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I've heard samosas described as "the pizza of India" in that everybody likes them and eats them. They're 3-dimensional triangles, shaped like pyramids, filled with mashed potatoes, peas and spices, then covered with a flaky dough and fried. Samosas are often served with a reddish sweet tamarind sauce, a green mint and coriander sauce, or with mango chutney. They're as fun to make as they are to eat. The filling is so delicious, many people who use my cookbook enjoy it as a side dish, without the dough.
Recipe
Pastry Dough
2 1/2 cups self-rising flour
3/4 teaspoon salt
6 tablespoons (3/4 stick) butter, cut in small pieces
9 tablespoons water
1. In a food processor, combine the flour, salt and butter, until crumbs have formed.
2. Add the water and pulse until the dough forms a ball.
3. Knead for 5 minutes. Then rest dough in the refrigerator until ready to finish the recipe.
Filling
1 1/2 pounds potatoes
1 cup frozen mixed peas, corn, and carrots
2 tablespoons vegetable oil
1 medium onion, chopped
1/2 habanero chili, minced
1 1/2 teaspoons finely chopped ginger
1 teaspoon finely chopped garlic
1/2 teaspoon garam masala spice blend (available in the spice section of grocery stores)
1 teaspoon turmeric
1 teaspoon red chili powder
1 1/2 teaspoons salt
2 tablespoons chopped fresh coriander leaves
Juice of 1/2 lemon
Vegetable oil for frying
1. Boil the potatoes until tender. Let cool and then mash.
2. Cook the frozen vegetables for 3 to 5 minutes in a saucepan. Then drain.
3. Heat oil in a skillet and fry onion until golden. Add the garlic, ginger, and chili and cook two minutes. Add remaining dry spices and cook two more minutes.
4. In a bowl, combine the potatoes, vegetables, spices, lemon juice, and coriander.
5. Remove dough from refrigerator and divide it into 9 small balls. Roll each into a 5-inch circle and cut in half.
6. Brush the straight edge with water, form a cone, and pinch to seal.
7. Place 1 tablespoon of filling in the cone, moisten the top rim, and pinch to seal. Repeat with the rest.
8. Heat 3 inches of oil in a saucepan. Fry several samosas at a time, so as not to crowd them. When bottom side is brown, turn carefully to brown the other side.
9. Drain on paper towels. Serve with mango chutney.
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