Friday, August 14, 2015

Samosa Chaat

This is a great savory meal.

This is also great for when you are wanting some "junk food" but not wanting to eat junk.....I guess the fried samosa for fills  the "junk" part.

It seems like a lot of steps but it really isn't, and the samosa filling can be made ahead of time.

Potato Filling

Potatoes (4-5) peeled and diced
Onion sliced (1/2 or whole, depending on your onion taste)
1/2 tsp Cumin Seed
1/2 tsp Mustard Seed
3/4 tsp Turmeric
1/2 tsp Cayenne 
1/2 tsp Salt
1/2 C water

Optional (but suggested)
Pinch of Hing
1 Tbsp Fenugreek leaves
1/2-1 tsp Fenugreek seeds
1 tsp Garam Masala
1/3 C Peas 

* Heat oil (2-3 Tbsp) in a heavy bottom pot (I use an enameled cast iron) Med/High
* Add in cumin & mustard seeds (cook till they start to pop)
* Add in onions and cook till ALMOST transparent
* Add in the turmeric, cayenne, salt, hing, fenugreek seeds, & garam masala
* Stir well, making sure to coat the onions
* Add potato and fenugreek leaves, again mix well to coat
* Add water
* Cover and cook on med till potatoes are soft
* When potatoes are done (don't worry if some are stuck to bottom) add in peas and stir
* Cover and let sit for 15 min or so (no heat) 
* Stir again and scrape the now soft "burnt" potatoes from the bottom
* Mash a bit..... and let cook till you can handle it without burning yourself.

You now have an Indian potato filling. This can be used in samosas, dosa, on its own...however you like.
*** you can also trade the spices for more "Mexican" spices and make some potato tacos...... 

**Making the Samosa**

I use these Goya brand empanadas wrappers

They are available at most Spanish or International markets. 

I usually but a bunch and just freeze them.
If you take them out and have them on the counter  a few hours before you want them to be usable (or over night in the fridge) they will work great.
* Lay out some wrappers and put about 1 TBSP of filling in each
* Place the filled wrapper in the palm of your hand, with a wet finger go around the edge and press ends together (You should end up with a 1/2 moon shape)
* Place on a cookie sheet or plate and use a fork to crimp the edges
* Continue till all wrappers are used (depending on the size of your potatoes you will have left over filling)
* Cover with a moist paper towel or cloth till you are ready to cook them
* Heat vegetable oil in a pot (oil should be 2-3 inches deep)
* When temp reaches 350 lower them in (3-4 at a time) and cook till golden brown
* After they are done cooking, let them drain on a paper towel

You now have made samosas!

They can be enjoyed on their own or with cilantro and tamarind chutneys

As Samosa Chaat
For this you will make my Chana Masala recipe before you do the frying of the samosas.

When done pour it over the cooked samosas.

Top it with the chutneys and diced onions and cilantro for added flavor.


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