Samosas July 29, 2009
The worst part about not having a lot of spending money is not getting to eat out anytime my stomach desires. Eating out for me usually involves Indian, Japanese or Mexican food. But out of those three, I miss Indian food the most. I miss all that clarified butter called Ghee that makes Indian restaurant dishes so fatty and good. I don’t care if restaurant Indian food is not really what they eat in India, I just love fried food with tons of spice. That is why I made my own samosas, Lindsey style.
I once watched a short film in a South Asian literature class I took about the process of making samosas. The film was about gender, work, race and all that academic stuff. But most importantly, I realized from that film that making a samosa is a long and arduous process. Based on that lesson, I decided to take a shortcut in my quest to make homemade samosas. To cut time, I used egg roll wrappers instead of a homemade dough. This proved to be a great idea.
I spiced the potato and pea samosa filling generously. My Indian roommate (aren’t I so lucky?) said the filling smelled like her mom and dad. I took that as a compliment. I have found that the key to making interpretations of Indian food at home is to use high quality spices. Do not use a cheap curry powder that your old white grandmother still uses. A high quality Garam Masala will do wonders.
If you aren’t in the mood to make a samosa, you could easily just eat the filling as a meal. I have so much left over that I bet I will end up eating it as a side dish. Over at the blog Fat Free Vegan there is a samosa wrap recipe that could be tweaked to use this filling. I might try that with the extras.
I served these with mango chutney. Yum. Good grocery stores should have Indian condiments. Or you could make your own, but that would mean you are out doing me. Tisk.
Serving vary. This makes a lot, like party appetizer a lot.
1 medium onion
1 package of frozen and thawed green peas
2 medium potatoes, peeled and cut into small cubes
1 green chili
1 tbsp. ground coriander seed
1/2 tsp. garlic crushed
1/2 tsp. turmeric powder
1 tbsp. garam masala
1 tsp. cayenne pepper powder
1 tsp of cumin
1/4 tsp. ground ginger
salt and pepper to taste
olive or vegetable oil for frying and baking
1 package of egg roll wrappers
1. Heat a tablespoon or two of oil in a skillet. Add in the onions, garlic and chili. Saute until soft and translucent.
2. Add in the spices one by one, stirring often until very fragrant. Begin with the coriander and end with the ginger.
3. Add in the thawed peas and the cubed uncooked potatoes, stir this for another 5 or so minutes then remove it from heat.
4. Spoon mixture into center of egg roll wrapper. Close ends with a bit of water. Brush the top and bottom with olive oil.
We have two options for the final cooking stage:
5. Arrange samosas in a baking pan or cookie sheet. Cook at 400 degrees for about 10-15 minutes. You may want to flip the samosas once to ensure they crisp on each side.
5. Heat a tablespoon of oil in a skillet. Fry each samosa until browned.