Samosas

September 25, 2011
samosas, Indian cuisine, vegetarian

One of my biggest weaknesses in the world of food is anything that resembles an empanada. And what better than this vegetarian middle-eastern dish? I fell in love with Samosas when my coworker Sunny introduced me to them at an Indian restaurant next door to Bally’s where we used to work. I’ve had them again here and there and recently had the pleasure of having a few at one of the weddings my husband and I photographed. I was left with the most intense craving afterwords so I had to make them myself. I found the garam marsala, a huge middle-eastern staple spice, at Williams-Sonoma. Don’t bother finding it any Publix Supermarkets. Whole foods sells it as well but for the price that they do I’d rather get it at my favorite store. 🙂 Also, I cheated and bought pre-made dough by Goya since it is very similar tasting to that of making the time-consuming dough from scratch. I hope you enjoy making this recipe as much as I enjoyed eating them!

Samosas

Ingredients

2 large potatoes (boiled)
1 onion, chopped
2 green chilies, very finely chopped
3 tablespoons oil
1/2 teaspoon ginger, grated
1/2 teaspoon garlic, crushed
coriander seed
1 tablespoon cilantro, finely chopped
1/2 lemon, juice of
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/2 teaspoon red chili powder
salt
3 packs of 10 each Goya dough discs

 

Prepare
1. Heat 3 tbsp oil. In the meantime take frozen dough out and thaw and boil cut potatoes for 10 minutes.
2. Add ginger, garlic, green chillies and few coriander seeds.
3. Stir fry for 1 minute, add onions and saute till light brown.
4. Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
5. Stir fry for 2 minutes.
6. Drain and add potatoes.
7. Stir fry for 2 minutes.
8. Set aside and allow to cool.
9. Remove wrapping from dough.
10. Cut each one into 2 halves.
11. Run a moist finger along the diameter.
12. Roll around finger to make a cone.
13. Place a heaping tablespoon of the filling into the cone.
14. Seal the third side using a moist finger.
15. Deep fry or pan fry the samosas on low to medium heat until light brown.
16. Serve with tomato sauce or any chutney you love.

samosas, Indian cuisine, vegetarian

Samosas
Serves 15
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Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Ingredients
  1. 2 large potatoes (boiled)
  2. 1 onion, chopped
  3. 2 green chilies, very finely chopped
  4. 3 tablespoons oil
  5. 1/2 teaspoon ginger, grated
  6. 1/2 teaspoon garlic, crushed
  7. coriander seed
  8. 1 tablespoon cilantro, finely chopped
  9. 1/2 lemon, juice of
  10. 1/2 teaspoon turmeric
  11. 1/2 teaspoon garam masala
  12. 1/2 teaspoon red chili powder
  13. salt
  14. 3 packs of 10 each Goya dough discs
Instructions
  1. Heat 3 tbsp oil. In the meantime take frozen dough out and thaw and boil cut potatoes for 10 minutes.
  2. Add ginger, garlic, green chillies and few coriander seeds.
  3. Stir fry for 1 minute, add onions and saute till light brown.
  4. Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
  5. Stir fry for 2 minutes.
  6. Drain and add potatoes.
  7. Stir fry for 2 minutes.
  8. Set aside and allow to cool.
  9. Remove wrapping from dough.
  10. Cut each one into 2 halves.
  11. Run a moist finger along the diameter.
  12. Roll around finger to make a cone.
  13. Place a heaping tablespoon of the filling into the cone.
  14. Seal the third side using a moist finger.
  15. Deep fry or pan fry the samosas on low to medium heat until light brown.
  16. Serve with tomato sauce or any chutney you love.
Florida Girl Cooks http://floridagirlcooks.com/

samosas, Indian cuisine, vegetarian

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

  • Reply

    anna kraft heinOctober 8, 2017

    Hi Teresa! I’m in the same boat as Margaret! Where is the cider bourbon recipe? I don’t see it, either. Can’t wait to try!

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