Vegetable Samosas
A samosa has two separate problems to solve.
The filling must be flavorful but cool enough to handle. The pastry must be sealed well enough to hold that filling through baking.
Ingredients
Makes 6–8 servings, about 2 samosas each
- 1 1/2 tbsp olive oil
- 2 tsp black mustard seeds
- 1 cup onion, chopped
- 1/2 tsp turmeric
- 8 curry leaves, optional
- 3 cups potatoes, parboiled and cubed
- 1 1/2 cups peas, parboiled
- 1 1/2 cups carrots, parboiled
- juice of 1/2 lemon
- 1/2 tsp cayenne pepper
- 1/2 tsp garam masala
- 2 tsp salt
- 1/4 cup fresh cilantro, finely chopped
- 1/2 fresh green chili, minced
- 1 tbsp flour
- 1 tbsp water
- samosa pastry
- olive oil spray
Method
Heat the oil. Add mustard seeds and cover until they pop, about 30 seconds. Add onion and sauté until beginning to brown. Add turmeric and curry leaves, then potatoes, peas, carrots, lemon juice, cayenne, garam masala, and salt. Cook about 3 minutes.
Turn off the heat, add cilantro and green chili, and cool completely.
Mix flour and water into a paste. Fill and fold the pastry according to its instructions, using about 1 tbsp filling per samosa. Seal well.
Bake at 350°F / 180°C for about 30 minutes, turn, spray again, and continue baking until browned.
Cool filling protects the pastry
Warm filling creates steam before the pastry has set. Cooling first makes assembly cleaner.
A good samosa begins with a dry-enough filling and a secure fold long before it reaches the oven.