Potato Samosa Tartlets Recipes

Steps:

• To make the dough: Mix the salt and flour in a medium bowl or a food processor. With a pastry blender, incorporate the butter until crumbs have formed. Add the water a few tablespoons at a time, until you can form a ball. Knead the dough for about 5 minutes. Let it rest for about 15 minutes more. You can prepare the dough in advance and refrigerate it.
• To make the filling: Boil the potatoes until tender. Drain and set aside.
• If using fresh carrots, chop and simmer in water, to cover, in a small pot. Add the corn and peas to barely cook. Set aside to cool.
• Heat the oil in a pan and fry the onion until golden. Add the garlic, ginger, and chile and cook for 2 minutes. Add the garam masala, turmeric, chile powder, and salt and cook 2 minutes more.
• In a bowl combine the mashed potatoes, the onion and spice mixture, carrots, peas, corn, lemon juice, and chopped coriander. Mix well.
• To assemble the samosas: Divide the dough into 9 equal size balls. On a floured surface, roll each ball into a 5-inch circle. Cut each circle in half.
• Brush the straightedge side with a little water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Squeeze the edges together to make a tight seal. Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.
• Heat approximately 3 inches of vegetable oil in a deep saucepan. Fry several samosas at a time, being careful not to crowd them. When 1 side turns golden brown, flip it over to brown on the other side. Drain on paper towels. Serve with chutney.

Steps:

• To make the filling, put the potatoes in a pot and add water to cover by 1 1/4 inches. Bring to a boil over high heat and boil for about 20 minutes, or until the potatoes are tender. Test by piercing each with a knife. Drain and briefly set aside to cool, then slip off their skins. Cut out any unsightly eyes. Allow the potatoes to cool completely and firm up (refrigerate them overnight, if you want) before cutting them into 1/4 to 1/2-inch cubes. You should have a generous 1 1/2 cups. Set aside.
• Heat the oil in a medium skillet over medium high heat. Add the coriander and cumin seeds and fry for about 30 seconds, until very fragrant and slightly darkened. Add the onion and ginger, and cook, stirring constantly, for about 2 minutes, or until soft , compacted, and frothy. Add the potatoes and cook, stirring frequently, for about 4 minutes, or until a number of the pieces are tinged golden brown. Remove from the heat and stir in the peas and cilantro. Sprinkle on the salt, cayenne, and garam masala. Stir and finish with the lemon juice. Cool for a few minutes, taste, and make any flavor adjustments. Aim for a slightly intense flavor because it will mellow a tad Transfer to a bowl and set aside to cool completely before using. You should have about 1 2/3 cups. (The filling can be prepared up to 2 days in advance, covered in plastic wrap, and refrigerated. Return it to room temperature before using.)
• If the dough was refrigerated, return it to room temperature before using. Line a baking sheet with parchment paper. On an unfloured or very lightly floured surface, roll the dough into a 6-inch log. Use a knife to cut the log into 6 pieces. (Halve the log first to easily cut even-size pieces. The tapered end pieces should be cut a little longer than the rest.) Cover with plastic wrap or a kitchen towel to prevent drying. Working with half of the dough pieces at a time, flatten each piece of dough with the palm of your hand. Use a rolling pin to roll the dough into a 6-inch-diameter circle; roll from the center to the edge to create a nice circle. There is no need to make it thicker in the middle. Use a knife to cut it in half. Set aside. A little overlapping is fine; the wrappers should not stick together. Repeat with the other 2 dough pieces to create 6 half-circle wrappers. Keep covered to prevent drying. Because the wrappers tend to shrink after rolling, I like to reroll each one to ensure it is fully 3 inches wide; the length is not as important. For each samosa, drape a wrapper over your fingers with the curved edge toward your thumb and the midpoint of the straight edge over your index finger. Use your finger to moisten half of the straight edge facing you with water. To create the cone, bring the dry half of the straight edge to the front and overlap the moistened edge by about 1/4 inch. Use your fingers to press the tip closed and apply pressure along the seam both inside and outside the cone to yield a solid seal. Support the cone as you fill it by holding it in one hand about halfway up from the tip. Use a spoon to put 2 generous tablespoons of the potato mixture inside the cone, tapping it down lightly. Moisten half of the rim of the cone with water and then press the edge together to seal well. (The pastries will still be tasty if the seal breaks during frying; they'll just be a little greasy.) Put the finished pastry, seam side down, on the prepared baking sheet. Fill the remaining 5 wrappers before rolling and filling the other 6 dough pieces. You do not need to cover the assembled pastries as they wait to be fried. In fact, the crust fries up nice and flaky if left out to dry for about 20 minutes (about the amount of time it takes to shape all the samosas); turn them once so all sides dry out a bit. Cover them with a kitchen towel if they have to wait longer, lest they overdry and lose their seal.
• Put a paper towel-lined platter next to the stove. Pour oil to a depth of 2 inches into a wok, deep saucepan, or Dutch oven and heat over medium-high heat to about 310°F on a deep-fry thermometer. Frying for a long time at a moderately low temperature between 300° and 330°F ensures delicate, flaky results. (If you don't have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if it takes 2 to 4 seconds for bubbles to rise to the surface and encircle the chopstick, the oil is ready.) Working in batches of 4 to 6 to avoid crowding, gently drop the pastries into the hot oil and immediately lower the heat slightly. The samosas will float to the top after about 15 seconds. Spoon hot oil over the puffy tops 2 or 3 times; this facilitates even cooking. The temperature will drop initially and then slowly rise. Expect to gradually lower the heat to keep the oil around 330°F. (If you don't have a thermometer, do the chopstick test a couple of times as the dumplings cook; if bubbles rise immediately to the surface and encircle the chopstick, the oil is too hot.) Fry, turning them often and pressing them down below the oil level, for about 10 minutes total, or until golden brown. Use a skimmer to scoop up and transfer them to the platter to drain and cool. Adjust the heat before frying more.
• Allow the pastries to cool for about 5 minutes before serving with the chutneys. Refrigerate left over pastries. They are best reheated by frying for about 2 minutes in 2 inches of 350°F oil. For less hassle-and less crisp results-reheat the samosas in a 350°F oven or toaster oven, turning midway, for about 12 minutes, or until gently sizzling and hot.
• Drape a wrapper over your fingers, moisten half of the straight edge facing you, and overlap the dry and moistened halves of the edge by about 1/4 inch.
• Press the tip closed and seal by pressing the seam both inside and out. Support the cone as you fill it by holding it in your hand.