Samosas
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
44
Sourness
47
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
Directions:
1
Bring to boil, then reduce heat and simmer, covered, until tender, about 20 minutes
2
In medium bowl, whisk together flour, nigella seeds, and salt
3
Add 2 tablespoons oil and, using fingertips, blend until mixture resembles fine bread crumbs
4
Add 3/4 cup warm water and mix with fork until dough just comes together
5
Transfer to lightly floured surface and knead until smooth and elastic, about 10 minutes
6
Lightly oil medium bowl, form dough into ball, and place in bowl
7
Cover with towel and set aside to rest for 30 to 40 minutes
8
In large pot, cover potatoes with cold water
9
Bring to boil, then reduce heat and simmer, covered, until tender, about 20 minutes
10
Drain and, when cool enough to handle, finely dice
11
In large bowl, combine diced potatoes, green onions, chiles (if using), cilantro, cumin seeds, ground cumin, chile powder, and salt
12
Mix with fork, mashing potatoes slightly to incorporate all ingredients
13
Divide dough into 12 equal portions
14
Roll portions into balls
15
On floured surface using floured rolling pin, roll out 1 ball into 6-inch circle
16
Cut circle in half
17
Fold 1 corner of semicircle up and over middle
18
Fold second corner over to make triangle, and pinch corners of triangle to seal (leave rounded side open)
19
Hold triangle in your hand with open rounded side facing up and let dough fall open to make cone
20
Fill cone with approximately 2 tablespoons potato mixture, then pinch along rounded side to seal
21
Repeat with remaining dough and filling
22
In heavy, deep skillet over moderate heat, heat 2 inches oil until thermometer registers 360°F
23
Working in batches (return oil to 360°F between batches), fry samosas until golden brown, 1 to 2 minutes per side
24
Drain on paper towels
25
Serve warm with yogurt
26
In medium bowl, whisk together flour, nigella seeds, and salt
27
Add 2 tablespoons oil and, using fingertips, blend until mixture resembles fine bread crumbs
28
Add 3/4 cup warm water and mix with fork until dough just comes together
29
Transfer to lightly floured surface and knead until smooth and elastic, about 10 minutes
30
Lightly oil medium bowl, form dough into ball, and place in bowl
31
Cover with towel and set aside to rest for 30 to 40 minutes
32
In large pot, cover potatoes with cold water
33
Drain and, when cool enough to handle, finely dice
34
In large bowl, combine diced potatoes, green onions, chiles (if using), cilantro, cumin seeds, ground cumin, chile powder, and salt
35
Mix with fork, mashing potatoes slightly to incorporate all ingredients
36
Divide dough into 12 equal portions
37
Roll portions into balls
38
On floured surface using floured rolling pin, roll out 1 ball into 6-inch circle
39
Cut circle in half
40
Fold 1 corner of semicircle up and over middle
41
Fold second corner over to make triangle, and pinch corners of triangle to seal (leave rounded side open)
42
Hold triangle in your hand with open rounded side facing up and let dough fall open to make cone
43
Fill cone with approximately 2 tablespoons potato mixture, then pinch along rounded side to seal
44
Repeat with remaining dough and filling
45
In heavy, deep skillet over moderate heat, heat 2 inches oil until thermometer registers 360°F
46
Working in batches (return oil to 360°F between batches), fry samosas until golden brown, 1 to 2 minutes per side
47
Drain on paper towels
48
Serve warm with yogurt