Bringing another recipe out of the “Forever lost in Blogger to WordPress Transfer” files.
This one is another recipe that I took straight from someone else – no inventions, no new techniques, no unique spin on things. This is just the story of a lazy Jewish girl who loves samosas.
And decided to make them one day.
Spoiler alert – these are as good as any samosas I have had in any restaurant, and the cilantro chutney is even better.
Second spoiler alert – they took many hours, lots of sweat, and a few tears out of me.
Was it worth it? Wait and see…
Samosas with Tamarind Water and Cilantro Chutney (from Tropical Asian Cooking )
Tamarind Water and Mint Chutney Ingredients:
2 tbsp tamarind pulp
1/2 cup warm water
3.5 tbsp chopped mint leaves
2 cloves garlic, smashed
3 birds eye chilis, chopped
1 medium red or green chili, chopped
1/2 tsp salt
1/4 tsp sugar
1 tbsp chopped cilantro
1 sliced scallion
2 small russet potatoes, peeled and diced
1 large carrot, peeled and diced
1 medium onion, chopped
1 cup frozen peas
2 tbsp vegetable oil
2 tsp brown mustard seeds
1 jalapeno, chopped
11 curry leaves chopped
1 tsp turmeric
1/2 tsp each minced garlic and ginger
1 tsp chat masala
1 tsp salt
2 tbsp chopped cilantro leaves
2 cups flour, plus extra for kneading
2 tbsp veggie oil
1/2 cup water
Extra oil in which to fry
1. Combine the tamarind pulp with the warm water.
2. After a few minutes of letting it steep, pour the mixture through a colander…
taking care to mash the pulp through the colander. Then set the results aside, tossing the fibrous pulp.
3. Throw the rest of the ingredients in the “chutney and water” section int o a food processor, and pulse to mince and combine.
Take out the mixture and set it aside. Now it’s time to get down to business…
4. Drop the potatoes in a pot of boiling water until they are fork tender. At the last minute or so, drop in the carrot so it gets tender too. Then remove the veggies and drain.
5. Mash up the potatoes and the carrots in a large bowl. It’s okay if still some bite to the carrots. Also, add the peas.
In case you aren’t exhausted from all the peeling, dicing, pureeing, and the like, don’t worry…there is still time for you to drop dead of exhaustion.
6. Now put the oil and your mustard seeds into a skillet over medium high heat and start to fry them until they get really fragrant. When they start to audibly pop…
7. Throw in the onions, chiles, and curry leaves. By now your kitchen should be smelling vaguely nutty and incredibly fragrant.
8. After the onions start to caramelize and turn golden, add the ginger, garlic, and turmeric.
9. And after 30 secs of mixing those into the mixture, add the potatoes and carrots to the pan.
10. Now take the mixture off the heat and add the cilantro, the masala, and the salt.
Try not to eat this straight out of the bowl. Even though it would be delicious with some creamy Greek yogurt and that bright, spicy cilantro chutney…NO.. must keep making samosas. In the recipe that never ends…
Now onto the dough:
11. Set the flour in a bowl and made a well in the center of it…
and pour in the oil and water.
12. Now mix the whole thing until it comes together and forms a ball.
13. Turn it onto a well floured cutting board and…
And push that sucker into oblivion. Well, just for about 5 minutes, until the dough is no longer sticky and has a bouncy quality.
14. Separate the dough into 8 little balls.
15. Then pound each ball flat with your hand,
and roll them out to about 5.5 inches in diameter. Don’t be afraid of applying some force to really form those flat little circles. They will be quite thin.
16. Cut each disc in half, and…
put a heaping 1/2 tsp of your potato filling into one of your dough half moons.
17. Dip your finger in some water, then run your finger across the edge of half of the dough. Then just fold the dough over, and crimp it. The dough will hold together in a little parcel…
like this. (There will be lots of filling left over that is just perfect as a side for some nice flank steak.)
18. Now, pour enough oil to cover a few samosas into a big pot or dutch oven, then put the pot on high heat. When the oil shines and starts to have tiny bubbles, throw a piece of bread in. If it fries, the oil is ready!
19. GENTLY lower your first samosa into the oil…don’t throw that thing in unless you are craving some serious oil burns. Put about 4 samosas in at a time-you don’t want to overcrowd the pot and lower the oil temperature. Remember, the higher the temperature, the less greasy the samosa.
After about 1 minute or so, when the pastry puffs up and is lightly golden on one side, turn it. After the other side turns golden-about 1 minute more-take those kids out, drain them on a paper towel, and throw the next batch in the pot. Repeat until the samosas are all fried.
This is just a phenomenal recipe. The pastry is light and crackly with eggshell thin air pockets. The creamy potatoes, sweet carrots, and juicy peas are complimented by spicy peppers and fragrant masala. The sauces are tangy, salty, garlicky, and vaguely sweet . This doesn’t taste Indian. This IS Indian.
It will take you forever. It will give you burns and it will make your kitchen smell like a restaurant on East 6th Street. But they payoff is extraordinary.
I may have cried and I definitely sweated (swat?).
But it was, indeed, worth it.