Last weekend I had the opportunity to prepare this appetizer for my gourmet dinner club. Though not difficult to make, for a first-timer they were time-consuming. At least, for me! But I can tell you it was well worth the effort. Served with yogurt and assorted chutneys, I could have made a meal out of these alone. Avoid the temptation to purchase ready-made dough - this dough is actually the easiest part of the recipe. A great vegetarian alternative.
Potato Samosas Recipe
Ingredients
Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons canola oil
- Filling:
- 2 pounds potatoes, peeled and diced into 1/4 inch cubes
- 3 tablespoons canola oil
- 1 bunch green onions (white and green parts), chopped
- 2 fresh green chiles, such as jalapeños, seeded and minced
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon cardamom
- 1 teaspoon salt
- 3 - 4 cups canola oil
- plain yogurt
- chutney
In medium bowl, whisk together flour and salt. Add 2 tablespoons oil and, using fingertips, blend until mixture resembles fine bread crumbs. Add 3/4 cup warm water and mix with fork until dough just comes together. Transfer to lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil medium bowl, form dough into ball, and place in bowl. Cover with towel and set aside to rest for 30 to 40 minutes.
In large pot with a steamer basket, steam potatoes about 20 minutes until done but not mushy. Let cool.
In a large skillet heat oil and saute green onions, chiles until transparent. Add cilantro, ground cumin, garam masala, cardamom, salt and potatoes. Cook an additional 2-3 minutes and set aside.
Divide dough into 12 equal portions. Roll portions into balls. On floured surface using floured rolling pin, roll out 1 ball into 6-inch circle. Cut circle in half. Fold 1 corner of semicircle up and over middle. Fold second corner over to make triangle, and pinch corners of triangle to seal (leave rounded side open). Hold triangle in your hand with open rounded side facing up and let dough fall open to make cone. Fill cone with approximately 2 tablespoons potato mixture, then pinch along rounded side to seal. Repeat with remaining dough and filling.
In heavy, deep skillet over moderate heat, heat 2 inches oil until thermometer registers 360°F. Working in batches (return oil to 360°F between batches), fry samosas until golden brown, 1 to 2 minutes per side. Drain on paper towels. Serve warm with yogurt and chutneys. Can also be served room temperature.
