Thanksgiving Samosas Recipes

Steps:

• Dough 1) Place the flour in a medium-sized bowl. Mix in the salt. 2) Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, 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 pastries.
• Filling: 1) Peel the potatoes and chop them into 1-inch pieces. Place in a saucepan, 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 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 at least 15 minutes before filling the pastries.
• To Assemble and Bake: 1) Preheat the oven to 425 degrees F. 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 tablespoons filling in 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 together to make a small hem. Crimp the edges firmly with a fork. 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 425 degrees F., then reduce heat to 375 degrees F. and bake for 10 minutes more. For maximum crispness, turn the samosas over when you turn the oven down. 5) Serve within 5 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 the sauce bowl can catch the drips. (It does drip, but that's one of the charms of this ritual.)
• For the dipping sauce: 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.

Steps:

• Make the Pastry: Combine the flour and kosher salt in a large bowl. Rub the grapeseed oil into the flour until incorporated. Add the ajwain and nigella seeds. Gradually add the water, mixing after each pour, until a smooth dough forms. Knead for 5 minutes. Drizzle the bowl with oil; turn the dough to coat. Wrap the dough in plastic and set aside on the counter.
• Make the Filling: In a medium skillet over medium heat, cook the red onion, serrano, ginger and turmeric in the grapeseed oil until softened and slightly browned, 6 to 8 minutes. Add the dried cranberries and peas; cook just until the peas are thawed, a couple of minutes. Season with kosher salt.
• Transfer the mixture to a bowl and add the potato and turkey; sprinkle with lime juice and cilantro. Stir, then taste for seasoning.
• Make the Samosas: Heat 3 inches of vegetable oil in a dutch oven over medium heat until the oil reaches 375˚ F on a deep-fry thermometer. Meanwhile, divide the dough into 9 balls. Roll out each into a 5- to 6-inch round on a floured surface. Slice each round into 2 semicircles. Wet the straight edge of a semicircle with a little water, then position the semicircle with the straight edge facing away from you.
• Place 2 teaspoons filling in the middle of the semicircle. Fold one corner over the filling, forming a triangle; fold in the other corner to make a cone. Seal the ends with water, pinching and folding the edges to seal tightly. Repeat with the remaining semicircles and filling.
• Working in batches, fry the samosas until golden brown, 4 to 7 minutes. Remove with a slotted spoon and drain on a rack set on a baking sheet. Sprinkle with flaky sea salt.
• Make the Chutney: In a blender, puree cilantro, mint leaves, scallions, garlic, ginger, rice wine vinegar, lime and lemon juice, and chile. Add crème fraîche and blend until incorporated.
• Serve the samosas hot or at room temperature with the chutney.

Steps:

