Chunchy, potatoy, spicy.
I spend a lot of time on my computer looking around at recipes and other crafty things I might want to make in my spare time. I do have a lot of spare time and sometimes think I need to get out and get a job but then I pinch myself and say “are you nuts, what are you thinking”.
The day I sat down to write this post, I had checked about 6 errands off my list before noon and then I got this message from my husband saying our new warming drawer unit isn’t fitting into our outdoor kitchen. I was determined not to go home until they had the problem fixed but no such luck. I arrive home and they were still working on it and I’m determined to not even look at it until it is completed. It seems like an eternity since the project was started back in August.
So to get myself out of this mood I was getting myself into I started looking at some of the food pictures from our Indian dinner we cooked while in Chicago. This appetizer was part of our meal that night which consisted of Indian Chicken Kabobs, Spinach Dahl, garlic naan and these Spicy Potato Samosas we served with a mango chutney.
I’ve made samosas before but it’s been man years. I don’t remember my recipe back then for the crust so I had to come up with another one. I watched several YouTube videos and this one guy made the traditionally dough but then he also used the same filling in phyllo and he preferred the phyllo to the traditional one that his mother had always made.
BLAST FROM THE PAST: Fiery Angel Hair Pasta is one of my favorite pasta recipes of Giada’s. Quick and easy and I made this recently to go with some grilled salmon.
Saute the onion and ginger for a few minutes until the onion is transparent.
After you have added all the spices, stir in the cooked potatoes and the frozen peas. Set aside or refrigerate until ready to make the samosas.
After you roll out the circles (or ovals) on a floured surface, cut each in half.
Moisten the edges with water.
Roll into cone and seal seam by mashing down lightly.
Fill with about one tablespoon of the potato filling then fold over top to seal. I watched several YouTube videos on making samosas before I quite got the hang of forming these. (See note for easier alternative.)
Mine somasas’ are not that pretty, it’s the taste that counts.
Fry until golden brown. Sprinkle with a little salt.
Drain on paper towels and keep warm in 250° oven.
Indian Chicken Skewers, samosas with some mango chutney, naan, rice and the spinach dahl filled our plates.
- 1 1/2 lbs. potatoes, peeled, cut in 1/2" dice and boiled until tender
- 1 tsp. ground coriander seeds
- 1/2 c. chopped onion
- 2 tsp. minced fresh ginger
- 2 tsp. minced garlic
- 2 hot green chile peppers, minced
- 1 tsp.
- 1 1/2 c. all purpose flour
- 1/2 tsp. kosher salt
- 1/8 tsp. baking soda
- 1/4 c. shortening
- To make the dough, mix the flour, salt and baking soda in a shallow bowl. Add in the shortening and use your fingers to mix the fat into the flour mixture until you have small pieces of shortening distributed in dough. Add in the 6-8 tablespoons of ice water and mix until the dough comes together and you can form a ball. Turn on a lightly floured surface and knead for about 4 minutes to make a firm ball. Cover with a kitchen towel and let rest for 30 minutes.
- To make samosas -- knead the dough for 1 minute more and divide into 2 equal portions and roll each into a 1/2" thick rope. Cut each into 8 equal parts and roll into smooth balls. Place each ball on the floured surface and roll into a thin circle about 6" in diameter. Cut each circle in half (2 semi-circles). Take a half circle and moisten the edges with water and form into a cone, sealing the center where it overlaps. Fill each cone with about 2 teaspoons of filling. fold down the top and press to seal. Place on a baking sheet and repeat with the remaining ingredients.
- Preheat the oil in a large pan to 350°. Add the pastries in batches of 3 or and fry, turning, until golden brown, about 6-8 minutes. Remove with slotted spoon and drain on paper towels. Serve hot with sauce.
- On a YouTube video I saw a guy making these, he did a dough similar to this and then also used strips of phyllo dough. He said he liked the crunchiness of the phyllo the best. So, if you aren't up to making the dough, give the phyllo a try. I would cut 3" wide strips of the full sheet of phyllo, brush with melted butter and add another strip then put the filling at one end and fold up as you would a flag.