Food Network: Samosas: Fried Indian Vegetable Pastries

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Samosas: Fried Indian Vegetable Pastries
Recipe courtesy Emeril Lagasse, 2002

Ingredients
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon ghee, clarified butter or vegetable oil, plus 1/4 cup, plus extra,
for frying
6 to 8 tablespoons ice water
1 teaspoon ground coriander seeds
1/2 cup chopped yellow onions
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
2 hot green chile peppers, minced
1 teaspoon garam masala

1 teaspoon salt
1/2 teaspoon turmeric
1/8 teaspoon cayenne
2 large baking potatoes, like russets, about 1 1/2 pounds, peeled, cut into
1/2-inch dice, and boiled until just tender
1/2 cup par-cooked and drained green peas
2 tablespoons chopped fresh cilantro leaves
2 teaspoons fresh lemon juice

Directions
To make the dough, sift the flour and salt into medium
bowl. Add 1 tablespoon of the clarified butter and rub the mixture between the
palms of your hands to evenly distribute, letting the fat-coated flour fall back
into the bowl. Continue until the flour is evenly coated. Add 6 tablespoons of the

water, mix, and work until the dough comes together. Turn onto a lightly floured
surface and knead for 4 minutes into a firm dough. Cover with a kitchen towel and
let rest for 30 minutes.
To make the filling, in a large saute pan or skillet, heat the remaining 1/4 cup
of clarified butter over medium-high heat. Add the coriander seeds and cook,
stirring, for 10 seconds. Add the onions and ginger, and cook, stirring, until
starting to caramelize, about 5 minutes. Add the garlic, chile peppers, garam
masala, salt, turmeric, and cayenne, and cook, stirring, until fragrant, 30 to 45
seconds. Add the potatoes and cook, stirring until the potatoes start to color and
become dry, about 3 minutes. Add the peas and cook, stirring, for 1 minute. Remove
from the heat and add the cilantro and lemon juice. Stir to combine, then adjust
the seasoning, to taste. Let sit until cool enough to handle.
On a lightly floured surface, knead the dough for 1 minute. Divide into 2 equal
portions and roll each into a 1/2-inch thick rope. Cut each into 8 equal parts and

roll into smooth balls. Place each ball on the floured surface and roll into a
thin circle, about 6-inches in diameter. Cut each circle in half (2 semi-circles).
Spoon about 2 teaspoons of filling in the center of each semi-circle. Brush the
edges with water and fold the dough over the filling. Press the edges together to
seal. Place on a baking sheet and repeat with the remaining ingredients.
Preheat the oil in a large pot to 350 degrees F. Add the pastries in batches and
cook at 300 degrees F, turning, until golden brown, about 10 minutes. Remove with
a slotted spoon and drain on paper towels. Serve hot.