Monday, August 29, 2011

Summer & Samosas

Summer and samosas go hand-in-hand.  Usually when the monsoons are wreaking their havoc on India, people are desirous of comfort foods, and that includes samosas.  You ask, "what is a samosa"?  Well, you are in for a treat!  One of my friends calls them "little pockets of deliciousness".  I think that sums them up quite well.  So, here are three recipes that won't make up for lost time (slow-going on my recipe posts), but will at least please your tastebuds!

Samosa Recipe (filling, pastry & chutney)

Aloo Matar (Potato & Pea Curry):
1 lb. potatoes, peeled and cut into 1 inch chunks
2 Tbsp. oil
1 medium onion, chopped
1 tsp. minced garlic
1 tsp. minced ginger
Small handful of cilantro, chopped
½ tsp. cumin pdr., chili pdr.
1 tsp. coriander pdr., turmeric
½ tsp. salt
1 lb. frozen peas
1 Tbsp. lemon juice
1 tsp. garam masala

Parboil potatoes for about 5 minutes. Drain, set aside.
In large pan add oil until hot. Add the onions, coking about 2-3 minutes. Then add the garlic & ginger for about 2 minutes, then add cilantro, cumin, chili, coriander and turmeric.  Fry for an additional 1 minute.  Next, add the salt and peas. Reduce heat and simmer for about 10 minutes.  Finally, add the lemon juice and garam masala, cooking for a final 2-3 minutes. Turn off heat and set mixture aside to cool slightly.  Begin pastry preparation.

Pastry Recipe:
2 c. flour
½ tsp. salt
4 Tbsp. oil
4 Tbsp. water (+ ½ c. water)

Add first 3 ingredients.  Then gradually add the water according to how much feels right.  Then break into 8 balls.  Roll a ball out into circle, then cut circle in half with butter knife.  Take the half, folding the two points toward each other, bringing the cut ends together, and then seal with water.  Use this “cone-shape” to add potato & pea mixture.  When stuffed, seal the top end (with a little more water), pinching together the ends, overlapping if necessary.  Fry in hot oil until nice and brown.

Mint Cilantro Chutney (Hari chutney):
1 c. fresh cilantro
1 medium tomato (about ¾ c.)
¾ c. fresh mint (do not used dried)
1 medium onion, roughly chopped
¼ c. water
¼ c. lime juice (about 2 medium)
1 tsp. salt
2 tsp. garlic
1 green chile, halved & deseeded

Place all ingredients in food processor for about 2 minutes.  Pour into serving dish and chill about 30 minutes.

Use this wonderful hari (meaning green in Hindi) chutney with samosas, pakoras and tandoori chicken!


  1. I found your blog through a friends and I just love this! I am putting on the top of the list for the next week menu! It sounds just awesome!

  2. Thanks Annie! Yes, this has become a family fav. Hope you like it too! :) would love to have you as a follower!