Mollie says of these: "Samosas are flaky pastries filled with spicy potatoes and peas. In traditional Indian cuisine, they are deep-fried (and that is still an option.) But baking them works very well, and is easier and more healthful. All components can be made well ahead of time. Finished samosas can be stored for days in the refrigerator or freeze. Make the Dipping Sauce while the samosas bake. Serve samosas with any curry, or as a simple supper with Ginger Carrot Soup and Raita."
I served these with the Cauliflower curry and some asparagus. These definitely would have benefited from me having more experience, patience, and time. As it was, I was rushing to get them in the oven and onto the table. But they were well received and most everyone had a second samosa, despite their less than perfect appearance.
THE DOUGH:
2 1/2 cups flour
1/2 tsp. salt
1 cup buttermilk or yogurt
extra flour, as needed
1) Place the flour in a medium-sized bowl. Mix in the salt.
2) Make a well in the center, then add the buttermilk or yogurt. Mix first with a spoon and then with your hands, to make a smooth dough.
3) Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastry.
THE FILLING:
2 large potatoes (the size of a large person's fist)
1 Tbs. butter
1 C. finely minced onion
2 medium cloves garlic, minced
1 Tbs. freshly grated ginger
1 tsp. mustard seeds
1 tsp. dried coriander (if available)
3/4 tsp. salt
1 1/2 C. uncooked green peas (frozen, thawed is also fine, I used the pea & pearl onion mix, my personal favorite for anything requiring peas)
2 Tbs. lemon juice
cayenne, to taste
1) Peel the potatoes and chop them into 1-inch pieces. Place in a saute pan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.
2) Melt the butter in a heavy skillet. Add onion. garlic, ginger, mustard seeds, coriander, and salt. Saute over medium heat about 8 to 10 minutes, or until the onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for a least 15 minutes before filling the pastries.
THE DIPPING SAUCE:
1/2 cup cider vinegar
1/2 cup water
3 Tbs. brown sugar
1 small clove garlic, minced
1 tsp. salt
1) Place all ingredients in a small saucepan. Stir until the sugar dissolves.
2) Heat to boiling, then let simmer uncovered for about 10 minutes. It will reduce slightly.
3) Serve warm or at room temperature with hot samosas.
TO ASSEMBLE AND BAKE:
1) Preheat the oven to 425F. Generously oil a baking sheet.
2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin.
3) Place approximately 1 1/2 Tbs. filling the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges to make a small hem. Crimp the edges with the fork.
Note: If you are storing the samosas to bake later on, place them in a heavily floured plate or tray, dust the tops with more flour, and cover lightly. Store in the refrigerator or freezer until baking time.
4) To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425F, then reduce the heat to 375F and bake for 10 minutes more. For maximum crispiness, turn the samosas over when you turn the oven down.
5) Serve within 15 minutes of baking, with dipping sauce. A nice way to serve the sauce is in individual saucers or tiny bowls, so each person can hold both samosa and sauce directly under his or her face while eating, and let the sauce bowl catch the drips. (It does drip, but that's one of the charms of the ritual.)
Time: 1 1/2 hours to prepare; 25 minutes to bake
Yield: 16 medium-sized satisfying pastries (enough to feed 6 to 8 people, at least). I fed eight people with this recipe.
I was rushed for time, so I didn't make these neatly or brush the tops with oil. Also, I forgot to add cayenne pepper to the filling, so it was milder than it might have been (perhaps a blessing in this overly spicy meal.) I also didn't have time to make the Dipping Sauce, although I feel I will try it in the future. These would be wonderful again-- much like the earlier pirozkhi-- if only they were speedier to make and slightly less complicated. I guess I could see myself making these in advance for a nicer meal and freezing them if I had the time, but they just aren't practical for an every day sort of a meal. It's a shame because they are warm and soft and filling, the buttermilk in the batter lends an edge to the softness of the potatoes and peas.
I served these with the Cauliflower curry and some asparagus. These definitely would have benefited from me having more experience, patience, and time. As it was, I was rushing to get them in the oven and onto the table. But they were well received and most everyone had a second samosa, despite their less than perfect appearance.
THE DOUGH:
2 1/2 cups flour
1/2 tsp. salt
1 cup buttermilk or yogurt
extra flour, as needed
1) Place the flour in a medium-sized bowl. Mix in the salt.
2) Make a well in the center, then add the buttermilk or yogurt. Mix first with a spoon and then with your hands, to make a smooth dough.
3) Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastry.
THE FILLING:
2 large potatoes (the size of a large person's fist)
1 Tbs. butter
1 C. finely minced onion
2 medium cloves garlic, minced
1 Tbs. freshly grated ginger
1 tsp. mustard seeds
1 tsp. dried coriander (if available)
3/4 tsp. salt
1 1/2 C. uncooked green peas (frozen, thawed is also fine, I used the pea & pearl onion mix, my personal favorite for anything requiring peas)
2 Tbs. lemon juice
cayenne, to taste
1) Peel the potatoes and chop them into 1-inch pieces. Place in a saute pan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.
2) Melt the butter in a heavy skillet. Add onion. garlic, ginger, mustard seeds, coriander, and salt. Saute over medium heat about 8 to 10 minutes, or until the onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for a least 15 minutes before filling the pastries.
THE DIPPING SAUCE:
1/2 cup cider vinegar
1/2 cup water
3 Tbs. brown sugar
1 small clove garlic, minced
1 tsp. salt
1) Place all ingredients in a small saucepan. Stir until the sugar dissolves.
2) Heat to boiling, then let simmer uncovered for about 10 minutes. It will reduce slightly.
3) Serve warm or at room temperature with hot samosas.
TO ASSEMBLE AND BAKE:
1) Preheat the oven to 425F. Generously oil a baking sheet.
2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin.
3) Place approximately 1 1/2 Tbs. filling the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges to make a small hem. Crimp the edges with the fork.
Note: If you are storing the samosas to bake later on, place them in a heavily floured plate or tray, dust the tops with more flour, and cover lightly. Store in the refrigerator or freezer until baking time.
4) To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425F, then reduce the heat to 375F and bake for 10 minutes more. For maximum crispiness, turn the samosas over when you turn the oven down.
5) Serve within 15 minutes of baking, with dipping sauce. A nice way to serve the sauce is in individual saucers or tiny bowls, so each person can hold both samosa and sauce directly under his or her face while eating, and let the sauce bowl catch the drips. (It does drip, but that's one of the charms of the ritual.)
Time: 1 1/2 hours to prepare; 25 minutes to bake
Yield: 16 medium-sized satisfying pastries (enough to feed 6 to 8 people, at least). I fed eight people with this recipe.
I was rushed for time, so I didn't make these neatly or brush the tops with oil. Also, I forgot to add cayenne pepper to the filling, so it was milder than it might have been (perhaps a blessing in this overly spicy meal.) I also didn't have time to make the Dipping Sauce, although I feel I will try it in the future. These would be wonderful again-- much like the earlier pirozkhi-- if only they were speedier to make and slightly less complicated. I guess I could see myself making these in advance for a nicer meal and freezing them if I had the time, but they just aren't practical for an every day sort of a meal. It's a shame because they are warm and soft and filling, the buttermilk in the batter lends an edge to the softness of the potatoes and peas.
1 comment:
I’ve been making these for years. You can make the filling and the pasty on separate days, or throw them together in one day. You don’t have to “serve immediately”, I eat them cold for days (and freeze some). The sauce is delicious, but you don’t need it. A satisfying chew!
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