There is a local Indian restaurant that Joel and I love to go to. We like this little restaurant so well that our rehearsal dinner was held there the night before our wedding.The food is all made from scratch and is very authentic. One of the items that we like to order is their Potato Samosa. A lentil and rice dough stuffed with spicy potatoes and peas and then, deep fried. It’s really good.
But I knew that I wanted to be able to make something like it at home, and so have been experimenting with recipes for a little while. (If I could make Indian food like them, I would be one happy cook). The following recipe is something that I developed last year when my husband was traveling a lot. It was great because it was something that I could send on the plane with him. While this pastry is not the traditional lentil and rice dough or deep fried, it’s still very good.
The potatoes are very flavorful, a bit spicy, and very yummy! You can use this filling in various ways, but I like to make a pastry dough (the same one I use to make my crackers with) and make little “pockets” with it. This resembles the Samosa I get at the restaurant most.
Samosa Potato Filling
6 Medium sized baking potatoes
A couple tablespoons of olive oil
2 teaspoons of ground cumin
1 teaspoon of coriander
1/2 teaspoon of ground turmeric
1/2 teaspoon cayenne pepper
1 teaspoon of whole cumin seeds (opt)
2 garlic cloves, crushed
1 cup of frozen green peas 1 teaspoon of salt
1- Peel the potatoes, and cube them. Put them in a steamer, with a few inches of water in the pot. Bring to a boil and steam, covered, for about 15-20 minutes, until the potatoes are just tender.
2-Meanwhile, put all of your spices into a small bowl, ready for action. When the potatoes are done, put into a large bowl. In a small saucepan, heat the oil over med-high heat until hot. Add the frozen green peas, stirring until the peas are tender. Add the spices and garlic, stirring constantly for about 20 seconds. The spices should become fragrant, but be careful not to burn them. Take off of the heat and add salt. Pour over the warm potatoes and gently fold the spices/oil/green peas into it. Check the taste, and adjust with salt if needed.
Your filling is now ready! We have even eaten this without stuffing it into anything. But here is my favorite way to finish them.
My favorite way to make these to make a pastry dough, roll it out thin, and make little “pockets” with it. I use the rich, pastry dough that I use for crackers. But you can certainly substitute your favorite pastry dough. One recipe should be just about right for this amount of filling.
Once you have rolled your pastry thin, you can cut out circles with a biscuit cutter, or even a cup upside down. Now either fold the circle in half over a heaping tablespoon of filling and pinch the edges together to form a half circle. Or roll out a second circle slightly more after it is cut. On your first cut circle, put a tablespoon of two of filling and place the second circle over it. Pinch the sides down, and they are ready for the oven.
Preheat oven to 375 degrees. It should take about 15 minutes to cook. The dough should be slightly browned and firm to the touch when done.
Serve warm with Cucumber yogurt sauce.
(We like these so well, we will eat them cold too!)
How many it makes will depend entirely on how large of a circle you cut. I will make about 24 full sized circle pastries with this recipe, or 48 half ones.