Aarti Sequeira’s “Everything Bagel" Samosa Bar, as seen on Guy's Ranch Kitchen Season 6.
Recipe courtesy of Aarti Sequeira

"Everything Bagel" Samosa Bar

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 1 hr 5 min
  • Yield: 20 samosas
Credit for this recipe has to go to my husband, Brendan, who has been hounding me to figure it out for a good four years! When we were in college together, I worked at a local bagel joint. I’d often bring bags of bagels back to our dorm, much to his joy and that of my late-night-snacking dorm-mates. Later, when I moved to New York at worked at CNN, I’d wait impatiently for Bagel Fridays, when our favorite bagel place, H&H, would deliver big paper bags of hot bagels in every flavor. Since I worked the graveyard shift, I’d always get first pick! These days, my daughters seem to have inherited my love of bagels; I often create an ornate bagel bar for their birthday parties, complete with a bagel tower. The idea of topping our bagels with whatever garnish our hearts desire feels decadent and fills us with giddy glee! When I was little, I felt similarly joyful whenever my mum brought home hot samosas, the crisp pastry triangles encasing a vibrant filling of spiced potatoes and peas. This is the result of bringing those two food memories together in one dish.





Special equipment:
a deep-fry thermometer or deep-fryer
  1. For the filling: Place the hash browns in a microwave-safe bowl. Sprinkle generously with water, then cover and microwave on high until tender, about 5 minutes. (If you don't have a microwave, cook in boiling water for a couple of minutes until tender. Drain and allow to cool.)
  2. Using a small spatula, mix together the cream cheese, fresh herbs, capers, shallot, lemon zest and juice in a bowl, as well as a good sprinkle of salt and pepper. Fold in the potatoes. Taste for seasoning.
  3. Pour the oil to a 3-inch depth in a medium saucepan or deep-fryer. Set over medium-low to medium heat. Warm to 350 degrees F.
  4. Set the following up on your counter: One small bowl of room temperature water and a pastry brush; the bowl of filling; another small bowl with the egg wash and a pastry brush; a plate with the everything seasoning; and a cooling rack set in a paper towel-lined baking sheet.
  5. To build a samosa, set a wonton wrapper on your board, angling it like a diamond. Brush the edges with a thin strip of water. Place about a teaspoon of filling just below the center point of the wrapper. Fold the top point over the filing to meet the bottom point, to form a triangle. Press down on the edges to seal. Using a fork, crimp the edges to seal even further. Brush half of one side of the samosa with egg wash; sprinkle with the everything seasoning. Set aside and repeat with the remaining filling and wrappers.
  6. To fry, carefully drop a few samosas into the hot oil, without crowding the pan. Cook until golden brown, about 2 minutes per side. Remove using a spider or slotted spoon to the cooling rack.
  7. To serve, place the cucumbers, radishes, smoked salmon and lemon wedges down the center of a platter. Place the samosas around the garnishes and invite your guests to top their samosas with whatever they like.