SAMOSAS | mysite

QUICK SAMOSAS

This is a very popular indian snack . Here is my quick version of it , because it is a non-spicy version compared to the original and I am cheating a bit because the dough is not from scratch :):) . If you would like it to be zero spicy jijiji..... just omit the kashmiri chili powder. It is a great vegan alternative for snacks and very comforting since it's potato based. If you would like to have a healthier version, just buy the empanada dough that it is specifically for baking . I hope you can give this a try with loved ones.

makes 16

kosher style | vegan | vegetarian

INGREDIENTS

INTRUCTIONS

5 POTATOES BOILED AND MASHHED

1/2 CUP CHOPPED RED ONION

1/3 CUP CHOPPED CUBANELLE PEPPER

1/2 LIME IN WEDGES

1 TBSP. MINCED GARLIC

1 TBSP. MINCED GINGER

1/2 CUP FROZEN PEAS

2 TBSP. CHOPPED CILANTRO

2 TBSP. BUTTER or BUTTER SUBSTITUTE

1 TSP. PINK HIMALAYAN SALT

1 TSP. TURMERIC POWDER

1 TSP. SUMAC

1/2 TSP. GARAM MASALA

1/4 TSP. KASHMIRI CHILI POWDER

1 PKG. READY MADE EMPANADA OR

PASTELILLO DOUGH

OIL FOR FRYING

GLUE :

WATER MIXED WITH CORNSTARCH

1. CUT AND PREPARE THE INGREDIENTS

2. IN A MEDIUM HEATED PAN , ADD THE BUTTER.

3. ONCE MELTED, ADD THE ONINS AND PEPPERS. STIR-FRY FOR ABOUT 3 MINUTES. THEN ADD ATHE GARLIC AND GINGER , STRI-FRY FOR ONE MINUTE .

4. ADD THE PEAS, SUMAC, TURMERIC, GARAM MASALA, CHILI AND SALT. MIX UNTIL COMBINED.

5. SQUEEZE LIME WEDGES.

6. ADD THE COOKED POTATOES. MIX UNTIL WELL COMBINED, THEN ADD THE FRESH CILANTRO.

7. TO ASSEMBLE SAMOSAS: CUT THE EMPANADA DOUGH IN HALF WITH A PIZZA CUTTER. TO HALF OF THE DOUGH , FOLD IT IN HALF. TO THAT HALF SPREAD A LINE OF THE GLUE HORIZONTALLY, THEN FOLD THE OTHER HALF INWARDS FORMING A TRIANGLE.

8. OPEN THE TRIANGLE AND IT WILL BE A CONE THAT YOU WILL FILL WITH THE POTATO AND PEAS MIXTURE. DON'T BE STINGY WITH THE FILLING. FILL IT 3/4 OF THE WAY.

9. THIS IS A VERY IMPORTANT STEP. IF IT'S NOT DONE CORRECTLY THE SAMOSAS WON'T STAND UP. ON THE BACK OF THE SAMOSA (THE SIDE THAT DOESN'T HAVE THE CLOSURE) MAKE A "PINCH"(SEE THE PICS) THIS IS THE DERRIERE OF THE SAMOSA AND WHAT WILL MAKE IT STAND UP AFTER IS FRIED .

10. BRUSH WITH THE GLUE ON THE INSIDE, THEN CLOSE UP . REPEAT UNTIL THE FILLING IS FINISHED. IT YIELDS ABOUT 16 SAMOSAS.

11. FILL A SMALL POT WITH OIL. I USE GRAPESEED OIL . IT NEEDS TO BE ABOUT THREE INCHES DEEP OF OIL . THE SAMOSAS NEE TO BE DEEP FRIED AND AT MEDIUM HIGH HEAT , NEVER HIGH.

12. ONCE THE OIL IS READY, DROP 2 OR THREE SAMOSAS AT A TIME. DEEP FRY FOR ABOUT 6-7 MINUTES. ONCE THEY ARE READY THEY WILL FLOAT TO THE TOP. DRAIN IN PAPAER TOWELS. LET THEM COOL FOR A BIT AND ENJOY ;)