Thanksgiving Samosas Recipes

THANKSGIVING SAMOSAS WITH GREEN CHUTNEY

Steps:

• Make the Pastry: Combine the flour and kosher salt in a large bowl. Rub the grapeseed oil into the flour until incorporated. Add the ajwain and nigella seeds. Gradually add the water, mixing after each pour, until a smooth dough forms. Knead for 5 minutes. Drizzle the bowl with oil; turn the dough to coat. Wrap the dough in plastic and set aside on the counter.
• Make the Filling: In a medium skillet over medium heat, cook the red onion, serrano, ginger and turmeric in the grapeseed oil until softened and slightly browned, 6 to 8 minutes. Add the dried cranberries and peas; cook just until the peas are thawed, a couple of minutes. Season with kosher salt.
• Transfer the mixture to a bowl and add the potato and turkey; sprinkle with lime juice and cilantro. Stir, then taste for seasoning.
• Make the Samosas: Heat 3 inches of vegetable oil in a dutch oven over medium heat until the oil reaches 375˚ F on a deep-fry thermometer. Meanwhile, divide the dough into 9 balls. Roll out each into a 5- to 6-inch round on a floured surface. Slice each round into 2 semicircles. Wet the straight edge of a semicircle with a little water, then position the semicircle with the straight edge facing away from you.
• Place 2 teaspoons filling in the middle of the semicircle. Fold one corner over the filling, forming a triangle; fold in the other corner to make a cone. Seal the ends with water, pinching and folding the edges to seal tightly. Repeat with the remaining semicircles and filling.
• Working in batches, fry the samosas until golden brown, 4 to 7 minutes. Remove with a slotted spoon and drain on a rack set on a baking sheet. Sprinkle with flaky sea salt.
• Make the Chutney: In a blender, puree cilantro, mint leaves, scallions, garlic, ginger, rice wine vinegar, lime and lemon juice, and chile. Add crème fraîche and blend until incorporated.
• Serve the samosas hot or at room temperature with the chutney.

SAMOSAS

Steps:

• In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
• Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
• Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
• Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
• Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

ALOO SAMOSAS (POTATO SAMOSAS)

Steps:

• Place the potatoes in a large saucepan and add enough cold water to cover by a few inches. Salt the water, then bring to a boil over medium-high heat. Cook until a knife slides in with little to no resistance, about 20 minutes. Drain, then set aside. When cool enough to handle, peel and use a fork to smush them into a coarse mash.
• Heat the oil in a large nonstick pan over medium for a minute. Add the cumin and coriander seeds, and stir until the seeds are fragrant, 30 seconds to 1 minute. Reduce the heat to medium-low, and add the ground chile and turmeric, and the coriander and cumin powders, if using. Continue cooking, stirring, for 30 seconds. Add the potatoes, peas, garam masala and 1/2 teaspoon salt, and raise the heat to medium. Cook, stirring to evenly mix the ingredients, until heated through, 2 to 3 minutes. Turn off the heat and stir in the fresh chiles and cilantro. Let stand until cool enough to handle.
• Meanwhile, prepare to assemble the samosas: Line a sheet pan with wax paper or plastic wrap. Stack the spring roll wrappers and cut evenly in thirds to create 42 rectangles, 8 inches long by 2 2/3-inches wide. If your wrappers are not 8 inches square, aim to cut 42 rectangular shapes in a 3-to-1 ratio. Place a damp clean cloth over your pastry sheets to prevent them from drying out. Place the flour in a small bowl and add enough water (about 3 tablespoons) to make a smooth paste the consistency of craft glue.
• Take a pastry rectangle and place it with the long side facing you on a flat work surface. Replace the damp cloth over the remaining pastry sheets to keep them from drying out. Take the bottom-right corner of the rectangle and fold it over the top, with the short side extending 1 to 2 inches past the top. The overlapping pastry at the bottom right of the sheet will form an equilateral triangle with sides that are about 3 inches long. This triangle will be the final shape and size of the samosa. Fold the triangle so its right outer edge is aligned with the horizontal bottom edge of the sheet. There should now be a triangular pocket with two flaps sticking out to the left. Pick up the pocket so it is open and upright like a cone. Fill the cone with 2 teaspoons of the filling. Using the back of a small spoon, spread the flour paste in a thin layer over the remaining strip of pastry. Fold it over the stuffed triangle to seal the samosa. If the corners of the samosa have any gaps, fill them with the flour paste and pinch them to seal. Repeat with the remaining filling and rectangles (you may have leftover wrappers) and lay on the lined sheet pan, spacing apart. They can be fried or baked right away, or frozen on the pan until firm, then sealed in an airtight container or freezer bag. They can be frozen for up to 2 months before frying and go straight into the hot oil from the freezer.
• To fry the samosas, fill a frying pan with oil to a depth of 1/2 inch. Heat the oil over medium-high until it ripples. Add enough samosas to fit without overlapping and shallow-fry until golden brown, 1 to 3 minutes per side (longer, if frying directly from the freezer). Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy. Repeat with the remaining samosas, replenishing and reheating the oil between batches.
• To bake the samosas, heat oven to 400 degrees. Line a 1-inch-deep sheet pan with foil and add a thin layer of oil to the pan (about 1/4 inch). Coat the samosas with the oil in the sheet pan and arrange them on the pan in a single layer in rows. Bake, turning once halfway through, until evenly golden brown, 6 to 8 minutes per side. Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy.
• Serve hot or warm with the mint chutney for dipping.

