If there is something I really miss in India, it got to be the food network. I watched the whole sixth season of the next food network star for one cute contestant called Aarti Sequeira. It was 5 years back. I would record it in my DVR and see it at night after putting my toddler to sleep. It was my way to relax. She was just so humble and cute and cooked great food. I was so happy for her when she went on to win that season. This recipe is from her new cookbook which rocks.
The Filling:
The original recipe uses a meat filling but I did a veggie filling. This is how I do the filling. In a saute pan, add a tablespoon of oil. When the oil is shimmering add in the mustard seeds, cumin seeds and minced ginger. When the seeds splutter, add the onions and saute till soft and translucent. When the onions are cooked, add in half a teaspoon each of salt, turmeric and garam masala. Add in the green chillies if using. Saute briefly for half a minute. Add in the boiled potatoes and peas and mix well. Add the chopped coriander leaves/cilantro. Remove from heat and when the mixture is cool enough to handle, make 8 balls. Set aside.
For the Dough:
In a large bowl, combine the flour, yogurt, oil, salt and ajwain seeds. Bring the ingredients together until a dough forms. Knead until it has softened a bit, about 5 minutes. Allow to rest, at room temperature, for 15 minutes.
Roll the dough into a short cylinder. Slice in half, then slice each half into 2 pieces, so you have 4 bits. Roll each bit into a ball.
Flatten the balls into discs then, on a floured surface, roll them into a 1/8-inch thick, 7-inch wide circles. Cut in half to form 2 semicircles.Put the filling in the center of a semicircle. Have a small bowl of water handy. Dip your finger in the water and run it along the edges of the semicircle. Arrange the samosas so the flat side is facing away from you. Grab the right corner and fold it over the dough in a triangular motion, so that this corner lands on the bottom left side of the filling. Do the same with the other corner. Squeeze bottom shut, and fold over, sealing with water. If you like, seal using a fork. Repeat with remaining dough and filling. Arrange the 8 samosas on a lightly greased baking sheet.
Bake for 15 minutes at 425 degrees F, then turn heat down to 375 degrees F and bake for 10 more minutes.
- 1 tablespoon vegetable/ canola oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon minced ginger
- 1 medium onion, chopped
- 1 Russet potato - Boiled and coarsely mashed
- 1/2 cup peas - Boiled
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/2 teaspoon green chillies, minced (optional)
- 1 tablespoon chopped coriander leaves
- 1 cup all-purpose flour
- 1/4 cup yogurt
- 1/4 cup vegetable/ canola oil
- Big pinch salt
- 1/2 teaspoon ajwain seeds, optional
- In a saute pan add a tablespoon of oil. When the oil is shimmering add in the mustard seeds, cumin seeds and ginger.
- When the seeds splutter, add the onions and saute till soft and translucent. When the onions are cooked add in half a teaspoon each of salt,turmeric and garam masala. Add in the green chillies if using. Saute briefly for half a minute.
- Add in the boiled potatoes and peas and mix well.
- Add the chopped coriander leaves/cilantro. Remove from heat and when the mixture is cool enough to handle, make 8 balls. Set aside.
- In large bowl, combine the flour, yogurt, oil, salt and ajwain seeds. Bring the ingredients together until a dough forms. Knead until it has softened a bit, about 5 minutes. Allow to rest, at room temperature, for 15 minutes.
- Roll the dough into a short cylinder. Slice in half, then slice each half into 2 pieces, so you have 4 bits. Roll each bit into a ball. Flatten the balls into discs then, on a floured surface, roll them into a 1/8-inch thick, 7-inch wide circles. Cut in half to form 2 semicircles.
- Put a tablespoon or so of the filling in the center of a semicircle. Have a small bowl of water handy. Dip your finger in the water and run it along the edges of the semicircle. Arrange the samosas so the flat side is facing away from you. Grab the left corner and fold it over the dough in a triangular motion, so that this corner lands on the bottom right side of the filling. Do the same with the other corner.
- Squeeze bottom shut, and fold over, sealing with water. If you like, seal using a fork. Repeat with remaining dough and filling. Arrange the 8 samosas on a lightly greased baking sheet.
- Bake for 15 minutes at 425 degrees F, then turn heat down to 375 degrees F and bake for 10 more minutes.
- After filling the dough with the potato mixture and sealing it, place it on a plate and keep in the freezer for 30 minutes.
- Then transfer the raw samosas to zip tote bags and freeze them for up to a month.
- Thaw them and bake as mentioned above.