One of the most popular street snacks in India, samosas are a deep fried savory pastry often filled with potatoes, peas, onions, or meats such as ground lamb. Originating and making their way to the Indian subcontinent via the Middle East, samosas are best enjoyed with chutneys as regional variations can be found around the world.
Samosas are a longtime favorite recipe of chef & restauranteurs Raj & Bina Sharma of Bombay Mahal in Brunswick, Maine
The couple moved to the coastal state of Maine from Germany & the United Kingdom 30 years ago & share their family recipe for these spicy vegetarian samosas.
Ingredients (4 pieces)
· 1 cup of all purpose flour
· 2 medium sized potatoes
· 1/2 cup of water
· 2 table spoons of green peas
· 6 cups of vegetable oil
· ½ teaspoon of ajwain (carom seeds)
· 1/2 teaspoon of crushed coriander seeds
· ½ teaspoon of cumin seeds
· 1 pinch of salt
· 1 teaspoon of methi (fenugreek)
· 1 teaspoon of finely chopped ginger
· 1 green chili
· 1 teaspoon of garam masala
· ¼ teaspoon of black pepper
· 1 teaspoon of fresh cilantro
· Pinch of chaat masala
Instructions:
1) Boil two potatoes for 20-25 minutes until soft. Once cooled peel both potatoes and cut into small cube like chunks
2) In a medium-mixing bowl add flour, salt, carom seeds, 1 tablespoon of oil, and ½ cup of water. Hand mix ingredients until mixture becomes a firm dough and let to rest for 20 minutes by covering
3) Once dough has rested tear into small golf ball sized pieces to roll out with a rolling pin and flour
4) Roll each dough ball into a 6 inch long and 3 inch wide sheet and cut in the middle to create two pieces similar in shape to a rectangle
5) In a medium saucepan add two tablespoons of oil over medium heat and add in cumin seeds
6) Once cumin seeds start to split add in your green peas, potatoes, salt, garam masala, green chili, back pepper, fenugreek, ginger, cilantro, & coriander seeds and sauté for two minutes and leave to cool down
7) Next start to bring the shape of your samosa to life by taking your rolled pieces of dough pastry. Place pasty on the palm of your hand and with one finger dipped in water and gently dab along the longer side of your pastry with your wet finger for sealing
8) Once you have done this spoon 1 ½ tablespoons of your sautéd filling onto the center of the pastry
9) Bring both ends of the rolled dough together to join and seal the samosa to look like a triangle shaped enclosed pastry. Ensure the pastry is fully sealed at all ends and no gaps exist
10) In a large pan or wok heat 6 cups of oil at 380 degrees and carefully dip in 1-4 samosa for a deep fry between 1 -2 minutes until pasty become a golden brown color.
11) Place on paper towel to absorb excess oil and sprinkle with chaat masala for added taste and serve with either mint, mango, onion, or tamarind chutney for an iconic savory Indian snack.