Saturday, November 10, 2018

Samosas #EattheWorld

Every culture has it's own version of dumplings.  Italy gives us Ravioli.  Poland gives us Pierogi. China gives us Wontons. And India gives us Samosas.

Please join us today as we visit India in our Eat the World Challenge......

Eat the World is a fun little group spearheaded by Evelyne of CulturEatz.  Each month Evelyne gives us a country and challenges us to make and share a dish from said country.  We have so much fun and we learn so much about different cultures by sharing their food with each other and our readers.  

This month Evelyne invited us to explore India.  I am not extremely familiar with the foods of India but those I have tried, I have enjoyed.  In fact, I have even made some Indian recipes in the past that I have shared such as this Naan, Chingri Paturi, Panha, Indian Cod Curry and an Indian Spiced Beef Bordeaux.

Today I decided to share a recipe for Samosas that I adapted from one found on Food Network.  I served it up with soup for a wonderful Meatless Monday meal.  I decreased the ingredient amounts as I was only feeding 3 of us.  I substituted jalapeno pepper for habanero.  My husband is very spice sensitive.  I omitted the cilantro and chutney.

The dough was easy to make and to work with.  The dumplings molded well, sealed with just a bit of water.

They fried up light and flaky.  They had just the right amount of heat.  Enough to satisfy me and the Teen without scaring off the Husband.  They made a great light meal paired with the soup.  Samosas are normally served as appetizers as they are the ultimate finger food.  These may make another appearance at one of the get-togethers over the Holidays.

Let's take a look at what the others are Eating from India today.

Here is the recipe for Samosas that I am sharing today.

#appetizers, #international, #samosas, #Indiancooking, #Vegetarian, #meatless,
Appetizers, Meatless,
Yield: 12-14 SamosasPin it


prep time: 15 minscook time: 45 minstotal time: 60 mins
Savory and spicy potatoes wrapped in a flaky, tender crust make the perfect finger food for your Holiday gathering.


1 c. + 1 T. self rising flour
pinch of salt
3 T. butter, chilled and diced
4-5 T. cold water
3 golden potatoes, cleaned and cut into chunks
3/4 c. frozen peas/carrots/corn mixture, thawed
1 T. canola oil
1 small onion, diced
1 clove garlic, minced
3/4 t. ginger paste
1/2 jalapeno pepper, seeded and minced
1/4 t. garam masala
1/4 t. turmeric
1/2 t. chili powder
3/4 t. salt
1 t. lemon juice
Vegetable or Canola oil for frying


Place the flour, salt and butter into the bowl of a food processor.  Pulse until crumbs have formed, 2-3  pulses.  Add water, a Tablespoon at a time, through the feeding tube until you can form a ball with the dough.  Remove the dough.  Knead for about 5 minutes and then set aside to rest.

Boil  the potatoes until tender, drain and place into a bowl.  Set aside.

In the same pan used for the potatoes, heat the oil over med high heat.  Add the onions and cook until softened and golden brown.  Add the garlic, ginger, and chile.  Cook, stirring until fragrant, about 2 minutes. 

Add the garam masala, turmeric, salt and chile powder.  Cook and stir a minute more.  Transfer to the bowl with the potatoes and mash together.  Stir in the thawed frozen vegetables and lemon juice.  Set aside.

Divide the dough into 6 or 7 equal pieces.   Form each piece into a ball.  Roll each ball into a 5" circle and cut each circle in half.

Brush the straight (cut) edge with a little water and  seal tightly to form a cone.  Place  about a Tablespoon of filling inside the cone and moisten the edges with water before pinching the top of the cone shut over the filling.  

When the dumplings are made.  Heat about 3" of oil in a deep pot.  When the oil is shimmering, add the samosas in batches and fry for a couple of minutes until golden brown on one side.  Flip and fry for another minute or two until the bottom is browned. Drain on paper towel while frying the other batches of samosas.


Adapted from a recipe found on the Food Network website.
Created using The Recipes Generator


  1. Samosas are my favorite Indian dish.i order thrm everywhere but i've never tried them at home. I can't wait to test them out, esp the dough.

  2. I don't know anybody who doesn't like samosas. They are the ultimate Indian street food we cannot resist! You did a great job here, we never attempted making it ourselves. They look so yummy!

  3. Every meal HAS to start with samosas. They look really amazing Wendy, great job.

  4. I like that filling. I made some with a spicy lentil filling (more Ethiopian inspired).

  5. Mmmm, I can still remember the first time I tasted samosas years ago, homemade by a lovely Indian woman who was an amazing cook. What a flavour explosion to my prairie palate! I'm still drooling and I've loved them ever since.

  6. These are some of my boys' favorites! I can't wait to try your version.

  7. Samosas are a family favorite. Always amazed how just a few staple ingredients transform into this amazing combination of textures and flavors. Guess I have to make some , you know for research purposes ;-) . YUM , YUM, YUM !


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