SAMOSAS
This samosa recipe is one of my family's absolute favorites. These crispy dough pockets are stuffed with potatoes and peas, then air-fried to give them a healthier twist. In India's northern and western regions, samosas are a popular street food. They also make a perfect starter or side dish. -Soniya Saluja, The Belly Rules the Mind
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, ghee, salt and caraway seeds until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients as desired. Set aside., Divide dough into 6 pieces. Roll 1 piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring 1 corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling., Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.
Nutrition Facts : Calories 280 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 203mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein.
THE BEST SAMOSAS
As much as we love the filling in these samosas, we also must give a big shout-out to the dough. We tried a number of techniques to get that perfect light and crispy texture -- the hallmark of a classic aloo samosa. In the end, we found that a wet dough, when rested long enough to fully hydrate the flour, created steam during frying that yielded crispy, bubbled and puffy samosas.
Provided by Food Network Kitchen
Time 2h40m
Yield about 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the dough: Whisk together the flour, ajawain, if using, and the salt. Add the oil and, using your hands, rub it into the flour mixture until fully incorporated. While stirring with a wooden spoon, gradually add the water, until a shaggy dough is formed. Transfer the dough to a work surface and knead until soft and pliable, about 3 minutes. Rub a little oil, about 1 teaspoon, over the dough, place on a plate and cover with a damp towel. Let the dough rest in the refrigerator for at least an hour or overnight.
- For the filling: Put the potatoes in a medium saucepan, cover with cold tap water by about 2 inches, and season with salt. Bring to a boil, lower the heat, and simmer until tender, about 10 minutes. Drain, transfer to a medium bowl and set aside to cool slightly. Using a fork, slightly smash the potatoes.
- Meanwhile, in a small food processor (mini-chopper), combine the onion, ginger, garlic, chiles, and 1 tablespoon water and puree to a paste.
- Heat the ghee in a large skillet over medium-high heat. Add the mustard and cumin seeds and cook, stirring constantly, until fragrant, about 30 seconds. Add the onion paste, salt, garam masala and turmeric and cook, stirring, until lightly browned, about 4 minutes. Add the potatoes and cook, stirring and mashing lightly with a wooden spoon, until hot, about 2 minutes. Stir in the peas. Remove from the heat and stir in the lemon juice, chopped cilantro and remaining 2 tablespoons water.
- To form the samosas: Divide the dough into 10 portions. Using your hands, roll each portion into a small ball. On a floured work surface, using a rolling pin, roll each ball into a 7-inch wide disc. Cut each disc in half.
- Set a small bowl of water beside you. Working with one dough semi-circle at a time, fold half of the straight edge up to the rounded side and wet its outside edge with a little water. Fold the other half up to form a cone, overlapping it with the other side by 1/4 inch. Press the edges together to form a seal. Hold the cone in one hand and fill it with about 1/4 cup of the potato filling. Slightly wet the inside of the rounded edge and fold it over the filling to enclose it. Press the edges together to seal. Repeat with the remaining dough and filling to make 20 samosas.
- In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat, and heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
- Working in small batches, fry the samosas until golden brown and crispy, about 5 minutes. Using tongs, transfer to a paper towel-lined baking sheet to drain. Serve immediately with tamarind sauce or your favorite chutney.
- For the ghee: Melt the butter in a small saucepan over medium-high heat. Skim off any of the white foam that comes to the surface with a spoon (being careful not to scoop up any yellow fat from the butter) and discard. Lower the heat to medium and simmer until all of the water has evaporated and the white milk solids have browned in the bottom of the saucepan, about 8 minutes.
- Line a sieve with cheesecloth or a coffee filter and pour the butter through into a container. Discard the browned milk solids in the sieve or reserve for another use. Use now or store in the refrigerator for up to 1 week. Yield: about 2 cups
TEX MEX SAMOSAS
If you're familiar with Indian or Middle Eastern food, then you've probably heard of "samosas" (a.k.a. samboosas, empanadas, sambuseks, etc.). They're little fried triangles of dough filled with various things (cheese, potatoes, meats and vegetables). This is my take on them. They're great for potlucks and parties (although wrapping them does take some time). I made these for my friend's children's birthday party last year (vegetarian style since she doesn't eat meat) and everyone loved them and wanted the recipe.
Provided by Jakey Bakey
Categories Lunch/Snacks
Time 2h
Yield 40 pieces, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook ground beef.
- Add onion and peppers and cook awhile longer. Stir in picante sauce, potato chips, taco seasoning, cheese and garlic. Cook until heated through.
- Let mixture cool slightly.
- Using one sheet of the wrappers at a time, make a pocket (you will wrap these like you used to fold the American flag when you were a Girl Scout) and spoon in some filling (about a teaspoon). Begin folding in triangles along the length of the wrapper. Before the final fold, brush the egg on the last flap to help seal things.
- Heat oil and fry sambosas until lightly brown.
- (If you have a deep fryer, you can fry these up faster and easier.)
- Serve hot.
- (This recipe makes a LOT of filling.).
Nutrition Facts : Calories 265.5, Fat 18.5, SaturatedFat 8.7, Cholesterol 106.4, Sodium 244.3, Carbohydrate 3.8, Fiber 0.8, Sugar 1.9, Protein 20.3
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- Make the samosa dough. Combine 2 cups all-purpose flour with ½ tsp salt and ¼ cup olive oil. Mix the oil with the flour until crumbly. Add ¼ cup plus 2 tbsp water and mix until a dough forms. Cover the dough with a moist towel and let it rest for 45 minutes.
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- Heat 2 tbsp oil in a large saute pan over medium heat. Add 1 tsp minced garlic, 2 tsp chili powder, 1 tsp cumin, 1 tsp paprika, ½ tsp oregano, ½ tsp coriander, and 1 canned chipotle. Saute for 30 seconds or until aromatic. Add the mashed potatoes, braised pork, and corn and stir to combine. Season with salt and pepper. Remove from heat and cool completely.
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