Samosas (Filled Pastries)

Samosas are popular filled pastry street snacks that restaurants also serve as appetizers. They may also be referred to as sambusa or samboksa. This classic Indian dish is traditionally filled with cooked mashed potatoes, variations include small peas and chopped carrots or kheema (minced meat). Samosas are best enjoyed within a few hours of cooking, while the pastry is still crisp.

Servings: makes 12 samosas Prep Time: 35 minutes Cook Time: 25 minutes Total Time: 1 hour Vegetarian, Vegan, Dairy Free, Halal, Kosher

Ingredients

• 2 cups (240g) all purpose flour

• 1 tsp (5ml) salt

• 4 Tbsp (60ml) vegetable oil, divided

• 1 cup (240ml) warm water

• 2 cups (650g) cooked, mashed potatoes

• 1 small red onion, chopped

• 1 Tbsp (15ml) chopped fresh ginger

• 1 Tbsp (15ml) curry powder

• 1/2 cup (75g) peas

• 1 tsp (5ml) sea salt

• 3 cups (700ml) vegetable oil for frying

Directions

1. Combine flour and salt in a large bowl.

2. Make a well in the middle and gradually add 2 tablespoons (30ml) of oil and warm water to form the dough. Shape dough into a ball. Cover and refrigerate for 20 minutes.

3. Meanwhile, heat remaining 2 tablespoons (30ml) of oil over medium-high heat to make filling. Shape each into a ball before placing on a baking sheet lined with parchment paper.

4. Fry onion, ginger, and curry powder until onion turns transparent.

5. Add peas and salt. Fry for 2 minutes. Remove from heat and spread on a plate to cool.

6. Divide dough into 12 balls. Roll flat on a floured surface or form pancakes with hands.

7. Place 1 tablespoon (15 ml) of filling in the center of each dough circle. Moisten edge with cold water and seal into a half-moon shape, with the edge well-sealed to prevent filling from spilling out during frying.

8. Heat oil over medium-high heat. Deep-fry samosas for 2 minutes, or until golden. Drain well on paper towels.

9. Serve with tomato, mango, or tamarind chutney.

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