My birthday celebration continues! I had dinner with my family today, and although it was to celebrate my birthday, I “volunteered” to cook for all of us. I had been wanting to create an Indian feast for some time now, and this seemed like the perfect opportunity. I am so pleased with how everything turned out, and so was everyone else. I got rave reviews for everything! It all honestly tasted like it came from my favorite Indian restaurant.
- 12 ounces potatoes peeled, boiled and diced
- 1/2 cup frozen peas
- 1 tablespoon vegetable oil plus more for frying
- 3/4 cup chopped onion
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon or less cayenne pepper
- 1 1/2 tablespoons minced fresh ginger
- 1 1/2 tablespoons lemon juice
- 2 tablespoons chopped cilantro
- Kosher salt
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 4 tablespoons vegetable oil
- About 1/2 cup or more water, as needed
Raw Onion Relish:
- 1 medium onion finely chopped
- 1 teaspoon kosher salt
- 5 teaspoons lemon juice
- 1 tablespoon paprika
- 1/8 teaspoon ground cumin
- 3/4 cup packed chopped fresh cilantro
- 1/2 cup packed chopped fresh mint
- 1 tablespoon lemon juice
- 3/4 cup plain yogurt
- Kosher salt
- To make the filling: Heat the 1 tablespoon vegetable oil in a skillet over medium high heat. Add the chopped onion and cook until soft and just beginning to turn golden. Add the spices, fresh ginger, potatoes and peas. Stir to evenly coat the vegetables with the spice mixture. Cook for a few minutes to heat the potatoes and peas so they can absorb the flavors. Add the lemon juice, chopped cilantro, and salt to taste. Remove from the heat and cool until ready to form the samosas.
- To make the dough: mix together the flour and salt in a bowl. Add the oil and use your fingers to mix until you have a crumbly mixture. Add the water and mix with your hands until the dough just comes together nicely and is no longer dry. Gather dough and place on a floured board. Need for several minutes until the dough becomes smooth. Set aside in a covered bowl for about 30 minutes until ready to use.
- To make the raw onion relish: Mix everything together and let sit for at least 30 minutes to marry the flavors.
- To make the cilantro-mint chutney: Put all the ingredients in a blender and puree. Scrape down the edges with a spatula, and puree again until well combined.
- To assemble: cut the dough into 10 equal pieces. Roll each into a ball, and then roll out each ball into about a 5 inch diameter. Cut in half. Make the half into a cone by sticking seam together with a little water. Fill the cone three-quarters full with the potato-pea mixture. Stick the top of the cone together with a little water and press, then pleat to seal. Trim the imperfections from the pleated edge with a knife. Repeat with the remaining dough and filling. You may have some leftover filling.
- To fry: fill a saucepan about 2 inches deep with vegetable oil and heat to about 350 degrees F. Carefully add small batches of samosas into the oil, without overcrowding. Fry until well browned, turning them once. Drain on a wire rack and keep them hot in a low oven. Serve with accompanying sauces.