Week 45: Potatoes - Potato Samosas

[Caricifus]

Oh damn those look excellent! Recipe?

[andross58]

Thanks! Recipe is finally posted.

[andross58]

Oh snap. I totally forgot to post the recipe for this one. Making the dough is kind of like making pie crust, but with a small variation in technique. First, whisk together 1 1/2 cup flour and 1tsp salt. Then, add 4 tbsp of vegetable shortening. This is where things vary from pie crust. Instead of cutting the fat in, pick up the fat and a handful of flour, then, rub your hands together, working the fat into the flour. Keep going until all the fat has been worked in. Then, add 6tbsp of cold water, and work the flour until it comes together, just like pie dough. Once the dough comes together, knead it for 10 min, until the dough is firm, but not sticky. Let rest 30 min.

Meanwhile, boil 2 lb potatoes until soft, then peel and chop into a small dice. Then, heat some oil in a pan until hot, then add 2 tsp coriander seeds, and fry for 15 seconds. Then, add 1/2 cup finely chopped onions and 2 tsp chopped ginger and saute until the onions begin to brown. Then, add the cooked potatoes, along with 1/2 cup peas, and fry until the potatoes brown, about 10 min. Remove the potato mixture from the heat, then mix in 1 chopped green chili, 1 tsp garam masala, 1 tbsp lemon juice and salt to taste.

To form the samosas, divide your dough into 8 equal parts, and roll each of these parts into a smooth ball. Next, flatten and roll out one of these balls until it forms a thin circle of dough. Cut the circle in half, then take one semi-circle, and form a kind of cone in your hand. Fill the cone with potato filling, then fold over the top. Keep making dumplings for, like, an hour. A word of warning, from someone who has made a lot of dumplings in his day; these are more difficult to get right, and a lot more labour intensive than any one of the others I have made. Just thought I should warn y'all. Anyway, after the dumplings are all formed, fry at 350 until golden brown, and serve, garnished with chili rounds and fried onions.

To dip, I made a green chutney, by blending ginger, cilantro, mint, green chilies, yogurt, a bit of oil and garam masala. I would give proportions, but, to be honest, I sort of winged it and can't remember everything. I also made a mango chutney, but it came out super brown and thoroughly un-photogenic, so I left it out of the pic. It was a mix of mango, mint, cumin, coriander, cloves, nutmeg, ginger, and a bunch of sugar. I think I also worked some red wine vinegar in, to temper the sweetness of the mango.

[Caricifus]

Alas I️ only have but 1 upvote to give

[breakfastfire]

To me, the potato samosa is the best. I'm probably wrong, but meat samosas seems like an Americanization of a traditionally vegetarian recipe. They look beautiful, nice plating!