"My mom's Samosas are the best ever! All my friends want them." - Prashant Bhargava
Published in the Chicago Tribune Cookbook
- 2 cups all-purpose flour, sifted
- 6 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 cup water
- 1/2 cup vegetable oil or margarine
- 2 teaspoon cumin seeds (zeera)
- 2 teaspoon fennel seeds
- 2 or 3 jalapeno or serrano peppers, seeded and minced
- 6 medium potatoes, boiled, peeled, cut into 1/4 inch cubes
- 1/2 cup peas, shelled
- 4 teaspoon ground coriander
- 2 teaspoons garam masala
- 2 teaspoon lemon juice
- salt to taste
- For dough, mix flour, oil and salt in large bowl. Add water slowly; knead to a hard dough. Knead an additional 10 minutes (keep hands oiled so dough won't stick). Cover dough with plastic wrap and refrigerate an least 1 hour.
- For filling, heat oil (shortening or margarine can be substituted) over medium heat in large skillet for 2 minutes. Add cumin seeds, fennel seeds and jalapeno peppers; cook 1 minute. Add potatoes and peas; cook and stir until mixture looks dry, about 10 minutes. Remove from heat; stir in coriander, curry powder, lemon juice, and salt.
- Knead dough for 1 minute; divide in half. Cut each half into 12 equal pieces. Put one ball at a time onto lightly floured work surface. Keep remaining dough covered. Roll into 7-inch circle. Cut each circle in half (each semicircle will make 1 samosa).
- Put a small bowl of water next to work surface. Out of each semicircle, form a cone: moisten half of the straight edge with water. Fold the dry half of the straight edge so it overlaps the moistened portion by 1/4 inch. Press the overlapped edges securely together to seal. Drop about 1 teaspoon of the filling into the cone. Moisten the open end of the cone and pinch the open end shut, closing the cone in a triangular shape; press tightly to seal.
- Repeat with remaining dough and filling. Samosas can be shaped a few hours ahead of time; keep loosely covered in refrigerator. Let them warm at room temperature 30 minutes before frying.
- Heat oil in a deep saucepan to 350 degrees. Add 8 to 10 samosas and deep fry, turning occasionally until evenly brown and flaky, about 10 minutes. Remove with slotted spoon. Drain on paper towels. Repeat to fry all samosas.
- Serve hot with coriander or mint chutney.
- 1 cup fresh coriander, stems removed
- 1 lemon, juiced
- 1 jalapeno pepper
- 1/2 banana
- 1/4 cup peanuts
- 1 teaspoon cumin seeds (zeera), dry roasted
- salt to taste
- Put all ingredients into blender or food processor.
- Process until smooth.
- Serve room temperature.