Samosas are traditional Indian flaky pastries filled with spicy potatoes and peas. These samosas are so simple to make, all components can be made ahead of time and stored in the refrigerator. I got this recipe from The New Moosewood Cookbook I made a bunch of these and tossed them in the freezer for later. I made chicken curry for dinner the next day and these as a side-dish! See recipe below.
Homemade Samosas and Chicken Curry
soy-free, peanut-free, tree nut-free, shellfish-oil, fish-free
- 2 1/2 cup flour
- 1/2 tsp salt
- 1 cup plain yogurt
- extra flour as needed
Place flour in medium-sized bowl. Mix in the salt. Make a well in the center and add the yogurt. Mix with a spoon first and then use your hands to create a ball of dough. Knead the dough on a floured surface for 5 minutes. Cover and refrigerate until you are ready to assemble pastries.
- 2 large potatoes
- 1 Tbsp butter
- 1 cup onion, finely minced
- 1 Tbsp ginger, freshly grated
- 1 tsp mustard seeds
- 1 tsp dried coriander
- 1 1/2 cups uncooked green peas (if frozen, unthawed)
- 1 Tbsp lemon juice
- cayenne, to taste
Peel potatoes and chop into 1-inch pieces. Place in a saucepan, cover with water, and boil until soft. Drain and transfer to medium-sized bowl. Mash and set aside. Melt butter in skillet. Add onion, garlic, ginger, mustard seeds, coriander, and salt. Saute over medium heat for 8-10 minutes until onions are soft. Add mixture, peas, lemon juice, and cayenne to mashed potatoes.
Mix well and let cool for 15 minutes.
Assemble and Bake:
Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand.
Flour a clean surface and roll 1-inch balls of dough into 5-inch circles using a rolling pin.
Place 1 1/2 Tbsp filling in the center of each circle and fold over.
Brush the inside edges of each circle with a little water, fold edges together, and crump the edges firmly with the fork.
If storing samosas for later in fridge or freezer, place them on a heavily floured plate or tray, dust tops with flour, and cover tightly. When read to bake, place samosas on oiled baking sheet, brush, with oil, and bake for 15 minutes at 425*F for 15 minutes. Turn samosas over and, reduce heat to 375*F and bake for 10 minutes more.
- 1 large onion, quartered
- One 28oz can tomatoes, with liquid
- 1 Tbsp fresh ginger, minced
- 2 Tbsp grapeseed oil
- salt and pepper
- 1 Tbsp garam masala
- 1 Tbsp curry powder
- 1 lb skinless chicken breast, cooked and cubed
- 2 cups snow peas
- 1 cup coconut milk
- Fresh cilantro to garnish
Combine onions, tomatoes, and ginger in food processor and puree. Put oil in deep skillet and heat over medium heat. When hot, add onion mixture along with salt, pepper, and spices. Cook for 10 minutes. Add chicken and snow peas. Cook for 5 minutes. Stir in coconut milk and bring to a boil. Simmer until sauce thickens. Serve over brown or white rice and garnish with cilantro.