Samosas

The other day we felt like having finger food and decided to make samosas for the first time. I’ve had samosas at several Indian restaurants and I love how they are crispy on the outside and warm, spicy and moist on the inside. It is always such a joy to take that first bite and savor it and then devour the whole thing in matter of seconds because it just tastes so great. One of my sister in-laws and her husband gave us an Indian cookbook, Complete Indian Cooking, for a wedding gift and I have used it many times and tried new recipes. I was glancing at it again the other day and found a samosa recipe. I modified it slightly, but I think the samosas came out nicely. I made two kinds, Potato & Pea Samosas and Lamb & Pea Samosas. I also decided to bake them instead of frying them, and not because I wanted them healthier, I just didn’t want to deal with the frying mess that day as after all it was my lazy day. We each ended up having four samosas that day because they were so tasty, fresh and crisp and they went beautifully with our quick Mint-Coconut Yogurt Chutney (recipe below). Here is the recipe for our samosas and hope you enjoy!

Potato & Pea Samosas / Lamb & Pea Samosas Recipe

Ingredients:

For the Dough:

  • 4 1/2 cups flour
  • 1 tsp salt
  • 1 stick of butter, cut in small pieces
  • ¾ cup water, plus more as needed

Potato & Pea Filling:

  • 2 large potatoes, boiled and chopped
  • 1 cup fresh or frozen peas
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 garlic cloves finely chopped
  • 2 teaspoons chopped fresh ginger
  • 1 tsp cumin seeds
  • 1 teaspoon garam masala
  • 2 dried red Chile peppers, crushed
  • 1 tbsp dried cilantro
  • 1 tbsp dried parsley
  • Salt and pepper to taste

Lamb & Pea Filling:

  • 1 pound ground lamb, cooked and drained
  • 1 cup fresh or frozen peas
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 garlic cloves finely chopped
  • 2 teaspoons chopped fresh ginger
  • 1 tsp cumin seeds
  • 1 teaspoon garam masala
  • 2 dried red Chile peppers, crushed
  • 1 tbsp dried cilantro
  • 1 tbsp dried parsley
  • Salt and pepper to taste

Directions:

  1. Combine flour and salt in a bowl. Add butter and form crumbs. Add water a little at a time, until you can form a ball. Knead the dough for about 5-10 minutes, then cover it with a damp towel and let it rest for about 15-30 minutes.
  2. For the potato-pea filling, sauté onion, garlic, ginger, spices and herbs with olive oil until soft. Then add the chopped boiled potatoes and the peas, mix gently and set aside.
  3. For the lamb-pea filling, sauté onion, garlic, ginger, spices and herbs with olive oil until soft. Then add the cooked/drained ground lamb and the peas, mix gently and set aside.
  4. Divide the dough into about 12 equal size balls and cover. On a floured surface, roll a ball into a 5-7 inch circle and cut the circle in half.
  5. Brush the edges of the half circle with a little milk. Put some filling, about a tablespoonful, on the center and fold in the corner overlapping to form a cone shape. Fold over and squeeze the top together to make a tight seal. Repeat with the remaining dough and fillings.
  6. Preheat the oven to 400° F. Prepare a baking pan by generously spraying it with olive oil. Arrange the samosas on the pan and generously spray the tops with olive oil. Bake for about 20-25 minutes or until golden and crispy.

Mint-Coconut Yogurt Chutney

Ingredients:

  • 1 cup Greek yogurt, I used Fage Total
  • 1 tsp store bought mint chutney, I used Swad Mint Chutney
  • 1 tsp store bought coconut chutney, I used Swad Coconut Chutney

Directions:

Mix all ingredients in a bowl and enjoy as a dip for your samosas!

Samosa - Ingredients

Samosa - FillingsSamosa - Dough