These little devils…… innocent as they may seem, they almost caused me to have a breakdown of sorts.
Interestingly enough, it was neither the filling nor the preparation of the dough that caused my inner turmoil.
It was forming them.
I couldn’t get the hang of shaping them the way the recipe instructs… so rather than throw everything out the window, I took a piece of advice from Sabrina and made them into a mezzaluna shape.
Which made me wonder…. is it possible to commit a cross-cultural offense by using an Italian shape for an Indian snack food?
Samosas – adapted from Saveur
Note: I baked these at 375 degrees instead of frying them.
3 cups flour
8 tbsp. unsalted butter, cubed and chilled
¾ cup ice-cold water
½ lb. russet potatoes, peeled and roughly chopped
2 carrots, roughly chopped
2 tbsp. canola oil, plus more
1 tsp. cumin seeds
1 small yellow onion, minced
1 (1″) piece ginger, peeled and minced
¾ cup frozen peas, defrosted
¼ cup minced cilantro
¼ cup minced mint
½ tsp. garam masala
2 small green Thai chiles or 1 serrano, minced
Tamarind and mango chutneys, for serving (optional)
1. Make the dough: Pulse flour and butter in a food processor into pea-size crumbles. Add water; pulse until dough forms. Divide into 12 balls; chill 1 hour.
2. Make the filling: Boil potatoes and carrots in a 4-qt. saucepan of salted water until tender, 8–10 minutes. Drain; coarsely mash. Add 2 tbsp. oil to pan; heat over medium-high. Cook cumin seeds until they pop, 1–2 minutes. Add onion and ginger; cook until golden, 4–6 minutes. Let cool; stir into potato mixture with peas, cilantro, mint, garam masala, and chile.
3. Form and fry samosas: Working with 1 ball at a time, roll dough into a 6″ round; cut in half. Gather straight edges of 1 half-round together, overlapping by ¼” to form a cone. Moisten seam with water; press to seal. Spoon 1 tbsp. filling into cone. Moisten edges of cone with water; pinch to seal. Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Fry samosas until crisp, 8–10 minutes. Drain on paper towels; serve with chutneys if you like.