Samosa Dough:
1 Cup all-purpose flour
⅛ cup oil
4-5 Tablespoons water
½ Teaspoon caraway seeds
½ Teaspoon salt
Potato Filling:
2 potatoes
¼ Cup green peas
½ Tablespoon oil
½ Tablespoon ginger
¾ Teaspoon garam masala
¼ Teaspoon Cumin
½ Teaspoon salt
½ Teaspoon lemon juice
2 Tablespoons coriander leaves
Preparation for Potatoes:
Boil potatoes until just done and mash them into a crumble
While potatoes are boiling, make your Samosa Dough by mixing flour, caraway seeds, salt, and oil. Incorporate the oil into the flour and add water one tablespoon at a time to create a hard dough. Cover and let rest for 30 minutes.
When potatoes are done boiling and have been mashed, heat a pan with oil and saute the ginger. Add the green peas and cook for 2-3 minutes. Add garam masala, cumin, and salt and continue to cook. Place the mashed potatoes into the oil, peas, and spices. Add additional salt to desired taste. When done cooking, take the potatoes off the heat, and add coriander leaves and lemon juice.
Preparation for Samosa:
Knead the dough and then separate into large balls
Grease your rolling area and flatten ball into an oval shape. Cut in half and create a cone. Close the seams with water and fill with potato mixture. Close the top seam with water and put aside.
When completed, fill a pan with oil and heat. Place Samosas in and fry until golden brown, about 8-10 minutes. Drain oil on a paper towel and enjoy!
Tamarind Chutney
Ingredients:
1 Cup water
1 Tablespoon tamarind paste
½ Cup dark brown sugar (used in place of jaggery sugar)
¼ Teaspoon kosher salt
¼ Teaspoon chili pepper
¼ Teaspoon cumin powder
¼ Teaspoon ginger powder
Preparation:
Boil water in Saucepan. Add in tamarind paste and stir until melted down into water. Add brown sugar, kosher salt, chili powder, cumin, and ginger.
Stir all ingredients until dissolved and let simmer over a low heat until the mixture becomes like a syrup. Let cool and enjoy with Samosas or over rice.
Mint Chutney
Ingredients:
½ Cup mint leaves
¼ Cup cilantro leaves
¼ Teaspoon sugar
¼ inch ginger
1 Garlic clove
½ Cup yogurt
½ Teaspoon cumin
Lemon Juice
Salt to taste
Preparation:
Place mint, cilantro, sugar, ginger, garlic, cumin and 1 teaspoon yogurt into a blender. Blend until smooth or desired consistency. Add this mixture to the remaining yogurt and squeeze lemon juice and add salt to taste. Enjoy with samosas!
Chole
Ingredients:
2 Tablespoons oil
1 small to medium yellow onion, diced
½ Tablespoon cumin
¾ Teaspoon kosher salt
6 Cloves of garlic
2 Tablespoon minced ginger
1 Tablespoon caraway seeds
½ Teaspoon chili powder
1 Teaspoon turmeric
1 15-oz Can chickpeas
1 15-oz Can diced tomatoes
½ lemon, juiced
1 Teaspoon garam masala
1 Teaspoon sugar
Preparation:
Heat oil in medium saucepan and dice onion. Add onion and saute for 6-8 minutes until translucent. Add garlic, ginger, caraway seeds, chili powder, and turmeric to onions and continue to cook for an addition 2-3 minutes. Add canned chickpeas and canned diced tomatoes. Cook for 15-20 minutes. Once the stew has begun to cook down, take off the heat and add the lemon juice, sugar, garam masala, and additional salt to taste.
Note:
Yogurt with some water and a little salt can also be used as another side dish as well as Pomegranate seeds and a snack called Sev, which are noodles made from Chickpea flour, and can be purchased.
*Courtesy of Parita, whose family is from India. Season 1, Episode 4 of the Podcast Food Family Tradition.