HOMEMADE SAMOAS RECIPE BY TASTY

Steps:

• Cream butter and sugar in a mixing bowl.
• In a separate bowl, sift together flour, baking powder and salt.
• Add the dry ingredients to the creamed butter and sugar. Make sure it's well incorporate, it will have a crumbly texture.
• Add the milk and vanilla. Bring together and refrigerate for 30 min.
• Melt the caramel with salt, heavy cream and vanilla in the microwave (2 min).
• Add the melted caramel to the the toasted coconut. Make sure to save about ¼ cup of the melted caramel. The reserved caramel will be used to 'glue' the caramel coconut mix to the cookie.
• Roll out cookie dough and cut out your cookies. Place on a parchment paper and bake for 10-13 minutes at 350°F (175°C). Set aside to cool down.
• Once the cookie is cool enough to touch, add some of the reserved caramel to the top, then add a layer of caramel coconut.
• Dip in melted chocolate and drizzle chocolate over the top. Let chocolate set.
• Enjoy!

SPICY TURKEY SAMOSAS WITH CRANBERRY AND PEPPER CHUTNEY

Steps:

• In a mixing bowl add all the dry ingredients from the dough and mix well.
• Add in the water slowly to make a stiff dough.
• Do not over knead the dough as you want to make the final product crispy and flaky.
• Cover the bowl with a plastic foil and allow to rest.
• For the stuffing heat oil in a pan and sauté onion and ginger.
• Add the curry powder and the cayenne pepper (adjust amount according to your taste).
• Then fold in the turkey meat and chopped cilantro.
• Check for seasoning.
• Allow to cool.
• Roll out the dough into oblong shapes and cut into half width wise.
• Now place the flat side of the dough towards the top of your palm and make a cone.
• Fill with stuffing and seal the ends.
• This takes a little bit of practice but can be learned quickly.
• You can also roll the dough thin and cut into 1 1/2 inch strips, put stuffing at one end of the strip and make a triangle. Works same way.
• Fry until crisp golden in color and serve hot.
• Heat oil and sauté the bay leaf, peppercorn, peppers and onions briefly.
• Add sugar and water to make a simple syrup.
• Drop in the cinnamon stick and vinegar allow to boil.
• Add in the cranberry jelly to thicken (this sauce is good if spiced up with some sambal oleck).
• Could be served cold or warm--bon appetit!

TURKEY SAMOSAS

Steps:

• Make the samosa dough:
• In a large bowl, whisk together the flour, salt, and baking powder. Add the shortening and use a pastry blender or 2 forks to cut the shortening into the flour mixture until it resembles a coarse meal. Gradually add the water in 3 batches and use the pastry blender or forks to gently work it into the dough (the dough will be shaggy at first). Transfer to a work surface, and knead the dough until it's hydrated and starting to smooth out, about 5 minutes (the surface of the dough will still appear shaggy; it will smooth out during resting). Wrap the dough in plastic wrap and let it rest at room temperature for 2 hours.
• While the dough is resting, make the samosa filling:
• In a heavy large saucepan over moderate heat, melt the butter. Add the onion, garam masala, mustard seeds, cumin seeds, and curry powder and sauté, stirring occasionally, until the mustard seeds begin to pop and the onion is translucent, about 3 minutes. Add the garlic and sauté, stirring occasionally, until fragrant, about 30 seconds. Remove the pan from the heat and add the turkey, mashed potatoes, peas, and hot chiles and stir to combine. Adjust the seasoning as needed with salt and set aside to let cool before filling the samosas.
• Fill the samosas:
• Divide the samosa dough into 6 equal parts and roll each into a ball. On a lightly floured surface using a lightly floured rolling pin, roll each ball into a circle that measures about 8 inches across and is about 1/8 inch thick. DO AHEAD: The circles of samosa dough can be made ahead, layered between sheets of wax paper, wrapped in a double layer of plastic, and refrigerated for 24 hours or frozen up to 3 months. Defrost before using.
• Cut the dough circles in half, so that there are 12 semicircles. Use a pastry brush to lightly brush the flat edge of 1 semicircle with water then fold 1 corner up and over middle. Fold the second corner over to make a triangle, and pinch the corners of the triangle to seal (leave the rounded side open). Hold the triangle in your hand with the open rounded side facing up and let dough fall open to make a cone. Fill with 1/4 cup filling, lightly brush the remaining open edge of the dough with water and then pinch along the rounded side to seal. Repeat with the remaining dough and filling. DO AHEAD: Filled samosas can be frozen, well wrapped in plastic, up to 3 months. Fry them from a partially defrosted state.
• Fry the samosas:
• Line a large baking sheet with paper towels.
• In a heavy large saucepan or Dutch oven over moderate heat, heat the oil until a deep-fry thermometer registers 325°F. Working in batches, fry the samosas until dark golden brown, about 4 minutes. Transfer as done to the paper-towel-lined baking sheet to drain and cool. Continue to fry the remaining samosas, returning the oil to 325°F between batches. Serve hot with the Cilantro-Mint Chutney and/or the mango Chutney, if desired.

