Classic Samosas with Cilantro Chutney

Classic Samosas with Cilantro Chutney

From December 27, 2008:  Samosas are wonderful Indian appetizers/snacks that I just love.  Classic samosas are filled with potatoes and peas, but there are many variations that are filled with cauliflower or meat.  They are time-consuming to make, but well worth the trouble.  I have tried using puff pastry or store bought pie dough to make these easier and quicker to prepare, but nothing turns out as well as the homemade pastry.  I should try to prepare the dough in the food processor next time…see how that turns out.  These samosas feeze well. Serve with cilantro chutney and a (sweet) mango or tamarind chutney.

Classic Samosas

2 cups flour
1/2 tsp. salt
4 T. oil
4 T. water

4-5 medium potatoes, unpeeled, boiled and cooled
4 T. oil
1 medium onion, finely chopped
1 cup peas
1 T. fresh ginger, peeled and finely grated
1 jalapeno, finely chopped
3 T. cilantro, finely chopped
3 T. water
1 1 2/ tsp. salt
1 tsp. ground coriander
1 tsp. garam masala (recipe follows)
1 tsp. ground cumin
1/4 tsp. cayenne pepper
2 T. fresh lemon juice
oil for frying

make the pastry
sift the flour and salt into a bowl. add the 4 T. of oil and rub it in with your fingers until the mixture resembles coarse bread crumbs. slowly add about 4 T. water (you may need a little bit more) and gather the dough into a stiff ball. empty the ball out onto a clean work surface. knead the dough for about 10 minutes or until it is smooth. form into a ball. rub the ball of dough with about 1/4 tsp. oil and slip it into a plastic bag. set aside for at least 30 minutes.

make the filling
peel the boiled the potatoes and cut them into 1/4 inch dice. heat 4 T. oil in a large frying pan over medium heat. add the onions and saute until brown at the edges. add the peas, ginger, jalapeno, cilantro and 3 T. water. lower heat; simmer until peas are cooked. you may need to add a little bit more water if the mixture seems to dry out. add the diced potatoes, salt, ground coriander, garam masala, cumin, cayenne,and lemon juice. stir gently to mix. cook on low heat for 3-4 minutes. take off heat and allow mixture to cool.

to make samosas
knead the pastry dough again and divide into eight balls. take one of the balls of dough and roll out into a 7 inch round. keep the dough you are not working with covered. with a sharp knife, cut your 7   inch round in half. pick up one half and form into a cone, making a 1/4 inch wide overlapping seam. glue the seam together with a little water. fill the cone with about 2 1/2 T. of potato filling. close the top of the cone by sticking the open edges together with a little water. again, your seam should be about 1/4 inch wide. press the seams down with the prongs of a
fork or flute it with your fingers. the samosa will look like a stuffed triangle. repeat this process with the other half of the round and then with the remaining 7 balls of dough. you will end up with 16 samosas.

fry samosas
heat about 1 1/2 to 2 inches of oil in a frying pan over medium heat. when the oil is hot, add a few samosas in a single layer. fry slowly, turning the samosa frequently until they are golden brown and crisp. remove from oil and drain on a paper towel.  repeat with remaining samosas. serve samosas hot or at room temperature

Garam Masala

2 tsp. ground cumin
4 tsp. ground coriander
1 tsp. ground cardamon
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground black pepper

Combine spices. Store in glass jar.

Cilantro Chutney

This is excellent, especially the next day.

1 bunch cilantro, washed,
1 or 2 small green chiles, seeded and cut into chunks
juice of one lime (or lemon)
1 clove garlic
1 tablespoon vegetable oil
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 pinch of black pepper
salt, to taste

Put all the ingredients into a food processor or blender and puree into a paste. Add water, a teaspoon at a time, if necessary.


One Comment on “Classic Samosas with Cilantro Chutney”

  1. […] Samosas, Indian pastries filled with savory ingredients, are a favorite of mine. I have made Samosas filled with spiced potatoes and green peas on numerous occasions. They are a bit time-consuming to […]

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