Although these samosas take about an hour to make, they are super delicious and make a wonderful appetizer, side, or main dish!
Indian Samosas
(makes 8)
Dough:
1 cup flour
1 tbsp oil
1/2 cup water
Filling:
1 potato, peeled and cubed
1 tsp oil
2 cloves garlic, minced
1 tsp onion, minced
1 tsp chili peppers (or jalapeño) minced
1/2 tsp ginger
1 tsp chilli powder
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp garam masala
1/2 tsp salt
- In a pan of boiling water, heat cubed potato until soft.
- Meanwhile, mix flour, oil, and water to create a smooth dough, adding more water if necessary. Set aside. Drain potatoes and set aside.
- In your pan, heat 1 tsp oil. Then add onion, garlic, peppers, and all of the spices, sautéing until soft. Let set aside to cool.
- Now, if you’re baking your samosas, preheat the oven to 400F. If you’re frying, begin to heat oil about half an inch deep in a pan.
- Divide your dough into 4 equal balls. Roll each ball out until in an 1/8 inch thick circle.
- Cut each circle in half. Spoon 1-1.5 tbsp of filling onto one side of each semi-circle. Use your finger to wet the edges of the samosa and fold over.
- If baking: brush with oil and bake for about 20 minutes, or until golden brown. If frying: fry 3 at a time for 3-4 minutes per side, until golden. Set on paper towel to remove excess oil. Enjoy!
These are typically served with a chutney sauce or a sauce made of fresh herbs. I don’t have the ingredients for that. One blog I looked at suggested serving them with ketchup, so that’s what I did.