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Indian Samosas

By: 
Tina Wasserman
Indian Samosas
Indian Samosas
Indian Samosas

Is it possible that potatoes are the number-one culinary choice for stuffing, or does the choice of filling have more to do with the cost of food and being frugal? Whatever the answer, potatoes show up in India as well for wonderful little packets of spicy potato and pea filling. There is no need to make your own dough when wonton skins are readily available. Serve with some raw mango chutney.

Ingredients: 
2 tablespoons vegetable oil
1 teaspoon crushed red pepper
1 teaspoon chopped fresh ginger
1 teaspoon chopped fresh garlic
1 medium onion, cut into 1/4-inch dice
1/2 teaspoon salt
3 medium Yukon Gold, California whites, or russet potatoes, peeled and cut into 1/4-inch cubes
2 cups water
One 10-ounce package frozen peas, thawed
2 teaspoons curry powder
1/2 pound wonton skins
Oil for frying filled dough
Directions: 

Yield: 1-2 dozen

  1. Heat the 2 tablespoons oil in a large frying pan, and add the red pepper, ginger, garlic, and onion.
  2. Sauté for 5 minutes or until the onion is golden. Do not burn the garlic.
  3. Add the salt, potatoes, and water, and stir to combine. Cover and cook for 20 minutes over medium heat, until the potatoes are tender.
  4. Add the peas and the curry powder, and cook until the peas are hot and any excess water is evaporated.
  5. Brush the edges of the wonton skin with a little water. Place a teaspoon of the filling in the center and fold over into a triangle, sealing the edges well. Continue with the rest of the dough and filling.
  6. Heat the oil to 375°F in a frying pan or wok to a depth of 2 inches. Do not let the oil smoke.
  7. Fry a few samosas at a time in the hot oil until golden. Drain on paper towels and serve.
Tina's Tidbits: 

  • Stir potato mixture occasionally, using a rubber spatula so that the potatoes don’t break up. Yukon Golds or California long whites break up less than russet potatoes, which are the traditional choice.
  • Do not use too much filling or the wontons will open in the hot oil and lose their contents.
  • Use only enough water to dampen the edges so that they stick together. Too much water will cause steam when the samosas go into the oil and the wonton skins will open.
  • Do not try to fry too many samosas at a time. If the samosas are not crowded when they are frying, the temperature of the oil won’t drop and the dough won’t absorb excess oil. The finished product will be light, crisp, and not greasy.
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