Veggie Samosa Recipe (Indian)

I love Samosas!...and my boyfriend loves them even more than I do, so we make them a lot. The recipe we feature in this video is a very traditional Indian style with potatoes as the main filler. It also happens to be vegetarian (vegan, if you replace the ghee with oil) so it's a great dish to take to potlucks. If you wind up with extra dough (we usually do) try filling them with other leftovers you have in your fridge. Pot roast samosas are amazing.

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If your supermarket doesn't carry ghee, get it here: https://amzn.to/2Fg0MGf

Fenugreek seed: https://amzn.to/2RhHrLn

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The Pastry:
(This dough should rest at least 30 minutes before you use it.)
-2 cups flour
-3 TBS ghee (or oil, if vegan)
-pinch salt
-1/2 cup water (add more if necessary)

Dump the flour and salt into a bowl and stir to combine. Add the ghee and work gently until it resembles wet sand (but not quite as wet as you'd have if you were making Western pie dough). Add most of the water and work it in, adding more as needed. This dough is forgiving - you don't need to be as delicate with it as you would with pie dough - but it still shouldn't be kneaded too much. You should wind up with a ball of dough that holds together nicely, there should be minimal flour left sticking to the sides of the bowl, and the dough shouldn't be so sticky that your hands are a mess. Set the dough aside and let it rest for at least a half hour before shaping. This gives you more than enough time to make the filling.
The Filling:

Boil, peel, and mash:
-2 very large russet potatoes (or 4 regular sized ones)

While the potatoes are cooking, grind in a mortar and pestle:
-1 tsp coriander seeds
-1/2 tsp fennel seeds
-1/4 tsp fenugreek seeds

Mince:
-2 tsp garlic
-2 tsp ginger
-2 tsp Indian green chilis (if you can't find these, use green Thai chilis or serrano)
-1/2 a yellow onion

Combine in a small bowl:
-2 tsp Indian red chili powder
-2 tsp coriander powder
-1 tsp turmeric
-1 TBS amchoor powder (raw mango powder)
-1 tsp garam masala

In a large skillet on medium heat, warm:
-2 tsp oil (or ghee)
-the ground spices

Sautee until fragrant - about a minute. Then add the garlic, ginger, onion, and green chili. Sautee for a couple minutes (be careful not to burn the garlic), then add the potatoes and the dried powdered spices.

Add:
-salt (to taste)
-6-7 curry leaves, ground to a paste

Turn off the heat and add:
-1/2 cup frozen green peas

In a Dutch oven, heat:
-6 cups vegetable oil

If you've ever deep-fried, you'll want this oil hotter than what you'd use for fries or fried chicken or fish. If you've never deep fried before, this is a great first dish to deep fry because there's no danger in undercooking anything.

Separate your dough into 24 equal balls and roll into circles. Fill your circles with the filling (technique shown in the video) or use your own technique. The most important part is that your dough is rolled thinly enough that you can faintly see the filling through it, and your dough is pinched together perfectly, sealing everything in. Use water as glue.

Once faint wisps of smoke are rising from your oil, deep fry the samosas in batches of 5-6 for about 2 minutes on each side, or until crisp and golden. Drain on wire racks and serve with a sweet and sour sauce of your choice (I love mint-cilantro-lime-chili sauce, my boyfriend loves tamarind sauce, and we recently discovered that our cranberry-ginger sauce also goes really well. Some people also use ketchup or yogurt.)

Видео Veggie Samosa Recipe (Indian) канала Sarah Loves Food