I promised you samosas so here we go. Samosas, which are basically stuffed pastries, are one of the best little snacks around. They can be made many different ways, either vegetarian with potatoes and peas or with ground beef or chicken. Either way, they are so satisfying and If you're new to Indian food I would suggest wetting your appetite with samosas. Although the recipe may seem a bit involved, they are fun to make (trust me) and you can adjust the seasonings from mild to spicy, spicy goodness. And then there's the cilantro chutney...I could eat this stuff all by itself. While I adore this chutney with samosas I can't help but wonder what else it would be good with. Any ideas?
Next we'll wrap up the dinner with lamb curry. Even if you think you don't like lamb, I encourage you to give this recipe a try. Or at the very least you can substitute beef, chicken, tofu or chickpeas. That's the beauty of Indian food, it's versatility.
I would recommend watching Manjula's video on samosa making. The video is about 13 minutes long but well worth the watch if you have time. Click here to watch:
Recipe from Manjula's Kitchen:
1/2 cup all purpose flour
1/2 tablespoon sooji (semolina flour)
1/4 teaspoon salt
1 1/2 tablespoons oil
1/4 cup minus 2 tablespoon lukewarm water
1. Mix the flour, sooji, salt, oil and salt together to make a soft dough (add more water as needed). knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
2. Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.
3 large boiled potatoes, peeled and chopped into very small cubes
1/2 teaspoon cumin seeds
2 chopped green chilies
1 teaspoon coriander powder
1/4 teaspoon garam masala
1 teaspoon amchur (mango powder) (can be found at Indian food stores, omit if can't find.)
1 teaspoon salt
2 tablespoons oil
1/2 cup green peas (frozen)
1. Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
2. Add cumin seeds green chilies and coriander powder and stir for few seconds.
3. Next add green peas and turn heat to medium and stir until tender.
4. Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste.
5. Let the filling cool to room temperature.
To Make Samosa:
1. Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
2. Knead the dough for a minute. Divide the dough into 4 equal parts and make into balls.
3. Roll each ball into 6-inch diameter circles and cut each circle in half.
4. Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
5. Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
Continue filling the rest of the samosas.
6. Heat about 1 1/2" of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
7. Place the samosas in the frying pan a few at a time.
8. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.
1 big bunch of chopped Cilantro (green coriander)
1-3 green chopped chilies, start with one and adjust to taste
3 tablespoons of lemon juice
1/2 inch ginger
1 1/2 teaspoons salt
1 teaspoon cumin seeds
1 teaspoon oil
1 teaspoon sugar
Pinch of asafetida (hing) (can be found at Indian food stores, omit if can't find.)
1. Blend all ingredients, except the cilantro, into a paste.
2. Add the cilantro, a little at a time, and blend. If needed, add 2 to 3 tablespoons of water. The water will help in blending.
3. Blend well and add more salt, green chilies, or lemon juice to taste.