Whenever I make these samosas, I always remember living in Southern Illinois and being invited to my Indian neighbor’s house to share with her friends the most delicious of Indian food that she spent days preparing. In her dining room, the table was laden with vegetarian Indian food,and on the large kitchen table, an array of dishes containing meats. At the time, I had no idea what any of the dishes were called; all I knew was I really, really liked Indian food. Not only were we invited to her large banquets, my neighbor would occasionally bring over her fried samosas. Filled with a spicy mix of potatoes, peas, ginger and other heady spices and herbs, these samosas were the best I’ve ever eaten. Although super delicious fried, the trend now seems to be to bake these little pies, a more healthful alternative.
It is widely believed that the Indian Samosa originated around the 10th century and probably traveled to India along the ancient trade routes from Central Asia. Easily made over the campfires at night, these crisp triangular pies filled with a spicy meat or vegetable mince made a perfect snack to pack in saddlebags for the next day’s journey. The samosa is the most famous of all Indian pastries and has relatives all over the globe. England has its Cornish pasty, Mexico and Spain the empanada, and Poland the pierogi-just to name a few.
The dough for the samosas is easily prepared in a bread machine on the dough cycle. Once processed, it can be kept covered in the refrigerator overnight. If refrigerated, remove dough 30 minutes before rolling out.
For the Dough
- 3 cups all-purpose flour
- 2-1/2 teaspoons yeast
- 3/4 teaspoon salt
- 2 teaspoons sugar
- 1/2 cup plus 2 tablespoons evaporated milk (low fat is fine)
- 3 tablespoons unsalted butter, softened
- Place all the ingredients in the bread machine pan according to the manufacturer’s instructions for your machine. Process on the dough cycle. The dough should be firm, but moist. If not, add more milk or flour to hold the dough together.
- While the dough is processing, make the filling.
For the Filling
- 1 medium Idaho potato, (about 6-8 ounces), cut into 1/2-inch cubes.
- 1 cup frozen peas
- 2 tablespoons vegetable oil
- 1 large onion, (about 8 ounces), finely chopped
- 2 garlic cloves, peeled and minced
- 2 teaspoons fresh ginger root, peeled and finely chopped
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 freshly ground black pepper
- 1/4 teaspoon salt
- Place the potato cubes in a small saucepan and cover with water. Bring to a boil over medium -high heat, lower the heat to medium and cook for 10 minutes, or until slightly softened, but not cooked through. Add the peas to the boiling water the last minute of cooking. Drain the water from the potato cubes and peas.
- Heat the 2 tablespoons of oil in a large frying pan over medium-high heat. Add the onions, garlic and ginger root. Saute until the onions are translucent. Add the potato cubes, peas, coriander, cumin, salt and pepper. Remove from heat and cool slightly.
For the Glaze
1 egg, beaten with 1 tablespoon water.
- Remove the dough from the machine onto a lightly floured surface. Divide into 8 pieces. Let rest 10 minutes.
- Preheat oven to 350° F. with a rack in the center of the oven. Lightly grease a large baking sheet. On a lightly oiled work surface, roll each ball of dough into a 7-inch circle. Place about 3 tablespoons of filling onto each circle. Lightly moisten the edge of each circle with water and fold over to form a semi-circle. Press edges firmly together to seal.
- Place samosas onto the prepared baking and generously brush tops with the egg glaze. Bake the samosas for 15 minutes, or until they are golden brown. Serve hot or at room temperature. Makes 8. The dough can also made into appetizer portion by dividing the dough into 16 pieces.
The black and white image of the samosas is my contribution to Black and White Wednesday #97 hosted by Simona of Briciole. Black and White Wednesday, a weekly photo even was created by lovely and super talented Susan and now being managed by also lovely and super talented Cinzia.
BWW #96- Gallery-Haalo. I will be hosting BWW #98 the week of September 25. The announcement for that coming soon.
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