Sunday, January 19, 2014


My most often requested recipe is Samosa.  This recipe is a combination of 2 recipes: my friend Jaishri's filling recipe and my friend Tara's dough recipe. Combine these and you have the ultimate Samosa!

Samosa making is a laborious process, but well worth the effort. Make a whole batch and freeze for later.

Fry a couple and serve with masala chai anytime of the day.



Makes 32 Samosas:

AP flour: 2 cups
Margarine (shortening) - 4 tbsp.
Salt - 1 tsp (or to taste)
Buttermilk - 1/3 cup

Melt margarine.  Add to flour and rub together till combined. Add the rest of the ingredients and make a smooth dough adding a little water only if needed. Keep aside.

Russet Potatoes -  2  grate and wash to remove starch
Carrots - 2 grate
Frozen Peas or Sweet Corn - 1/2 of small bag ( approximately 4 oz)

Oil - 2 tbsp
Cumin seeds - 1 tsp
Green Chilies - 5 (less if you don't want it spicy)
Ginger - 1 inch piece
Turmeric - 1/2 tsp.
Lemon juice - 1 - 2 tsp.
Garam Masala - 1 tsp.
Coriander Leaves - 1 bunch finely chopped
Peanut Oil  for frying

 Heat oil in a pan. Add cumin seeds. When cumin is fragrant, add crushed ginger/chile mixture (crush together in a food processor or blender) and turmeric. Saute for a few minutes.  Add grated potatoes (dry with paper towel or kitchen towel to remove excess water). When potato is almost cooked add grated carrots. When the mixture is cooked  (carrots cook fast), crush frozen peas in a food processor/blender and add to the pan. Peas do not have to be cooked, just heated through. If adding corn, do not have to crush it. Add lemon juice, garam masala, and salt to taste. Add chopped coriander leaves. Filling is ready.

Take a small lime sized amount of dough. Roll into approximately 5 inch circle. Cut in the middle to 2 half-moon shaped pieces.  Make a cone with each half and fill with  2 -3 tbsp of  prepared vegetable mixture.  Fold open edge over and seal tightly. May have to use a little bit of water to seal the edges. Repeat process.

 Deep fry Samosa in hot oil and serve immediately.

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