Wednesday, May 28, 2014

Samosas


These samosas are one of my favorite go- to meals. They work as a main dish for the two of us or as an appetizer when we have people over for dinner. I learned this round, thanks to my sister, that they can easily be made smaller if you're cooking for a bigger group. 
Here's everything that you need (plus milk and garlic and butter... oops!)
First, make mashed potatoes.







Melt butter over medium heat in a large frying pan. Add chopped onions and garlic and saute. Add all the spices your heart desires. Once the onions are soft, add peas and carrots. Keep over medium heat until the carrots are no longer crunchy.

 Now add the potatoes. Mix everything together and let it sit over heat for 2-4 minutes. 

Put the potato mix in the fridge for at least a half hour and up to three days. It's easier to scoop when cold and this way it doesn't melt the dough under it. 

Lay out your dough. (I buy crescent rolls but if you want to get fancy you can make them). Use your finger to flatten the middle of the triangle. 
Plop the potatoes onto the dough. Bring the three corners up to the top and fold along the edges. Warning: this gets messy. If you want the samosas to look pretty you will likely need to trim the dough. 

 To make smaller samosas cut the rolls in half and do the same thing. They cook for the same time either way so don't worry about uniformity in size. This is a great alternative if you're cooking for a big crowd.


Bake until your house smells amazing and the rolls are golden brown. 
Enjoy with mango chutney and raita

You will need... 

  • Bag of potatoes (6ish)
  • 2 tbsp. of butter
  • 1 cup of milk (or cream or half and half)
  • 1 medium onion, diced
  • 1-2 cloves of garlic, finely diced
  • 3 tsp. curry powder
  • 2 tsp. cumin
  • 1 tsp. garam masala
  • 1 tsp. salt
  • 1/2- 3/4 cup of frozen peas
  • 1/2 cup carrots, chopped
  • Crescent rolls or biscuits



Directions:
  1. Peel and cube potatoes. Boil until they slide off a fork.
  2. Mash the potatoes. Add butter, milk and salt to taste.
  3. Melt butter over medium heat. Add chopped onions and garlic and saute for 2-3 minutes. Add all the spices and keep over heat for another 2 minutes. Once the onions are slightly soft, add peas and carrots. Heat for another 5 minutes or until carrots are no longer crunchy.
  4. Add mashed potatoes and combine. Heat for 2 minutes or until potatoes are warm. 
  5. Refrigerate potato mixture for at least a half hour.
  6. Set out dough and press the middle of the triangle down so that it's nice and thin.
  7. Add 1/2 - 1 cup of potato mixture to each roll. Pull up the longest end of the triangle to the top of the potatoes. Bring up the other two ends and press the dough together at the top.
  8. Bake at 375 degrees for 12-15 minutes.  
  9. Enjoy!

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