Skip to main content

Not-There-Yet Samosas


I debated whether of not to post this...since they were declared "not there yet." But I've posted flops before and this wasn't quite that. It's passable and I liked them. But the mini-foodie disagreed with me.

The Enthusiastic Kitchen Elf has been wanting to make baked samosas. So, on their first evening of Fall Break, we gave it a go. Jake, the Precise Kitchen Elf, and I all thought they were great. EKE said, "Mommy, they're not there yet." He didn't like the meat I put in the filling and he said that the dough was too doughy - "not quite crisp enough." So, we'll try again. But these are our Not-There-Yet Samosas.


Ingredients
Filling
  • 2 C cubed potatoes, boiled and slightly smashed
  • 1 C green peas, blanched
  • 1/2 pound ground turkey
  • 1 large onion, finely diced
  • 3 cloves garlic, crushed and minced
  • 1" knob fresh ginger, finely grated
  • 1/2 t organic yellow mustard seeds*
  • 1 t garam masala (you can find my version in this post: Lamb Tikka Masala)
  • 1 t curry leaves*
Dough
  • 2 C flour
  • 2/3 t baking powder
  • 1 T Ajwain seeds*
  • 1 C warm water
  • 5 T olive (I used olive oil)
  • 1 t freshly ground salt
To Serve

Procedure

Dough
Make the dough first so that you can make the filling while the dough rests. In a medium mixing bowl add flour, baking powder, salt, Ajwain seeds, and oil. Mix well. Pour in water and knead to a sticky dough. If too sticky, add more flour 1 T at a time. You don't want the dough too stiff. Cover with a wet cloth and set aside for 30 minutes and make your filling.

Filling
Heat olive oil in a large, flat-bottom pan and add the onions, garlic, ginger and spices. Cook till spices are fragrant and the onions translucent. Add in the ground turkey and cook till browned completely. Season to taste with salt and pepper. Set aside to cool.

To Assemble
Preheat oven to 350 degrees F while you form the samosa. After the dough rests for 30 minutes, pull off slightly larger than golf-ball sized pieces of dough. Use a rolling pin to flatten each ball into a large circle on a floured piece of parchment paper. Cut the circle in half to form a semi-circle.


Place a heap of the filling in the middle and fold the dough into a triangle shape. Pinch the edges together to form seal. Place the samosas on a parchment-lined baking sheet. 


Brush the samosas with oil all over. Then bake in the pre-heated oven for 30 to 35 minutes. The samosas should be crisped and lightly browned. Serve immediately with a side of chutney.


So, these are not-there-yet, according to the EKE. We'll be tweaking the recipe and reposting soon. Right now, the Kitchen Elves are off on vacation with my parents. And there is no cooking going on there!

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa