Samosas: Fried Indian Vegetable Pastries

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: International Street Fair

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 8 Reviews
Total Time:
1 hr 0 min
Prep
30 min
Cook
30 min
Yield:
32 pastries
Level:
Difficult
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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.

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Newest Ratings and Reviews

Read all 8 reviews

  • on February 04, 2012

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    This was a delicious accompaniment to the chicken vindaloo we made. The dough didn't really work for some reason. It just didn't roll out well. We ran out of time and just decided to eat the potato and pea mixture as a side dish to the vindaloo and we didn't miss the pastry AT all. It was fabulous. A little jasmine rice, some Major Grey chutney, and some garlic naan! Wow. Thank goodness we didn't add any additional heat as others did. The vindaloo was hot hot hot. Thanks Emeril.

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  • on January 30, 2012

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    My husband and I like spicy. The flavor is wonderful, but to take it up a notch use Chili Oil and Thai Pepper.
    I'd say the prep and cook times are at least 2 hours total.
    I used the "Moneybag" Chinese technique to fold the "6 in dia dough, made it a tad quicker, looks just as nice. You can wrap with a cilantro leaf for festive occasions. Also, recommend adding a tsp of Ajman seeds to the dough. I used Canola oil for the deep fry - no real impact. I had trouble keeping fryer at specified level between batches, rec elect fryer for these. :0

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  • on June 25, 2011

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    Used filo dough instead and baked the samosas. Filling was perfect in flavor and spice and was exactly the way traditional samosas should be.

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