Samosa Recipe
Inspired by Curry Fried Chicken
Level: Intermediate
Makes: 4 samosas
Total Time: 45 minutes
Active Time: 45 minutes
Garam Masala
- 20 bay leaves
- 10 cinnamon sticks
- 1/2 cup whole cloves
- 1/2 cup coriander seeds
- 1/2 cup black mustard seeds
- 1/2 cup whole black peppercorns
Curry Fried Chicken Seasoning
- 1/2 cup curry powder
- 5 tablespoons red chili powder
- 5 tablespoons ground black pepper
- 3 tablespoons kosher salt
Mint Chutney
- 5 jalapeo peppers
- 5 serrano peppers
- 1 bunch cilantro
- 1 bunch mint leaves
- 1 cup water
- 1/2 cup lemon juice
- 2 tablespoons kosher salt
- 1 tablespoon ground black pepper
Plum Tamarind Chutney
- 1 cup plum sauce
- 1 cup tamarind paste
- 3 tablespoons red food dye
- 3 tablespoons brown sugar
- 2 tablespoons ground cumin
- 2 tablespoons ground black pepper
- 1 teaspoon kosher salt
Samosa Filling
- 1/2 cup vegetable oil
- 1/2 cup ground coriander
- 1/2 cup ground cumin
- 4 cups peeled and boiled potatoes, diced
- 1/2 cup curry powder
- 1/2 cup Garam Masala
- 1/2 cup crushed red chili flakes
- 5 tablespoons kosher salt
- 1/2 cup chopped onion
- 1/2 cup green peas
Tortilla & Frying
- Vegetable oil for frying
- 1 tortilla
- 1/2 cup all-purpose flour
- 1/4 cup water
Method
1. Preparing the Garam Masala: Toast bay leaves, cinnamon sticks, cloves, coriander seeds, mustard seeds, and peppercorns in a saucepan over medium heat, stirring for 78 minutes until aromatic. Let cool, then grind to a fine powder.
2. Curry Fried Chicken Seasoning: Combine curry powder, red chili powder, black pepper, and salt in a bowl; add 1 cup of the prepared Garam Masala and mix well.
3. Mint Chutney: Blend jalapeos, serranos, cilantro, mint, water, lemon juice, salt, and pepper until smooth, about five minutes.
4. Plum Tamarind Chutney: Blend plum sauce, tamarind paste, red food coloring, brown sugar, cumin, black pepper, and kosher salt for 34 minutes until well combined.
5. For the Filling: Heat vegetable oil in a large pot over medium heat. Add ground coriander and ground cumin and fry, stirring, for two minutes. Add diced boiled potatoes, curry powder, Garam Masala, crushed red chili flakes, and salt; stir for 45 minutes. Remove from heat and cool, then fold in chopped onion and peas.
6. Forming and Frying the Samosas: Cut the tortilla into four equal pieces and shape one piece into a cone. Mix flour and water to form a thick paste and use it to seal the cone edges. Spoon about two tablespoons of filling into the cone, fold the top closed and seal into a triangle. Heat approximately three cups of oil in a wok over high heatuse enough oil for the samosas to float. Fry samosas for 23 minutes or until golden brown. Serve with Mint Chutney and Plum Tamarind Chutney.
Note: This recipe was adapted from a chef or restaurant and has not been tested for home kitchens.
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