• For the pastry: Add the flour, salt and nigella or ajwain seeds to a medium bowl and mix. Add the ghee or oil and mix in with your fingers until the dough looks crumbly. Begin by adding 3 tablespoons of cold water, then add more water a little a time to make a stiff dough. Try to knead the dough as little as possible (think flaky pie crust). Cover with plastic wrap and let it rest for 30 minutes.
• For the spice blend: To roast the spices, heat a small cast-iron skillet or heavy-bottomed pan over medium heat. Add the whole spices: coriander seeds, cumin seeds, fennel seeds, peppercorns, clove, cardamom and cinnamon and roast, shaking the skillet often, until the mixture darkens slightly and becomes toasty and fragrant, 2 to 3 minutes. Remove to a small bowl to cool. Add the amchur powder, red chile powder and turmeric. Once cool, transfer to a grinder or mortar and pestle and grind to a medium-fine grind.
• For the filling: Heat the oil in a large skillet over medium-high heat. Add the cumin seeds and let sizzle until they darken slightly, about 30 seconds Add the peanuts if using and cook until crunchy, about 2 minutes. Add the chiles and ginger and cook, stirring often, until the raw aroma of the ginger goes away, about 1 minute.
• Add the potatoes, peas, roasted spice blend and 1 1/2 teaspoons salt and cook until the peas soften and the mixture is well mixed and seasoned, about 3 minutes. Add the cilantro if using. Add salt to taste, amchur for additional tang and red chile powder for spice.
• To assemble and fry the samosas: Pour enough oil into a large Dutch oven or wide heavy-bottomed pot to come up the sides about 3 inches. Place over medium heat and heat until a deep-frying thermometer inserted in the oil registers 340 degrees F.
• While the oil is heating, divide the dough into 6 equal pieces and roll each piece into a ball (a kitchen scale is helpful here but not necessary). For smaller samosas, you can divide the dough into 8 balls. Cover all but 1 ball with a damp cloth or plastic wrap. Flatten the uncovered ball into an oval patty. Lightly brush with oil and roll the patty into a thin oval (8 to 9 inches long and 5 to 6 inches wide). Cut in half widthwise into 2 semicircles.
• Set a small bowl of water beside you. Working with one semicircle at a time, fold over one end of the straight edge halfway toward the rounded edge. Using a fingertip, lightly wet the outside edge with a little water as well as the inner edge of the other half of the straight side. Then fold the other half up and overlapping the wet sides, about 1/4 inch, to form a cone. Press the edges together to form a seal. Hold the cone in one hand, pinch the seam again to make sure it's sealed and fill it with 2 tablespoons of the potato filling. Make a little pleat opposite of the sealed edge by pinching it over about 1/4 inch. This is the backbone of the samosa and will help it stand. Wet the inside of the rounded edge and fold it over the filling to enclose it. Press the edges together to seal. Repeat with a second dough ball and some of the filling to make 4 samosas.
• Double-check that the oil temperature is 340 degrees F (it's important for the oil to be medium hot; if it's too hot, the outside of the samosas will brown too quickly, while the inside dough will not be cooked enough and the samosas won't crisp up). Gently slip in the 4 samosas and fry until golden brown and crispy, about 10 minutes. If the samosas haven't browned by then, increase the temperature to 360 degrees F and cook, turning over as needed, until golden brown. Using tongs or a slotted spoon, transfer to a paper towel-lined baking sheet to drain.
• While the samosas are frying, shape and fill 4 more samosas, then repeat until all the samosas are shaped, filled and fried. Serve immediately with Tamarind-Date Chutney.
• Stir together the seedless tamarind, date paste, jaggery, cumin powder, red chile powder, ginger powder, fennel powder, black salt, 1/4 teaspoon kosher salt and 1 cup water in a small saucepan. Bring to a boil, then lower the heat to medium low so the sauce is simmering. Cook, uncovered and stirring occasionally, until the sauce is thickened, about 15 minutes; when you dip a spoon into the sauce and run your finger across the back of it, it should hold a line. Taste and add more salt or jaggery if needed. Remove from the heat and strain. Allow to cool to room temperature. Transfer to an airtight glass jar and refrigerate.

Steps:

