Samosa, a popular Indian appetizer usually filled with vegetables and spices in a light dough and fried until crispy. The stars of any Indian dish are the spices and n this recipe, I used cardamom, turmeric and garam masala.
Making the samosas are easier than you would think and becomes easier with practice.
The dough is similar to making pasta dough, but without the eggs and spices are added. You just mix all the ingredients in bowl with your hands and comes together very quickly.
To prepare the dough, take a golf ball size of the dough and roll into a ball. Flatten and then using a rolling pin, roll out the dough into a circle until it is as thick as a tortilla. Cut the circle in half.
Take 1 half of the circle in your hand and bring the cut edges together, moisten one edge with water and press the edges together so you end up with a cone shape.
Holding the cone securely in one hand, as if you were holding an ice cream cone, fill the cone with the potato filling. Wet a finger with water and wet one edge of the cone then pinch the edges together to seal well.
Frying the samosas only take about 2 minutes each side and the result is a crispy dough and a delicious soft center.
Ingredients (makes 16 samosas) print recipe
- 2 cups all-purpose flour, plus more for kneading
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground turmeric
- 3 tablespoons grapeseed oil, plus 2 cups for frying
- 2 tablespoons water, plus more if needed
Mango chutney (makes 3 cups)
- 16 oz frozen mango, defrosted
- 2 tablespoons fresh mint, roughly chopped
- 1 tablespoon fresh basil, roughly chopped
- Pinch paprika
- Pinch of salt
- 1 medium sweet potato (about 10 ounces)
- 1 small gold potato (about 5 ounces)
- 1/2 cup fresh or frozen peas that have been defrosted
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon garam masala
- 1/8 teaspoon salt
For the dough
- In a large mixing bowl, mix the flour, paprika, salt and turmeric until combined.
- Add the grapeseed oil and water.
- Using your hands, mix until the dough comes together.
- If it is too dry add more water.
- Transfer to a floured surface and knead until smooth, about 2 minutes.
- Cover well with plastic wrap and set aside.
For the mango chutney
- Add all the ingredients into a food processor and pulse until almost smooth but still has some chunks.
- Transfer to a bowl and set aside.
For the filling
- Using a fork, prick both the potatoes 3 times, turn over and repeat.
- Microwave the sweet potato for 3 minutes, turn and microwave for another 3 minutes. Remove and set aside.
- Microwave the gold potato for 3 minutes, turn and microwave for another 3 minutes. Remove and set aside.
- When the potatoes are cool enough to handle, peel both.
- Chop the potatoes into small chunks and add to a mixing bowl.
- Add the peas to the potatoes.
- In a small bowl mix the cumin, cardamom, garam masala and salt.
- Mix the spice mixture into the potatoes and peas until well combined, be gentle so you don’t break up the potatoes.
To assemble the samosas
- Add water to a small bowl and have it close by.
- Take a golf ball size of dough, form into a ball and roll into a circle using a rolling pin, about the thickness of a tortilla.
- Cut the circle in half.
- Take one of the halves and make a cone by taking the two ends of the cut side folding them into the center of the curve, so the center of the cut side makes the point of the curve. Wet the edges with water using your finger and stick the edges together.
- While holding the ‘cone’, add 1 tablespoon of filling, wet one edge and pinch together to seal and finish the triangle shape.
- Repeat until all the samosas are made.
- Heat the grapeseed oil in a large saucepan to 350 degrees C.
- Working in batches of 4, fry the samosas until golden brown, about 5 minutes, drain on a paper towel.
- Serve warm with the mango chutney.
*The samosas will keep in a sealed container for 5 days in the refrigerator, or 3 months in the freezer. To reheat, place them on a baking sheet and warm in a 350 degree C oven for 5-6 minutes.
We Brits do love a good curry, but it must be an Indian curry, the most popular takeaway food in the UK. Over 200 years ago the first ‘curry house’ opened and it’s been a British food staple ever since and Indian cuisine has become a $5 billion a year industry. In fact, London has more Indian restaurants than Mumbai and Delhi. But one can’t just live on takeaway food, (well, my friends might beg to differ) because I prefer to make it myself so I know what ingredients I’m eating, so, this started my quest to find my own ‘takeaway’ recipe. Chicken tikka masala is the most popular Indian dish, but it’s not very waist friendly because it’s loaded with heavy cream. So I searched to find a lighter version of this dish and came across Skinnytaste, who uses fat free yogurt and low fat milk instead of cream. This recipe is not only healthier, but is very easy to make and turns out delicious every time. I found my takeaway right in my own kitchen and the leftovers are even better!
- 2 lb boneless skinless chicken breasts, cubed
- 2 tablespoons canola oil
- 1 small onion, minced
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, grated
- 1 14oz can of crushed tomatoes
- 4oz fat free yogurt
- 1/2 cup 1% milk
- 1 tablespoon cumin
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 3 tablespoon fresh cilantro, chopped
- Heat oil in a large heavy skillet over medium heat. Add the onions and cook until softened, about 5 minutes.
- Add the crushed ginger, stir for a few minutes then add the garlic and cook another minute.
- Add cumin, garam masala, turmeric, chili powder, and salt; mix well until fragrant, about 2 minutes. Stir in tomatoes, yogurt and milk.
- Simmer on low heat until sauce thickens, about 10 minutes. Add chicken and simmer for 10-15 minutes or until cooked through.
- Garnish with cilantro.
* I like to serve with brown basmati rice and naan bread for mopping.