Straight-Edge Samosas, adapted from here.
Ingredients (makes about 20)
For Samosa Dough
2 cups all purpose flour
1/2 teaspoon salt
4 tablespoons oil (I used canola)
6 tablespoons (or more) water
For Filling (makes more than you need to fill the samosas, delicious on its own or as a side dish with meat or fish)
4 medium potatoes
2-3 tablespoons oil
1 onion, finely chopped
1 clove of garlic, finely chopped
1/2 jalapeno pepper, chopped, seeds included (feel free to use a hotter chili, this is just what I had)
1 tablespoon ginger, grated
1 and 1/2 cups of frozen peas
3 tablespoons chopped cilantro
1 and 1/2 teaspoons salt
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin
Optional 1 egg, beaten with 1 teaspoon of water or alternatively try 2 tablespoon of vegetable oil
For Herb Dipping Sauce
2 cloves of garlic
1 teaspoon grated ginger1 cup mint leaves
1 cup cilantro leaves
1/2 jalapeno pepper, with seeds (see above, a hotter chili would be great)
1 teaspoon of sugar
juice of 1 lime
salt and pepper to taste
oil and water
- For dough, put flour and salt in a medium bowl. Add the oil and stir with a fork until the oil is incorporated and the mixture is crumbly.
- Add the water a tablespoon at a time and incorporate with the fork until a dough forms. You may need more than 6 tablespoons of water, I used 7.
- Turn out the dough - it will still be crumbly and in pieces - onto a lightly flour work surface and knead until the dough is smooth and not sticky. This could take up to 10 minutes.
- Put the dough in a lightly oiled bowl and let rest for at least 30 minutes (at room temperature).
- To make filling, start by boiling the potatoes whole with skins on until tender. Let cool until you can handle them then peel them and chop into 1 inch pieces.
- Heat the oil (I used olive oil here) in a large skillet. Add the onion and cook until lightly browned.
- Add the garlic, pepper, ginger, peas and cilantro. Saute over medium heat for a couple of minutes.
- Add the potatoes, salt and the dried spices. Saute for two minutes and then let cool slightly and set aside.
- When you are ready to make the samosas, preheat the oven to 400 and line a large baking sheet with parchment paper.
- Divide the dough into 8 small balls.
- With a rolling pin on a lightly floured work surface, roll out each ball into a circle. Since we are baking these, roll out the dough until it is very thin, a couple of centimeters in width.
- Cut each circle in half or three pieces. Put about 1.5 tablespoons of filling in the center of each piece of dough and then do your best to form it into a pyramid. You probably will be better at this than I was so I leave you to it.
- Put the samosas on the baking sheet and brush each with the egg wash or the oil.
- Bake for 20-30 minutes until lightly browned.
- For sauce: while the samosas are baking, put the garlic and ginger in a good processor and pulse till they are in tiny pieces.
- Add the herbs, pepper, lime juice, sugar and pulse until the herbs are basically pureed.
- Add oil and water (equal amounts) until it is the desired dipping consistency (probably 2 tablespoons of each.
- Add salt and pepper to taste, pulse one more time, and serve.
- Serve the samosas hot with the dipping sauce alongside.