Saucy Samosas
Class Guide
Estimated Run Time: 2 hours
Short Version
I LOVE samosas! Here I'll show you how to make them from scratch. The toasted caraway seeds in the dough make for the perfect addition to this recipe. Served with a mint cilantro chutney and cooling yogurt sauce. This recipe is of medium difficulty but the time you put in is worth it, I promise.
Equipment List:
Apron
Kitchen Towels
Measuring Spoons
Measuring Cups
Chef Knife
Cutting Board
Peeler
Serving Spoon
Rubber Spatula
Whisk
Box Grater
Mixing Bowls
Bench Scraper
Plastic Wrap
Rolling Pin
Sheet Tray
Wire Rack
Digital Thermometer
Saute pan, to toast caraway seed.
Large cast iron skillet or Dutch oven, for frying.
Recipes
Saucy Samosas
Yield: 4
Prep time: 1 HourCook time: 1 HourTotal time: 2 Hour
Ingredients
Samosa Dough
Spiced Pea and Potato Filling
Cucumber Yogurt Sauce
Cilantro Mint Chutney
Instructions
Dough and Assembly
- Toast the caraway seeds in a pan over medium heat. Stirring frequently to keep the seeds from burning. Approx. 5 minutes. As the seeds heat up in the pan they will become very fragrant.
- Combine all ingredients in a bowl large enough to comfortably hold the dough. When the dough comes together in a shaggy mass turn it out onto a lightly floured surface.
- Knead the dough. After you have a smooth ball wrap it in plastic wrap and set it out on the counter to relax for 20-30 minutes.
- Unwrap the dough portion it into 1 oz. balls using a scale.
- Flour the surface you’ll be working on and fill a small bowl with tepid water.
- Roll out the dough balls with a rolling pin into circles 4” in diameter and ⅛” thick.
- Cut the disc of dough in half and wet the straight edge with a little bit of water on the tip of your finger.
- Fold the hemisphere of dough into a cone shape by pulling the two flat edges together and seal it by firmly pressing the two edges of the dough together with thumb and forefinger.
- Fill the cone of dough with 1.5 Tbsp. of the potato and pea filling.
- Wet the inner edge of the cone with more water on your finger and then gently press the edges together once again to seal the samosa. At this point you should have a rough looking triangle with one rounded edge.
- Set the samosa down on it’s bottom seam and fold the dough over to secure the seal of the pastry. Pull the two bottom corners together to complete the shape.
- Heat 4” of oil in a heavy bottomed stock pot or skillet. Take the temp to 350°F Use an instant read digital thermometer, candy thermometer or infrared laser thermometer to check the temp.
- Fry the samosas until golden brown. Turn them occasionally to ensure even cooking. Remove from the oil onto a sheet tray equipped with a metal rack to drain. You can also use a plate covered in paper towels.
- Serve hot with yogurt, mint chutney and tamarind dipping sauces. Enjoy!
Spiced Pea and Potato Filling
- Peel the potatoes and par boil them in salted water. Start them out in cold water and bring them to a boil. 20-30 minutes, until fork tender.
- Smash the potatoes with a fork until they are all the size of marbles.
- Heat a skillet with 2 Tbsp. of oil
- Sauté onions, garlic and serrano pepper for 1 minute.
- Add potatoes, peas and curry powder, continue to cook until potatoes develop the first signs of color.
- Adjust seasoning by adding salt to taste and remove from the heat.
Cucumber Yogurt Sauce
- Mix all ingredients in a bowl. Adjust salt to taste.
- Enjoy with fresh samosas or refrigerate for later.
Cilantro Mint Chutney
- Add all ingredients to a food processor.
- Blend to a chunky consistency and adjust salt to taste.
- Enjoy with fresh samosas or refrigerate for later.
Nutrition Facts
Calories
535Fat
15Sat. Fat
1Carbs
87Fiber
8Net carbs
79Sugar
4Protein
13Sodium
64Cholesterol
0
