Saturday, September 12, 2009

Vegetarian Samosas

Vegetarian Samosas (12 samosas)
1/2 package fillo dough, thawed (I used Athens brand)
2 T oil
1 garlic clove, grated
1/2 t ground coriander
1/2 t cumin
1/2 t garam masala
1/2 t ground ginger
pinch turmeric
3 sm-med potatoes, diced
1-2 c other veggies (I used peas & carrots)

oil for frying
  1. Heat oil in a deep, heavy skillet.  Once hot, add in the garlic and spices.  Cook 1 minute. 
  2. Add potatoes and stir.  Cook til they're about 1/2 done (you want them to be pretty tender).
  3. Add in other veggies and cook the rest of the way.  You might want to try mashing some of the potatoes to help the mixture hold together a bit better.  I didn't do that this time and it was a little hard to handle.
  4. Start heating your frying oil.  You want it at 350F.
  5. Unroll your fillo dough on a clean piece of parchment paper/wax paper.  Lay out a sheet of dough and fold it over length-wise (you want a long narrow rectangle).  Place about 2 T of filling at one end of the dough and fold the side of the fillo dough over the filling to form a triangle.  Then fold your dough up in triangles up the rest of the length of fillo. 
  6. You'll need to seal the loose edge of the samosa with a little bit of water.  Be careful not to overdo it or you'll get the rest of the fillo soggy. 
  7. Fry at 350F for 1-2 minutes. Drain well.
Serve with plain yogurt, chutney, etc.  I used plain cultured coconut milk yogurt (from So Delicious) and apricot preserves. 

The Verdict:  A-
They were tasty and the spice mixture is just right.  I would likely do more of a mashed potato mixture next time.  The fillo was pretty easy to work with.  The frying was a pain though because we don't have a real deep-frying setup.  I'm wondering if you could bake them?  Not something I'd make very often unless I could figure out an easier way to cook/crisp them.

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