how2heroes » Vegetable Samosas

Appetizers » Vegetable Samosas

Lightly sautéed vegetables and aromatic toasted spices provide the filling for this Tibetan-inspired appetizer. Izzy Sarto shares tips for making the dough and forming the cone-shaped pockets, under the watchful eye of chef Tsering Dongshi. The perfect condiment to serve with these crispy golden samosas is sweet and tangy Rhubarb Chutney.

Print Recipe

Makes 5 Samosas

Ingredients

For Sauteed & Roasted Potatoes

3 cups Idaho potatoes, diced
2 tbsp olive oil
salt for seasoning
1 cup sweet potatoes, diced

Toasted Spices

1 tbsp whole cumin seeds
1 tbsp whole coriander seeds

Remaining Filling Ingredients

2 tbsp olive oil
½ cup onions, diced
2 cloves garlic, chopped
1 tbsp minced ginger
1 tbsp butter
salt & pepper for seasoning
1 cup frozen peas
1 cup cauliflower florets (about 1” pieces)
½ tsp curry powder
¼ cup cilantro leaves, chopped

Dough

3½ cups all-purpose flour + additional for work surface
¼ cup canola oil or canola-olive oil blend
1-1½ cups hot water
water for brushing dough

For Frying

6 cups vegetable oil

Special Equipment

spice/coffee grinder
pastry brush
cooking thermometer

How-to

Sauté & Roast Potatoes

Preheat oven to 325º
Heat 2 tbsp olive oil in large oven-safe sauté pan over medium-high heat
Add Idaho potatoes and sweet potatoes, season with salt. Saute 1-2 minutes
Place in oven to roast 30 minutes, or until tender. Remove and set aside

Toast Spices

Place small sauté pan over medium heat. Add cumin and coriander seeds, and toast until you can smell the aromas, about 30 seconds
Place half of spices in coffee grinder and pulse to a coarse powder
Keep remaining whole spices in the sauté pan and add 1 tbsp butter. Cook over medium heat about 30 seconds. Set aside

Sweat Remaining Vegetables & Spices

Heat 2 tbsp olive oil in medium sauté pan over medium-high
Add onions, garlic and ginger. Season with salt and pepper. Add 1 tbsp butter
Sweat (cook without browning) about 5-6 minutes
Add frozen peas and cauliflower florets, curry powder and whole spices that were toasted in butter and set aside, and ground cumin and coriander. Season with salt and pepper. and cook 2-3 minutes
Combine roasted potatoes and onions with sautéed vegetables in a medium-sized mixing bowl and chill 20-30 minutes

Make Dough

While filling is cooling, place flour in large mixing bowl. Slowly pour in oil, mixing to distribute fat with hands, until fat has mixed into pea-sized pieces
Slowly drizzle in hot water, mixing with hands until biscuit dough consistency is reached. You may not need all of the water

Shape Samosas & Fry

Divide dough into 5 balls
On a lightly-floured work surface, roll each ball into a ¼” thick round (pizza thickness)
Cut each round in half, and brush top of dough with water. Connect two points of half-moon to form a cone (water-brushed side of dough should be facing center)
Place cone between thumb and index finger and spoon in 2½ tsp of filling per samosa. Repeat with remaining dough
Pinch top together to seal, assuring that no filling will leak when frying
Heat vegetable oil in large saucepan to 350º
Gently drop samosas in into hot oil. Fry in small batches to avoid crowding, and the oil dropping in temperature. Move samosas around with slotted spoon or spider frying utensil to assure that they are not sticking together. Fry 3-4 minutes until golden-brown
Remove to paper towel-lined plate to drain off some excess oil

Serve with Mediterranean-style plain yogurt and/or a tangy fruit chutney. Learn to make Izzy Sarto's Rhubarb Chutney on how2heroes.com.