potato and peas samosas. TNS
Samosas are the ultimate street food. A bit of filling stuffed into dough and fried, small enough that you can eat it with your fingers, is served in one form or another by street vendors all around the world. But it is in India that it is most popular and best known.
Samosas have two parts, the filling part and the dough part. Fillings can be meat or vegetarian, they can be made of seafood or cheese or nuts and raisins. The dough can be homemade or fashioned out of an already-existing pastry, such as store-bought phyllo sheets, and it can be baked or fried.
And of course, samosas aren’t samosas without a mint chutney and a tamarind chutney.
POTATO AND PEAS SAMOSA
1 tablespoon vegetable oil, such as sunflower
1 teaspoon mustard seeds (any colour)
1 green chile, finely chopped
1 teaspoon salt
1/2 teaspoon Indian chili powder
1 teaspoon mango powder (amchur), optional
1/2 teaspoon garam masala
2/3 cup fresh or frozen peas
5 Yukon Gold potatoes, peeled, boiled and mashed
1 package phyllo sheets, thawed, or homemade samosa dough
1. Heat oil in a saucepan over medium heat. Add the mustard seeds. Once they begin to pop, stir in the green chile, salt, chili powder or cayenne, optional mango powder and garam masala, and mix well.
2. Add the peas and cook until they are softened, 1 minute for frozen or 5 to 6 minutes for fresh. Add the mashed potatoes, mix well and cook 2 minutes until well combined. Remove from heat and allow to cool.
3. If using phyllo dough or you wish to bake the homemade dough, preheat oven to 350 degrees; phyllo should be baked. Take 1 sheet of phyllo, covering remaining sheets with a damp towel. Fold phyllo in thirds, lengthwise, and brush edges with water. Place 11/2 to 2 tablespoons potato mixture about 1 inch from one end and fold over to form a triangle. Continue folding as you would a flag, tucking the last edge into the slot formed by the sheet.
4. If using homemade dough, divide dough into 10 balls. Roll out each ball into a thin circle. Cut each circle in half and moisten the edges with water, using your finger. Place 1 tablespoon of filling in the centre of each semicircle and fold the dough over in half, sealing the edges.
5. If baking, place the samosas on a lightly greased baking sheet (brush oil over the tops of the samosas if using phyllo). Bake until golden brown, about 25 to 30 minutes.
6. If frying, heat at least 3 inches of oil to 375 degrees and fry 2 or 3 samosas at a time until golden brown on both sides, about 3 or 4 minutes.
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