SAMOSAS
Provided by Huma Siddiqui
Categories Onion Potato Appetizer Fry Cocktail Party Vegetarian Diwali Ramadan Jalapeño Cilantro Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 24 to 30 samosas
Number Of Ingredients 13
Steps:
- In medium bowl, whisk together flour, nigella seeds, and salt. Add 2 tablespoons oil and, using fingertips, blend until mixture resembles fine bread crumbs. Add 3/4 cup warm water and mix with fork until dough just comes together. Transfer to lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil medium bowl, form dough into ball, and place in bowl. Cover with towel and set aside to rest for 30 to 40 minutes.
- In large pot, cover potatoes with cold water. Bring to boil, then reduce heat and simmer, covered, until tender, about 20 minutes. Drain and, when cool enough to handle, finely dice.
- In large bowl, combine diced potatoes, green onions, chiles (if using), cilantro, cumin seeds, ground cumin, chile powder, and salt. Mix with fork, mashing potatoes slightly to incorporate all ingredients.
- Divide dough into 12 equal portions. Roll portions into balls. On floured surface using floured rolling pin, roll out 1 ball into 6-inch circle. Cut circle in half. Fold 1 corner of semicircle up and over middle. Fold second corner over to make triangle, and pinch corners of triangle to seal (leave rounded side open). Hold triangle in your hand with open rounded side facing up and let dough fall open to make cone. Fill cone with approximately 2 tablespoons potato mixture, then pinch along rounded side to seal. Repeat with remaining dough and filling.
- In heavy, deep skillet over moderate heat, heat 2 inches oil until thermometer registers 360°F. Working in batches (return oil to 360°F between batches), fry samosas until golden brown, 1 to 2 minutes per side. Drain on paper towels. Serve warm with yogurt.
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thunderboy lightning
[email protected]These samosas were delicious! I will definitely be making them again.
Panhwar Sahb
[email protected]I made these samosas for my Indian friend and she said they were the best she'd ever had. I'm so glad I found this recipe!
Monika S
[email protected]These samosas were a bit too oily for my taste, but they were still very good.
Happy Malindi
[email protected]I've never made samosas before, but this recipe made it so easy. I will definitely be making them again.
Tanbir Ahmed
[email protected]These samosas were the perfect appetizer for my party. They were easy to make and everyone loved them.
Abdul-azeez Omotayo
[email protected]I'm not sure what I did wrong, but my samosas fell apart when I tried to fry them.
krishna mondal
[email protected]These samosas were a lot of work to make, but they were worth it. They were so delicious!
unicorn_2008 santana
[email protected]I followed the recipe exactly, but my samosas didn't turn out as good as I hoped. I think I might have overcooked them.
AlejandroFD
[email protected]The samosas were a bit dry, but the flavor was good.
Mia Khamis
[email protected]These samosas were a bit too spicy for me, but they were still very good.
Rebecca Zayas
[email protected]I'm not usually a fan of samosas, but these were really good. The dough was flaky and the filling was flavorful.
olufemi fawehinmi
[email protected]I made these samosas for my family and they all loved them. Even my picky kids ate them up!
Nojir Ahmed
[email protected]These samosas were so easy to make and they turned out perfect! I loved the combination of flavors.
Saphira Carter
[email protected]I've made samosas before, but this recipe was by far the best. The dough was easy to work with and the filling was delicious.
Argaw
[email protected]These samosas were a hit at my party! They were crispy, flavorful, and the filling was perfectly spiced. I will definitely be making these again.