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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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We love spicy, ethnic foods at my house and this can be made as spicy as you like (or don't like). This recipe was created for my now extinct cafe when a Reggae band was playing. I've eaten these cold for lunch many times and they were wonderful. The dough recipe is great for fried pies or Jamaican patties as well. I always make double the filling so that I can just pull some out of the freezer when ready to make these so it's super easy. Also, many times I add more veggies to the potato filling to make it more interesting. It's easiest to fry these in a deep fat fryer but pan frying works great as well. Ingredients:
3 cups whole wheat flour |
1 1/2 teaspoons salt |
1/3 cup vegetable oil |
1 -1 1/4 cup water |
2 large potatoes, peeled |
1/2 cup diced onion |
2 minced garlic cloves |
2 tablespoons fresh gingerroot, grated |
1/2 cup green peas |
1/2 cup diced carrot |
1 teaspoon garam masala |
1 tablespoon curry powder |
3 cups vegetable oil |
Directions:
1. DOOUGH:.
2. MIx flour and salt.
3. Add oil and mix until flour is like corn meal. (I do this in my mixer with the dough hook).
4. Add water to dough mixing well. This will be a fairly moist dough. Knead dough 5 to 10 minutes until dough is soft and velvety (or beat in mixer).
5. Cover and let stand 15-20 minutes.
6. Knead again for about 5 minutes until smooth and elastic.
7. Form into a long 1 1/2 diameter rope .
8. Cut into 1 1/2 slices. Form each slice into small buns and place on a floured board, covering with a damp cloth.
9. When ready to fill and fry, flatten each piece to about 1/4 and then roll into a circular shape about 1/8 thick.
10. FILLING:.
11. Boil potatoes and mash.
12. Saute diced carrots, minced onion, ginger root and garlic until tender and add to mashed potatoes.
13. Add green peas and spices. Add salt, black pepper and cayenne pepper to personal taste.
14. Place 2 tbsp filling into above dough circle. Moisten edges with water. Fold in half and seal edges well using a fork.
15. Store filled samosa's on an oiled cookie sheet and cover with a damp cloth until ready to fry.
16. Heat 3 cups vegetable oil over high heat until a small piece of dough drops to bottom of pan and pops back up immediately. Reduce heat to medium high at this point.
17. Fry samosa's 3to 5 minutes each, turning once to brown evenly, placing on paper towels until ready to serve.
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