Indian Samosa with Mint Cilantro Chutney

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Indian Samosa are delicious, but I find the homemade dough a little bit difficult to work with. So these are “Cheater Samosa” made with wonton wrappers. Be sure to use the small sized wrappers, about 4” squares.

Samosa are a fried Indian pastry, filled with everything from minced chicken or lamb, lentils, vegetables, or potatoes. The most common ones in the United States are Aloo Samosa, stuffed with a spiced potato and green pea filling.

The traditional triangular shape of samosa is easy to make when using wonton wrappers:

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Working with one wonton wrapper at a time (keep remaining wrappers covered or they will dry out and become brittle), place about 1 Tbs of potato filling in the center of the dough.

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Use your fingers to shape filling into a triangle shape.

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Use your finger to slightly dampen all of the edges of the wonton wrapper with water. Fold the bottom edge of the dough up over the filling (it should overlap the filling by about 1 cm).  3711 090-1

Fold the two sides of the dough down over the filling, creating a triangle (the top corners should meet, slightly overlapping, in the center of the bottom folded edge). The two sides should overlap about 2 mm in the center of the samosa and where they meet the bottom edge of the dough. Pinch corners to keep filling from leaking during cooking. Repeat with remaining wonton wrappers.

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Stand each samosa triangle up on their bottom edge and press down slightly so that the samosa are self-standing.

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To keep the samosa from sputtering while cooking and to help keep the edges sealed, let the water on the edges of the dough dry before cooking. This should only take 2-3 minutes. If you fry them in the order that you made them, the first samosa should be ready to cook by the time you have finished making the rest of the batch of samosa.

To cook, heat 1-2 inches of cooking oil in a skillet until hot. Reduce heat to medium and carefully place several samosa in the hot oil. Cook for about 5 minutes, or until golden brown, turning once.

Use tongs to remove cooked samosa from oil. To keep samosa from getting soggy while draining excess oil, place a wire baking rack (like you use to cool cookies) over a double layer of paper towels. Place samosa on the baking rack while cooking remaining samosa.

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Serve hot with mint or other flavored chutney.

Unfortunately, I did not get a picture of the samosa with the mint cilantro chutney, but you can see it HERE served with grilled chicken. Samosa are best eaten just after cooking, but they can be prepared ahead and reheated just before serving.

TO PREPARE AHEAD: Prepare and cook samosa as directed. Cool and refrigerate. Reheat in a single layer on a baking sheet in a 350°F oven for 10 minutes, or until hot. (You can also refry the cooked and refrigerated samosa for 1-2 minutes to reheat.)

RECIPE:

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Indian Samosa

2 potatoes, peeled and diced (about 1 cup diced potatoes)
1/4 cup onion, finely chopped
1 Tbs oil
1/2 tsp grated fresh ginger
1/2 tsp Ancho chili powder
1/2 tsp ground coriander
1/2 tsp garam masala
1/4 tsp kasuri methi (fenugreek)
1/4 tsp salt
1/8 tsp ground cumin
1/8 tsp turmeric
1/8 tsp cayenne pepper
2 Tbs green peas
1 tsp lemon juice
1 Tbs finely chopped cilantro (optional)
1 package small (about 4” square) wonton wrappers (12-18 squares)
Cooking oil
Mint Cilantro Chutney (or other flavored chutney), for serving

Cook diced potatoes in a small amount of salted water until cooked through. Drain.

In a small skillet, heat oil until hot. Sauté onion until soft. Stir ginger, Ancho chili powder, coriander, garam masala, kasuri methi, salt, cumin, turmeric, and cayenne pepper into onions in the skillet. Cook for 1 minute. Add cooked potatoes to the skillet. Use the back of a wooden spoon or a potato masher to coarsely crush the potatoes. Mixture should be mashed enough to hold together, but not smooth. Stir in peas, lemon juice and cilantro. Remove pan from heat. If potato mixture is too dry to hold together, add about 1 Tbs of water and stir into the potatoes.

Working with one wonton wrapper at a time (keep remaining wrappers covered or they will dry out and become brittle), place about 1 Tbs of potato filling in the center of the dough. Use your fingers to shape filling into a triangle shape. Use your finger to slightly dampen all of the edges of the wonton wrapper with water. Fold the bottom edge of the dough up over the filling (it should overlap the filling by about 1 cm). Fold the two sides of the dough down over the filling, creating a triangle (the top corners should meet, slightly overlapping, in the center of the bottom folded edge). The two sides should overlap about 2 mm in the center of the samosa and where they meet the bottom edge of the dough. Pinch corners to keep filling from leaking during cooking. Repeat with remaining wonton wrappers. Stand each samosa triangle up on their bottom edge and press down slightly so that the samosa are self-standing. Let samosa sit for 2-3 minutes while heating cooking oil. This will allow the water to dry so that the samosa do not sputter when cooking.

Heat 1-2 inches of cooking oil in a skillet until hot. Reduce heat to medium and carefully place several samosa in the hot oil. Cook for about 5 minutes, or until golden brown, turning once.

Use tongs to remove samosa to a wire baking rack (placed over a layer of paper towels) after cooking. Serve hot with mint or other flavored chutney.

TO PREPARE AHEAD: Prepare and cook samosa as directed. Cool and refrigerate. Reheat in a single layer on a baking sheet in a 350°F oven for 10 minutes, or until hot. (You can also refry the cooked and refrigerated samosa for 1-2 minutes to reheat.)

Makes 12-18 Samosa

Mint Cilantro Chutney

1 cup packed fresh mint leaves
1 cup packed fresh cilantro leaves
1/2 of a small onion
1/2 – 1 fresh hot chili pepper (remove seeds if desired)
6 cloves garlic
1 tsp fresh ground ginger
3 Tbs fresh lemon juice
1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp garam masala
1/4 tsp ground cumin (or 1 tsp whole cumin seeds)

Using a blender, food processor, or mortar & pestle, blend all ingredients until finely chopped. Add water 1 Tbs at a time (usually about 2-3 Tbs total) until chutney is desired consistency.

Makes about 1 cup chutney

 

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7 Comments

Filed under Appetizers, Condiments/Sauces

7 responses to “Indian Samosa with Mint Cilantro Chutney

  1. Love this recipe. I have some wonton wrapper I bought not too longer ago and have no idea what to do with it other than using it for soup.

  2. KenyaT

    Kelly ~ I just made 150 of these (1/2 with a hamburger filling, 1/2 with curried potato)! I would never have tried it if not for your wonderfully illustrated instructions. I wore out after 120, and my eleven-year-old son did the last 30 by himself (not the frying!). Not a “reject” in the bunch. Thank you!

  3. Suja

    Half the work of real samosa,especially when you are in a hurry. As an Indian, i can say the taste of outershell is not so bad. I added home made garam masala. It was a hit.

  4. Nams

    Awesome recipe!! However, can these be baked rather than frying?

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