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Today we offer up Samosas from Chef Mark Haskell’s Street Food class! This is a delicious recipe for a popular Indian treat.
2 1/2 cups flour
1/2 teaspoon salt
1 cup buttermilk or yogurt
Extra flour as needed
2 large potatoes
1 tablespoon butter
1 cup finely minced onion
2 medium cloves garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon mustard seeds
1 teaspoon dried coriander
3/4 teaspoon salt
1 1/2 cups uncooked green peas
2 tablespoons lemon juice
Cayenne, Salt & Pepper, Masala to taste
Place the flour in a medium-sized bowl. Mix in the salt.
Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make a smooth dough.
Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastries.
Peel the potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.
Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander, and salt. Saute over medium heat about 8 to 10 minutes, or until onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for at least 15 minutes before filling the pastries.
Preheat the oven to 425 degrees. Generously oil a baking sheet.
Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin.
Place approximately 1 1/2 tablespoons filling in the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with a fork. Store in the refrigerator or freezer until baking time.
Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425 degrees, then reduce heat to 375 degrees and bake for 10 minutes more. For maximum crispness, turn the samosas over when you turn the oven down.
Serve within 5 minutes of baking, with a dipping sauce. A nice way to serve the sauce is in individual saucers or tiny bowls, so each person can hold both samosa and sauce directly while eating.
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