Indian Inspired Samosa Recipe

Ready in: 1 hr 30 mins

Today, I’m Going To Make Samosa Recipe.

Ingredients

  • Cooked Potatoes
  • Chopped Onion
  • Some Grated Ginger
  • Chilli Powder
  • Ground Cumin
  • Ground Coriander
  • Gahram Masala
  • Vegetable Oil
  • Cayenne Pepper
  • Yellow Mustard
  • Seeds
  • Some Frozen Peas
  • Fresh Cilantro
  • Salt
  • Vegetables Oil
  • Butter

Directions

1

You’ll need some cooked potatoes that I’ve just cut into bite-size pieces you’ll need some chopped onions, some grated ginger. what I have here is
some chili powder, garam masala, ground cumin,ground coriander, mango powder, cayenne pepper. I’ve got some coriander seeds, cumin seeds, yellow mustard seeds a little bit of water. some frozen peas it’ll be frost here and some chopped up fresh cilantro. you’ll also need some salt and some vegetable oil. you can also use nee which is clarified butter. I’m just going to use vegetable oil because I have it on hand and it’s just easy for
me to make it now. what I’m going to do and then a large skillet here with high sides with about three tablespoons of vegetable oil and in here. I’m going to add my whole spices now. what I want these to do is. I want these to release their beautiful flavor and start popping that’s.

2

I’m just gonna wait for these to start popping and then. we’ll add in our next ingredient they’re starting to pop and it smells fantastic.I’m now
going to add my onion and ginger what I did with the ginger is. I just grated it on my microplane. you can also coarse chop it but I like. when I grade ginger because I feel like the flavor just sort of I don’t know I run through the dish a lot better and now. I’m gonna do is just cook my ginger and onion with these whole spices until my onions become translucent and smells absolutely fantastic. I love this filling in fact. I’m going
to use some of it to make samosas tonight and the rest of it. I’m going to keep in the fridge in tomorrow morning for breakfast on the top it with a fried egg okay and then wait for these to get nice and translucent and then. we’ll keep all chugging along looking phenomenal adding my cooked potatoes these are just some regular russet potatoes.

3

I have chopped up into bite-sized pieces and boiled until tender and I’m just going to stir that around with my oil and spices. I’m going to add in
my ground spices and this is where the magic happens this is when you’re suddenly going to get hit with this incredible aroma everything together isn’t. I don’t even know how to explain it other than to just tell. you then get in your kitchen and make them and if, you are someone that makes the most is going to regular basis. where you grew up eating them.I have stirred my my spices and my potatoes together and now. what I’m going to do is add some water to this because. I want the Tayloe sahih through and this will take a good 5-6 minutes to about medium heat.you can just take your wind spoon. I just nourish them a little bit mash the potatoes up a little tiny bit because it should be much more.I won’t say paste but not so rough and chunky.

4

We are going to stuff these up and if, they’re too big it could be a problem so now. I’m going to do is. I’m going to just let these cook through for
about five to six minutes or until the potatoes or have warmed all the way through and then. we will finish them off this is exactly how. I want it now. I’m just ready to season them with a little bit of salt important because potatoes are so, they like they’re in need of salt at all times my piece these are just frozen peas that. I’ve defrosted well somewhat defrosted they’ll continue to defrost in my pan and keep fresh coriander,
cilantro you say potato. I say patan stir this all together it’s making my mouth water. I just want to wait for those peas to just about get hit with the heat and this is exactly. where I want I’m going to turn this off and I’m going to put this back into my bowl because it’s really important that the filling is cold. when you go to make your samosas so, I’m just going to put this in my bowl.

5

I’m just going to set this aside to cool.I’m going to clean up and then. we’ll get stuffing and Roland and bacon and Eden didn’t even play that. I
promise my filling has been cooling here for about 20 minutes.I’m ready to rock and roll now. what I’m using as my pastry although. I know it’s not what offensively. you would use to make a samosa but I find this to be really easy and I just think it tastes delicious and there’s no frying involved. I am using some phyllo dough this is phyllo dough that I buy in the first section of my grocery store they come out flaky they come out beautiful there’s no frying so they’re really really easy to make. I’ve got my oven preheated to 400. I have a baking sheet that. I’ve lined with
parchment ready and I also have some melted butter here now. I have my board. I don’t have my board lined properly.

6You can see but that’s because. I want a lot of service room for my fellow now what I’m going to do.I also have a damp kitchen towel here. I’m going to open this baby up now. I know it’s not very traditional.you know we do things my way around here the pastry for my samosas. I am using some phyllo dough now traditionally. you make a specific dough for it and then. you deep-fry them. I don’t really want to do that first of all. I don’t want to go through the extra trouble of making my own dough and second of all. I don’t want to have to fry them so, I’m using some phyllo dough. I’ve got my filling that’s been totally cold by now. I’ve got some melted butter a baking sheet with some parchment paper and I am ready to get to work now make sure you have a damp kitchen towel near you because you need to cover your pieces of your phyllo dough as you work. so, I’m going to just take us a sheet of phyllo as. you can see. I have my board on sideways because. I want to sort of work this way and then. I want to take my butter and I want to make sure that my butter is my sheet is covered well with butter.

7I want every little beat every little piece to be brushed with butter because even though. we’re not frying them. when it comes to phyllo it needs a little bit of fat in order for it to really crisp up and develop beautiful color so, once we’ve done that this is what you do and you don’t have to be perfect about this if, it breaks a little it’s fine. you’re going to fold this in thirds just like so, okay again don’t worry about it being perfect nobody cares take a little bit of butter brush it like so, you mainly just want to make sure that the edges or brushed because that’s going to be like the glue and you want to work kind of fast and then. you take a little bit of your filling. you place it on one corner of the corner of one end okay like so and then.

8You take this piece and again. you’re going to have to work sort of quickly and don’t worry this happens because look now. you’ve got a little triangle. you fold it on itself and then. you fold on the opposite side and now. you’re enclosing everything so, even if, it rips even if it tears well guess what at the very end you still have and now. you place it on your baking sheet and now. I’m just going to continue to do a few more. I think. I’m going to do about six or seven for Joe and I because I really want to save the remaining filling for breakfast tomorrow and I know that sounds crazy but trust me. when I tell you that what the fried egg is amazing so, I’m just gonna keep on cutting along here. we go got my last one. I’m going to do about seven for now and now.

9What I want to do is.I want to just brush the tops with a little more butter and this is again going to help get that beautiful golden-brown crust and really get them lovely and crispy this makes by the way the whole batch will make between 20 and 30 depending on how much. you fill these it makes a lot but again save that for breakfast with a fried egg that’s all.I got to say trust me on that one this is going to go into these are going to go into the oven that’s been preheated at 400 for about 25 minutes or so, you’re looking for these to be beautifully deep golden-brown and then they’ll be crunchy and delightful and then.

10We’ll dig in my samosas were in the oven for around 20 minutes.I’ve let them cool for about 10 minutes because they are piping hot. when they come out of the oven and they are just beautiful they’re golden brown. I know they’re gonna be crispy. I’m going to try and see if, I can break one open oh look at that they’re still really hot hot very hot but then one point the feeling is truly incredible add a can of chickpeas to that. you have like a full meal right there these are fantastic definitely a bit of a twist on a classic but. I think they are just as delicious and they’re really easy to make and hey’re definitely a crowd-pleaser going to learn in the kitchen comm to get this recipe.

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