Nov 09 2008
An Indian Snack: Vegetarian Samosas
Continuing on our weekend theme of Indian cuisine, today we’ll be making vegetarian samosas. This delicious and crunchy stuffed pastry is enjoyed in many South Asian countries, including Indian, Bangladesh, and Pakistan. And it’s also very popular here in the United States. You can find frozen samosas in your local grocery store and in your favorite Indian restaurants.
Before trying to make this recipe, you might want to peruse your local Indian grocery store to pick up garam masala spice.
Samosas can also be made with meat, but I’m a fan of trying of getting kids to eat more vegetables, and this is an excellent way for them to do it. The stir-fry to make the stuffing is pretty simple, and your kids will have a blast helping you!
I’m using phyllo dough for the pastry, but feel free to make your own pastry. There are tons of well-reputed sites online that will show you how.
Enjoy!
Vegetarian Samosas
Ingredients
5 medium potatoes
2 tablespoons butter
1 medium onion, finely chopped
1 cup green peas
1 tablespoon ginger, grated
1 hot green chili, finely chopped
3 tablespoon fresh cilantro, chopped
1 teaspoon sea salt
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin seeds
I package organic phyllo dough, thawed
Vegetable Oil for frying
Directions
First, make the stuffing for the samosa. Boil the potatoes. Let them cool and then peel them. Cut them into small pieces.
Over medium heat, melt the butter in a saucepan. Stir-fry the onion until golden brown. Add the peas, ginger, green chili, and fresh cilantro. Mix well.
Next, add the diced potatoes, salt, and the remaining spices. Turn the heat down to low and cook for 3-4 minutes, stirring constantly.
Remove from heat.
Place about one tablespoon full of the filing and place on each of the phyllo sheets. Fold the sheets into a triangular shape, pressing the edges together to seal.
In a large, heavy saucepan, heat 2-3 inches of oil over medium heat. When the oil is hot, fry the samosas in small patches. Fry until the samosas are a golden brown color and crispy.
Drain them on paper towels and serve warm as an appetizer or a side dish. Enjoy!
