I had the day off from my job yesterday so I decided to make samosas for a lunch I was having today. Yes they really do take two days to make when you only have one person. I really missed having my mom around and her efficient assembly line. Granted, when I was a kid I hated having to sit at the dining room table stuffing little triangles. Our family always made vegetarian samosas but you can stuff them with almost anything from homemade cheese(paneer) to ground beef. For the triangle pockets, I use egg roll wrappers but my mom uses uncooked tortillas that she finds at her local stores.
Ingredients for Stuffing:
1 1/2 tbs olive oil
1 tbs cumin
6 medium russet potatoes (peeled and uni formally diced)
2 medium onions (uni formally diced)
2 cups frozen peas
2 Serranos chili peppers (finely chopped) -optional
Salt and red chili pepper to taste
1 tsp Amchoor-dried mango powder (can substitute citric acid but use 1/4 tsp because it is strong stuff)
1 tbs garam masala (recipe here)
Ingredients for paste
1/3 cup white flour
enough water to make a paste
In a large skillet over medium-high heat place oil and cumin. Once the cumin starts cracking add potatoes, salt, red chili pepper, mango powder, and garam masala. Cover skillet and turn heat down to low and let potatoes cook. Stir every few minutes to make sure potatoes are not sticking to the skillet and burning. When potatoes are soft, add the onions, Serrano peppers, and frozen peas. Cover and turn off heat. Let sit and cool on the warm burner. This allows the onions to cook with the steam of the defrosting peas. Once the mixture is cool you can either stuff your triangle pockets or store in the fridge until you are ready to continue.
Now here comes the fun part. Making the triangle pockets.
Step 1: Combine the water and flour to make a paste.
Step 7: Fry in 400 degree oil until golden brown. Place on paper towels after frying to soak up exessive oil.
Ingredients for Stuffing:
1 1/2 tbs olive oil
1 tbs cumin
6 medium russet potatoes (peeled and uni formally diced)
2 medium onions (uni formally diced)
2 cups frozen peas
2 Serranos chili peppers (finely chopped) -optional
Salt and red chili pepper to taste
1 tsp Amchoor-dried mango powder (can substitute citric acid but use 1/4 tsp because it is strong stuff)
1 tbs garam masala (recipe here)
Ingredients for paste
1/3 cup white flour
enough water to make a paste
In a large skillet over medium-high heat place oil and cumin. Once the cumin starts cracking add potatoes, salt, red chili pepper, mango powder, and garam masala. Cover skillet and turn heat down to low and let potatoes cook. Stir every few minutes to make sure potatoes are not sticking to the skillet and burning. When potatoes are soft, add the onions, Serrano peppers, and frozen peas. Cover and turn off heat. Let sit and cool on the warm burner. This allows the onions to cook with the steam of the defrosting peas. Once the mixture is cool you can either stuff your triangle pockets or store in the fridge until you are ready to continue.
Now here comes the fun part. Making the triangle pockets.
Step 1: Combine the water and flour to make a paste.
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| Step 2: Cut Egg Roll wrapper into two rectangles |
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| Step 3: Fold the bottom left corner up to the top right corner |
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| Step 4: Apply a thin layer of paste on the newly created diagonal and from the top right edge to the bottom right edge. Fold the bottom right edge to the top left edge. |
Step 5: Fill the pocket until the line. Do not over stuff or wrapper will burst.
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| Step 6: Apply paste on the edges of the flap and fold over. |
Serve with your favorite sauce.
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