• Make the samosa dough:
• In a large bowl, whisk together the flour, salt, and baking powder. Add the shortening and use a pastry blender or 2 forks to cut the shortening into the flour mixture until it resembles a coarse meal. Gradually add the water in 3 batches and use the pastry blender or forks to gently work it into the dough (the dough will be shaggy at first). Transfer to a work surface, and knead the dough until it's hydrated and starting to smooth out, about 5 minutes (the surface of the dough will still appear shaggy; it will smooth out during resting). Wrap the dough in plastic wrap and let it rest at room temperature for 2 hours.
• While the dough is resting, make the samosa filling:
• In a heavy large saucepan over moderate heat, melt the butter. Add the onion, garam masala, mustard seeds, cumin seeds, and curry powder and sauté, stirring occasionally, until the mustard seeds begin to pop and the onion is translucent, about 3 minutes. Add the garlic and sauté, stirring occasionally, until fragrant, about 30 seconds. Remove the pan from the heat and add the turkey, mashed potatoes, peas, and hot chiles and stir to combine. Adjust the seasoning as needed with salt and set aside to let cool before filling the samosas.
• Fill the samosas:
• Divide the samosa dough into 6 equal parts and roll each into a ball. On a lightly floured surface using a lightly floured rolling pin, roll each ball into a circle that measures about 8 inches across and is about 1/8 inch thick. DO AHEAD: The circles of samosa dough can be made ahead, layered between sheets of wax paper, wrapped in a double layer of plastic, and refrigerated for 24 hours or frozen up to 3 months. Defrost before using.
• Cut the dough circles in half, so that there are 12 semicircles. Use a pastry brush to lightly brush the flat edge of 1 semicircle with water then fold 1 corner up and over middle. Fold the second corner over to make a triangle, and pinch the corners of the triangle to seal (leave the rounded side open). Hold the triangle in your hand with the open rounded side facing up and let dough fall open to make a cone. Fill with 1/4 cup filling, lightly brush the remaining open edge of the dough with water and then pinch along the rounded side to seal. Repeat with the remaining dough and filling. DO AHEAD: Filled samosas can be frozen, well wrapped in plastic, up to 3 months. Fry them from a partially defrosted state.
• Fry the samosas:
• Line a large baking sheet with paper towels.
• In a heavy large saucepan or Dutch oven over moderate heat, heat the oil until a deep-fry thermometer registers 325°F. Working in batches, fry the samosas until dark golden brown, about 4 minutes. Transfer as done to the paper-towel-lined baking sheet to drain and cool. Continue to fry the remaining samosas, returning the oil to 325°F between batches. Serve hot with the Cilantro-Mint Chutney and/or the mango Chutney, if desired.

Steps:

• Make the filling: Heat the oil in a large skillet over medium heat. Add the onion and 1 1/2 teaspoons salt and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Stir in the ginger, garlic, cumin and red-pepper flakes, and cook until fragrant, a minute or two. Add the lamb and cook, stirring occasionally and breaking into small pieces, until it is just cooked through, 6 to 8 minutes. Stir in the potatoes, cover, reduce the heat to medium-low and let everything steam, stirring once halfway through, until the potatoes are just soft, about 20 minutes.
• Uncover, stir in the peas and cook until just heated through, a minute or two. Stir in the cornstarch slurry, then turn off the heat and stir in the cilantro. Season to taste with salt, and let cool completely before building the pie.
• When the filling has cooled, arrange an oven rack in the lowest position and heat oven to 400 degrees.
• Make the pastry: Whisk the flour, salt and turmeric in a large heatproof mixing bowl. Create a small well in the center.
• In a small pot, bring 2/3 cup plus 1 tablespoon/165 grams water and the shortening to a boil over medium heat. As soon as the shortening has melted completely into the boiling water, pour the mixture into the well in the flour. Use a wooden spoon to quickly stir the hot water into the flour, making sure everything gets wet. As soon as it is cool enough to handle, knead the dough with your hands in the bowl or on a clean work surface until it comes together in a smooth ball.
• Wrap a third of the dough in plastic wrap and set aside. Roll the remaining dough into an 11-inch circle (about 1/8-inch thick) between two large pieces of plastic wrap or parchment paper. Remove one piece of wrap or paper and flip the pastry into an 8-inch springform pan, centering it and using your hands to gently press it into the bottom and against the sides. The dough should be supple and smooth enough that, if you tear it, you can easily patch any holes. Discard the wrap or paper. Add the filling and use the back of a spoon to press it in and level the surface. There should be a 1/2-inch rim of dough above the filling. Brush it with the beaten egg.
• Roll the reserved dough into a 9-inch circle (about 1/8-inch thick) between two pieces of plastic wrap or parchment paper. Remove one piece of wrap or paper and flip the pastry over the filling, centering it and pushing it down so that it fits snugly. The edge of the top crust will overlap the edge of the bottom crust. Press these two edges together gently against the side of the pan. Using a knife, trim the top of the combined edges to create an even border around the pan, then use your fingers to crimp that bit of dough back down into the pie, sealing the edges.
• Cut a hole in the center of the pie to allow air to escape, brush the top with egg and bake until the top is deep golden brown and firm, 1 hour to 1 hour 15 minutes, rotating the pan halfway through. Let cool in the pan on a rack for at least 1 1/2 hours before unmolding and serving.

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.