I have no idea where we got the recipe for these; we've been making them for a while. Will shared his favorite kitchen smell the other day - one of my favorite kitchen smells comes from a step making these. This is a little more involved of a recipe, but nothing is difficult or anything like that. We haven't tried it, but I imagine these would freeze pretty well; they are good the next day for leftovers. The dipping sauce is good with them, but be warned that it will leave your house/apartment smelling like vinegar for the rest of the evening (and until all the dirty dishes get washed). This made us ~12 samosas (dinner for two, plus two smaller lunch servings the next day).
5-6 small red-skinned potatoes, well washed
1c. minced onion
2 med. cloves garlic, minced
1 T. grated ginger (or more!)
1 t. mustard seed (not ground mustard)
1 t. dried, ground coriander
3/4 t. salt
1 1/2 c. uncooked green peas (we use frozen)
2 T. lemon juice
Cayenne pepper to taste
Roughly chop potatoes (we leave skins on) and place in saucepan, cover with water and boil to soften. Drain, mash, set aside in a bowl. Melt butter in the pan. Add onion, garlic, ginger, mustard seeds, coriander and salt. Saute over medium heat 8-10 minutes. (My favorite savory kitchen smell!) Add to potatoes. Mix in peas. Allow to cool for ~10-15 minutes before filling samosas.
2 1/2 c. flour
1/2 t. salt
1 c. yogurt (or buttermilk, but we've always used plain yogurt)
Add flour and salt to bowl. Mix. Make well in the center for yogurt. Mix w/ spoon then by hand, adding extra flour as needed to keep from being sticky. Knead for 5 min.
Making the samosas: Preheat oven to 425 deg F. Oil baking sheet. Roll out 1 to 1 1/2 inch balls of dough pretty thin. Place ~2 T. filling into center of dough, fold over and seal with water and a fork. Brush tops w/ oil. Bake 15 min at 425, then turn samosas over, reduce heat to 375 deg F and bake ~10 min more.
1/4 c. cider vinegar
2 T. water
1 1/2 T. brown sugar
1 very small clove garlic, minced
1/2 t. salt
2 T. cold water
~1-2 t. corn starch?
Mix all except last two ingredients in saucepan. Boil, then simmer ~5 minutes. In separate bowl (or coffee mug :) mix the cold water and corn starch and then slowly add to sauce, stirring.
(last time we made these was the first time we tried thickening the sauce. It definitely is better thicker, but I'm not sure of the amount of corn starch really needed.)