KEEMA SAMOSAS (CHICKEN SAMOSAS)

Steps:

• Make the filling: Heat oil in a large nonstick pan over medium. Add the ginger and garlic, and cook, stirring, until the raw smell dissipates, about 2 minutes. Add the onions and cook, stirring occasionally, until translucent, 5 to 7 minutes.
• Add the cumin seeds, ground chile, coriander and turmeric. Cook, stirring constantly, until fragrant but not burned, 30 seconds to 1 minute. Add the chicken, salt and vinegar, and raise the heat to medium-high. Cook, stirring to break up the chicken, until all the liquid has evaporated and the chicken is cooked through but still retains some moisture, 10 to 15 minutes.
• Add the garam masala and fresh chiles, and stir for 30 seconds to 1 minute. Turn off the heat and add the cilantro. Stir until well mixed and let stand until cool enough to handle.
• Meanwhile, prepare to assemble the samosas: Line a sheet pan with wax paper or plastic wrap. Stack the wrappers and cut evenly in thirds to create 42 rectangles, 8 inches long by 2 2/3 inches wide. If your wrappers are not 8 inches square, aim to cut 42 rectangular shapes in a 3-to-1 ratio. Place a damp clean cloth over your pastry sheets to prevent them from drying. Place the flour in a small bowl and add enough water (about 3 tablespoons) to make a smooth paste that's the consistency of craft glue.
• Take a pastry rectangle and place it with the long side facing you on a flat work surface. Replace the damp cloth over the remaining pastry sheets to keep them from drying out. Take the bottom-right corner of the rectangle and fold it over the top, with the short side extending 1 to 2 inches past the top. The overlapping pastry at the bottom right of the sheet will form an equilateral triangle with sides that are about 3 inches long. This triangle will be the final shape and size of the samosa. Fold the triangle so its right outer edge is aligned with the horizontal bottom edge of the sheet. There should now be a triangular pocket with two flaps sticking out to the left. Pick up the pocket so it is open and upright like a cone. Fill the cone with 2 teaspoons of the filling. Using the back of a small spoon, spread the flour paste in a thin layer over the remaining strip of pastry. Fold it over the stuffed triangle to seal the samosa. If the corners of the samosa have any gaps, fill them with the flour paste and pinch them to seal. Repeat with the remaining filling and rectangles (you may have leftover wrappers) and lay on the lined sheet pan, spacing apart. They can be fried or baked right away, or frozen on the pan until firm, then sealed in an airtight container or freezer bag. They can be frozen for up to 2 months before frying and go straight into the hot oil from the freezer.
• To fry the samosas, fill a frying pan with oil to a depth of 1/2 inch. Heat the oil over medium-high until it ripples. Add enough samosas to fit without overlapping and shallow-fry until golden brown, 1 to 3 minutes per side (longer, if frying directly from the freezer). Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy. Repeat with the remaining samosas, replenishing and reheating the oil between batches.
• To bake the samosas, heat oven to 400 degrees. Line a 1-inch-deep sheet pan with foil and add a thin layer of oil to the pan (about 1/4 inch). Coat the samosas with the oil in the sheet pan and arrange them on the pan in a single layer in rows. Bake, turning once halfway through, until evenly golden brown, 6 to 8 minutes per side. Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy.
• Serve hot or warm with the mint chutney for dipping.