Samosas
Filed Under pareve, vegetarian, appetizers | Posted on December 18, 2006
As I had promised earlier, here are the samosas that I made as my Sephardic contribution to my local Hanukkah potluck 
Samosas (recipe from The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews
Factoid:
The oldest Jewish community in India was the Bene Israel of Mumbai. According to legend, it started as a group of shipwrecked Jews: seven men and seven women who were washed ashore around 175 B.C.E. Their cuisine was basically Indian, and they observed kashrut.
Dough:
3 cups all-purpose flour
1 teaspoon salt
1/4 cup vegetable oil, plus 1 tablespoon for oiling the bowl
3/4 cup water
Potato Filling:
2 tablespoons vegetable oil
1/2 teaspoon black mustard seeds
1/2 cup finely chopped onion
2 teaspoons peeled and finely chopped fresh ginger
1 teaspoon fennel seeds
1/4 teaspoon cumin
1/4 teaspoon turmeric
2 boiling potatoes, peeled, boiled and cubed
1/2 cup fresh or frozen peas (I used a tin of peas and carrots)
1/2 teaspoon salt
1 tablespoon water
1 tablespoon finely chopped fresh cilantro (chadon beni)
1/2 teaspoon garam masala
3 cups vegetable oil for frying
Directions:
To make the dough: In a large bowl, combine the flour, salt and 1/4 cup oil, working the dough with your fingers to create a coarse meal. Pour in the water and knead vigorously for about 5 minutes, until a ball forms. Pour in the water and knead vigorously for about 5 minutes, until a ball forms. Add extra water if needed, a tablespoon at a time. Turn the dough out of the bowl and continue kneading until smooth. Wash out the mixing bowl and place 1 tablespoon oil in the bottom. Roll the ball in the oil several times so that all sides are coated. Cover the bowl with a damn clean dish towl and let the dough rest for 2 hours at room temperature.
Meanwhile, make the filling: In a medium skillet, heat the oil. When it is hot, add the mustard seeds; when they crackle and begin to burst, add the onion and ginger. Saut?ɬ© until the onion is soft, about 3 minutes. Add the fennel, cumin and turmeric, stirring. Add the potatoes, peas, salt and water.
Reduce the heat, cover and cook for 5 minutes to combine the flavours. Stir in the cilantro and the garam masal. Remove from the heat and set aside.
To prepare the samosas:
Pinch off a piece of dough the size of a large walnut, keeping the rest of the dough covered. On a lightly floured surface, roll the ball into a flat disk about 4 inches in diameter. Place 1 teaspoon of filling in the center of the circle and fold over to create a semicircle. Moisten the inner edges with water and pinch them closed.
Lay each samosa flat on a plate and cover with plastic wrap or foil until all of them are ready for deep-frying.
To deep-fry, heat 3 cups oil in a large skillet to 375F; a cube of bread tossed in will brown quickly. Deep-fry the pastries 4 or 5 at a time until golden. Remove with a slotted spoon. Transfer to a paper-towel-lined platter. Serve hot or at room temperature
Makes about 30 samosas
I had quite a bit of filling left over. I think I will use it in omelettes and fry it up for breakfast hash too?
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12 Responses to “Samosas”
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Nikki do you have a recipe for POW? It would be a great help if you did. Noone knows what I am talking about here!
Sending to your email today. Be on the lookout
They call it Bao or Chinese Steamed Buns in the US 
I’ve bookmarked this recipe, I love samosas but have never made them before.
Oh that’s awesome Bri
I’m flattered! Let me know how they turn out 
Try Nandita’s tip for a tad more turmeric too 
Thanks Nikki
Oh my, they look absolutely mouthwatering. I like the way crust looks flaky and the insides looks so scrumptious.
Aww thanks Veron
oh! those make me hungry even tho i can’t eat most of the ingredients! i wonder if i can make up something similar with what i have. hmm…. i think i will go try!
boo
Boo - go for it !
Feel free to share it if you like how it turns out 
I’ll credit you of course! 
hi! i made some and they are SO good! i posted about them over on my lj. they are GOOD!!!! and you are welcome to share if you want. mine are *nothing* like yours, i think, except that they both have some of the same spices and a pastry around an inside, but they are so yummy, and nothing i am allergic to!
did you put some carrot in yours? i see little orange bits.
Boo - yes it had carrots
Do you know the site Gluten Free Bay? She’s a wonderful gluten-free food blogger 
i thought those looky carroty
yes i have gluten free bay on my lj! she has neat stuff!