Homemade Samosas

If you're like me, when you eat Indian, it's such a tough decision on what to order.  The stomach is only so big!  Their entrees are yum, but so are their appetizers, like the samosas.  It's just that even their appetizers are so big that there's isn't room for the yummy masala that's coming next.  The struggle is real.

Indian is one type of food I don't mind not cooking and ordering instead.  Their foods are full of fresh spices, and since many in their culture are Hindu, they understand how to prepare meat-free deliciousness, for those of a vegan lifestyle.  I really only came up with this recipe because of cost-effeciency.  I hope you enjoy!

Ingredients:

Dough:

4.5 C all-purpose flour

2 t baking powder

9 T coconut oil (for vegan option, or soften butter for non)

6-7 T water to start, adding a T at a time to form

Filling:

Vegan-

3 potatoes, cubed small

1/2 onion

1 C frozen peas

1 T each:  curry, cumin, tumeric

salt to taste

Meat-

1/2 pound ground beef

1/2 onion

1 C frozen peas

1 T each:  curry, cumin, tumeric

salt to taste

Canola oil for frying

Mix ingredients for dough, and set aside.  Warning:  my water amount is an estimation, as with my doughs I add little at time until I receive desired texture.  You should do the same.  Texture should be dry enough to not stick to your fingers, but wet enough to have some elasticity and not crack when formed.  

Pre-cut and boil potatoes to cook, or pan-fry ground beef until brown.  Drain.  Add frozen peas, onions, and spices.  Mix fully.  I made both vegan and meat fillings, so I had leftovers of the fillings for the next day's lunch.  I just had to make more dough for it. 

In a large deep frying pan, add canola oil (or other high smoke point vegetable oil), heating on medium high.  Divide dough into 2-3 inch balls (enough to roll out into a 5 inch circle).  After you roll the balls of dough, heap tablespoons of filling upon middle of dough.  Fold the edges of the circle over the filling, in order to form a triangle, gently pinching the ends together as you fold.  Pan fry on each side until golden brown, with enough oil to cover half of the samosa.  Serve immediately.  Dough and 1 filling recipe yield approximately 20 samosas.

This dough is crispy and soft, and does well as leftovers (unlike most fried foods).  It was not soggy when I ate the leftovers the next day.  It is best to reheat, or keep warm, in your oven.