cup
Nutritional facts <b>Per piece:</b> about
- Sodium 200 mg
- Protein 2 g
- Calories 133.0
- Total fat 9 g
- Cholesterol 12 mg
- Saturated fat 3 g
- Total carbohydrate 12 g
- Iron 6.0
- Folate 8.0
- Calcium 2.0
- Vitamin A 11.0
- Vitamin C 5.0