Samosa Recipe

 Thomas gave me a copy of Whitewater Cooks

for Christmas! It is a wonderful cookbook and I have already made several recipes from it. Yesterday I made the samosa recipe from it, they are delicious! I will share the recipe with you. It was the first time I made samosas.

cutting out the dough circles with a yogurt container

filling the dough circles

Samosas

Ingredients:

Dough:

3 cups flour

1/2 tsp. salt

1/2 tsp. baking powder

1/4 tsp. turmeric

1/4 tsp. paprika

2/3 cup cold butter, cubed

2/3 cup cold water

Place flour, salt, baking powder, turmeric and paprika into food processor. Add butter and process until sand-like, approximately 10 seconds. Add water and pulse until mixture just comes together. Wrap dough in saran wrap and allow it to rest in fridge for at least an hour.

Filling:

1 tbsp. oil

1 cup onions, diced

1 tbsp. ginger, minced

1 tbsp. garlic, minced

2 tsp. cumin

2 tsp. curry powder

1 1/2 tsp. coriander

1 tsp. turmeric

2 tsp. chili sauce

1/4 cup lemon juice

1/2 cup unsweetened coconut milk

5 cups potatoes, cubed in 1/2" pieces

1/2 head cauliflower, chopped into small pieces

1 cup frozen peas

1/2 bunch cilantro, chopped

2 tsp. salt

Boil potato and cauliflower pieces together until tender. In a large skillet, saute onion, ginger and garlic until tender. Add spices and cook one minute. Over medium heat add remaining filling ingredients except for peas and cook for about 4 to 5 minutes until mixture is well combined. Fold in peas and adjust seasoning. Let filling cool. 

On a lightly floured surface, roll out dough and use a sour cream or yogurt type lid (5 inches in diameter) to cut shape. Place approximately 1/4 cup of filling on half of the circle of dough. Fold the dough over to make a half moon. Seal the edges well by pinching the dough together. Place samosas on a lightly oiled cookie sheet. Brush with an egg wash. Bake in a 350° F oven for approximately 30 minutes, or shallow fry them in 1 1/2" - 2" of vegetable oil until golden brown.

Makes approximately 12 - 16. Serve with mango chutney and enjoy!