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- 30 Mar 2017
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I previously made Samosas as a baked recipe:
http://www.food.com/recipe/baked-samosas-526835
This time, I decided to cook them in the more traditional way: by frying them. I also took care to try to make them the traditional way, too: by forming a cone with the dough and stuffing it. This resulted in the shapes you see here. And, I made two more important changes: Calabrian chili peppers were included to add some heat, and I decided to cut light butter into the dough instead of using oil. The butter resulted in the golden brown color you see here. I made a dip that started as a tzatziki sauce, and added more lemon plus fenugreek and chopped cilantro. This makes for a refreshing break from the heat of the samosa.
But, what's this about "for breakfast"? What happened here was that I had a lot of leftover filling. I immediately thought of the potato mixture as the start of a sort of hash, so I pan cooked it with egg whites, then put it between two sides of a mini bagel to make my breakfast. Very tasty!
Now...I forgot to post the recipe, so here it is:
Ingredients
2 1/4 cup self rising flour
6 tablespoons light butter, cold and cut into pieces
3/4 cup water
1 tablespoon ground fenugreek
1 teaspoon kosher salt
4 tablespoons olive oil
2 lbs russet potatoes
1 small onion, chopped
1 teaspoon ginger, freshly grated
1 garlic clove, grated
1 teaspoon coriander seed
2 tablespoons cilantro, finely chopped
2 tablespoons lemon juice
1 teaspoon turmeric
1 teaspoon garam masala
4 Calabrian chili peppers, diced
Directions
Peel potatoes, cut the larger ones in half, and boil for 20 minutes or until soft.
Mix together the flour, butter, fenugreek powder, and salt until the dough has a shaggy consistency from the butter chunks.
Add a little water, until mixture becomes crumbly. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
Knead the dough until dry ingredients are fully blended.
Wrap in plastic wrap and set aside for 20 minutes.
Heat 2 tablespoons of olive oil in a pan. Add ginger, garlic, and coriander seeds. Stir fry for 1 minute, add onions and saute till light brown.
Add cilantro, lemon juice, turmeric, peppers, and garam masala.
Stir fry for 2 minutes.
Break potatoes into small pieces, but don't mash them, and add to the pan. Stir fry for 2 minutes. Set aside and allow to cool.
Heat enough oil to immerse the largest samosa to 375°F.
Divide dough into 8 equal portions.
Use a rolling pin, roll a piece of dough into a 5" oval, as flat as you can make it. Cut in half.
Run a moist finger along the perimeter of each half. Place a tablespoon of the filling into each half.
Fold the dough over to fully cover the filling and press any loose pieces together. Shape each half into a triangle. Repeat for remaining dough and filling.
Fry samosas, ensuring that they aren't crowded in the pan. Remove and place on cooling rack when golden brown.
http://www.food.com/recipe/baked-samosas-526835
This time, I decided to cook them in the more traditional way: by frying them. I also took care to try to make them the traditional way, too: by forming a cone with the dough and stuffing it. This resulted in the shapes you see here. And, I made two more important changes: Calabrian chili peppers were included to add some heat, and I decided to cut light butter into the dough instead of using oil. The butter resulted in the golden brown color you see here. I made a dip that started as a tzatziki sauce, and added more lemon plus fenugreek and chopped cilantro. This makes for a refreshing break from the heat of the samosa.
But, what's this about "for breakfast"? What happened here was that I had a lot of leftover filling. I immediately thought of the potato mixture as the start of a sort of hash, so I pan cooked it with egg whites, then put it between two sides of a mini bagel to make my breakfast. Very tasty!
Now...I forgot to post the recipe, so here it is:
Ingredients
2 1/4 cup self rising flour
6 tablespoons light butter, cold and cut into pieces
3/4 cup water
1 tablespoon ground fenugreek
1 teaspoon kosher salt
4 tablespoons olive oil
2 lbs russet potatoes
1 small onion, chopped
1 teaspoon ginger, freshly grated
1 garlic clove, grated
1 teaspoon coriander seed
2 tablespoons cilantro, finely chopped
2 tablespoons lemon juice
1 teaspoon turmeric
1 teaspoon garam masala
4 Calabrian chili peppers, diced
Directions
Peel potatoes, cut the larger ones in half, and boil for 20 minutes or until soft.
Mix together the flour, butter, fenugreek powder, and salt until the dough has a shaggy consistency from the butter chunks.
Add a little water, until mixture becomes crumbly. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
Knead the dough until dry ingredients are fully blended.
Wrap in plastic wrap and set aside for 20 minutes.
Heat 2 tablespoons of olive oil in a pan. Add ginger, garlic, and coriander seeds. Stir fry for 1 minute, add onions and saute till light brown.
Add cilantro, lemon juice, turmeric, peppers, and garam masala.
Stir fry for 2 minutes.
Break potatoes into small pieces, but don't mash them, and add to the pan. Stir fry for 2 minutes. Set aside and allow to cool.
Heat enough oil to immerse the largest samosa to 375°F.
Divide dough into 8 equal portions.
Use a rolling pin, roll a piece of dough into a 5" oval, as flat as you can make it. Cut in half.
Run a moist finger along the perimeter of each half. Place a tablespoon of the filling into each half.
Fold the dough over to fully cover the filling and press any loose pieces together. Shape each half into a triangle. Repeat for remaining dough and filling.
Fry samosas, ensuring that they aren't crowded in the pan. Remove and place on cooling rack when golden brown.
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