Hi Guys! Been super MIA lately because I’ve been so busy with life! Also I don’t know I was a little sad about some things, when I get sad I usually get either lazy or unmotivated. So I had all sorts of feels. Most of last month was Ramadan, a month of fasting, refraining from food AND water from sunrise to sunset (that was 18 hours this summer but we made it and yolo). Muslims celebrate it to empathize with the needy, to understand what it feels like to be of the less fortunate and to humble yourselves as a human being. I’m not going to lie, my Ramadan is usually the spiritual aspects of it but also scrolling through pictures of food BUT before anyone starts judging, I do that on a regular basis, ramadan or not. This one day I started craving samosas cause all my friends are telling me about how their samosa game is strong. I wanted the legit kind though, the ones from places like Tahoora on Devon Ave in Chicago, IL that actually take you back to India/Pakistan with their food. I remember I tried my hand at samosas a couple years ago but this last month I’ve made so many I’ve become a pro. Well sort of, these can’t be let out to sit if you’ve frozen them, fry soon as you take them out of the freezer, learned it the hard way. Oh and before anyone starts cringing because they can’t give up their meat, these are vegetarian samosas but I mean come on, they have POTATOES in them. So set your differences aside and bask in their glory.
- 2 large potatoes
- 1/2 cup frozen peas (or fresh)
- 1/2 tspn cumin seeds
- 1 tspn ghee
- 1 tspn chili powder
- 1 tspn ginger garlic paste (this is sold together at Indian stores)
- Pinch of crushed fenugreek leaves
- Dash of lemon juice
- 1 tspn salt
- 1 cup all purpose flour
- 1 tspn caraway seeds
- Water to knead dough
- 1 tspn salt
Heat up oil in your pan (I used a stir fry pan) to fill up at least a quarter of the pan on medium high heat.
Peel and chop your potatoes in bigger chunks. Boil your potatoes and peas in a saucepan or big pot filled with water on medium high heat for about 20 minutes or until you poke them with a fork and they come out clean. Set the mixture aside. In a pan heat up your ghee and fry up your cumin seeds till they are slightly brown, working quickly add in the chili powder, and ginger/garlic paste for about a minute or two. Add in the potato mixture, mix with spices till fully incorporated. Add in your lemon juice, fenugreek leaves, and salt. Mix in till incorporated. Once filling is done, take off heat and set aside.
For the pastry, mix all ingredients together. And knead till you have a stiff dough. My mom disagreed with me on this one but you have to make sure it’s not sticky or you will not be able to have a thick enough consistency for them to hold the filling. Section off dough into 6 balls. Working one at a time, roll out the balls with a rolling pin and cut in half. Alright this is harder to explain in text, so I have an example video on how to actually assemble the samosas, watch from 7:35: Assembly. Serve with mint chutney and date chutney.