Recipe courtesy of Aarti Sequeira
Episode: Friendsgiving
Save Recipe Print
Thanksgiving Samosas
Total:
1 hr 30 min
Active:
1 hr 30 min
Yield:
18 samosas
Level:
Intermediate
Total:
1 hr 30 min
Active:
1 hr 30 min
Yield:
18 samosas
Level:
Intermediate

Ingredients

Pastry:
Filling:
Green Chutney:

Directions

For the pastry: Combine the flour and salt in a large bowl. Rub the grapeseed oil into the flour mixture until well incorporated. Add the ajwain and nigella seeds. Gradually add the water, mixing after each pour, until a smooth dough forms. Knead for 5 minutes. Drizzle the bowl with a little oil; turn the dough to coat. Wrap the dough in plastic and set aside on the counter.

For the filling: In a medium skillet over medium heat, saute the red onions, chiles, ginger and turmeric in grapeseed oil until softened and slightly browned, 6 to 8 minutes. Add the cranberries and peas; cook just until the peas are thawed, a couple minutes. Season with salt.

Transfer the mixture to a bowl with the potatoes and turkey and sprinkle with some lime juice and cilantro. Stir together, then taste for seasoning.

To make the samosas: Heat 3 inches of oil in a Dutch oven over medium until the oil reaches 375 degrees F on a deep-frying thermometer.

Divide the dough into 9 balls. Roll each ball into a 5- to 6-inch round. Slice each round into two semicircles. Set up a small bowl with water. Wet the straight edge a semicircle with a little water, then set the semicircle on a work surface with the straight edge facing away from you. Place about 2 teaspoons of filling in the middle of the semicircle. Fold one corner over the filling, forming a triangle; fold in the other corner to make a cone. Seal the ends with water, pinching and folding the edges to seal tightly. Repeat with the remaining semicircles.

Fry the samosas in batches until golden brown, 5 to 7 minutes. Drain on a wire rack set over a baking sheet on a paper-towel lined plate. Sprinkle with flaky sea salt.

For the green chutney: Add all the ingredients except for the creme fraiche to a blender. Blend until smooth. Add the creme fraiche and blend until incorporated.

Serve the samosas hot or at room temperature with the chutney.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Thanksgiving Pioneer-Style Herb Roasted Turkey

Recipe courtesy of Bobby Flay

Samosas

Recipe courtesy of Mollie Katzen

Crescent Samosas

Aloo Samosas

Recipe courtesy of Food Network Kitchen

Crescent Samosas

Browse Reviews By Keyword