Vegetable Samosas

 

Appetizer

Vegetable Samosas

Pastry:

4 cups flour

1 teaspoon fenugreek seeds

Salt and pepper to taste

2 tablespoons clarified butter, divided

1/2 cup water plus more as needed

Filling:

1 teaspoon whole cumin

1 medium white onion, diced

1 tablespoon pureed fresh ginger

1 tablespoon minced garlic

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon chili powder

4 small russet potatoes, cooked, peeled and diced small

2 cups green peas

Chicken stock or water

1 bunch chopped fresh cilantro, or to taste

Vegetable oil for frying

To make dough, sift the flour, fenugreek seeds, salt and pepper into a medium bowl. Add 1 tablespoon of the clarified butter and rub the mixture between the palms of your hands to evenly distribute, letting the fat-coated flour fall back into the bowl. Continue with remaining butter until the flour is evenly coated.

Add water, mix and work until the dough comes together, adding more water a tablespoon at a time as needed. Turn onto a lightly floured surface and knead for 4 minutes into a firm dough.

Divide into 5 equal portions and form into rounds. Roll as thin as possible. Cover with a kitchen towel and let rest for 30 minutes.

To make filling, heat a large skillet over medium-high and add rest of the clarified butter. Add the whole cumin seeds and sauté until they burst open. Add the onions and sauté until golden. Add the ginger and garlic and cook 2 minutes. Add the remaining spices and deglaze with about a tablespoon or 2 of water or chicken stock, scraping browned bits from bottom of the pan. Remove from heat and stir in the potatoes and peas, taste for salt and pepper and adjust, then fold in the cilantro.

Cut each dough round in half to make 2 half moons. Spoon about 2 rounded teaspoons of filling in the center. Brush the edges with water and fold the dough over the filling. Press the edges together to seal. Repeat with the remaining ingredients.

Heat the oil deep enough to cover samosas to 350 degrees. Add in batches so they don’t crowd and cook, turning, until golden brown, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot, with tamarind chutney on the side if desired. Makes 10 servings.

Per serving (without frying oil): 304 calories, 9 percent calories from fat, 3.1 g fat (1.6 g saturated, 0.7 g monounsaturated), 6 mg cholesterol, 8.9 g protein, 60 g carbohydrates, 4.6 g fiber, 32 mg sodium.

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