Easy Indian Samosas are great for lunch! I love to use Indian food leftovers for lunch because most dishes taste great hot or cold. One of my favorites is Samosas, which are basically potato and pea stuffed pastries. Usually samosas are deep fried, but I prefer to bake mine in a yummy homemade pie crust. I like to serve these for dinner with a little mint chutney and I find that they work out great in lunchboxes because they are as easy to eat as a sandwich but they are way more interesting than the regular old PB&J.
There are tons of different samosa recipes out there and the one I use is actually a compilation of 3 or 4 that I found interesting. If you don’t want to go through the trouble of making individual pastries, the whole thing can be baked as a two crust pie with very nice results.
4 large potatoes, scrubbed (peel if you wish)
3 tbsp vegetable oil (olive oil or coconut oil are great in this dish)
1 tsp whole cumin seeds
1 tsp whole coriander seeds
2 tsp whole mustard seeds
2 tbsp sesame seeds
½ tsp turmeric
1 tsp chopped fresh chili (jalapeno or serrano)
2 tsp finely grated lemon zest
2 tbsp lemon juice
½ cup green peas (thawed if frozen)
Salt and pepper to taste
Boil, steam or microwave the potatoes until tender but not falling apart. Cool, then chop into small chunks. Heat oil in a heavy pan over medium heat. Cook the cumin, coriander and mustard seeds for 1 minute, stirring constantly (the mustard seeds will begin to pop).
Add the sesame seeds, stirring constantly cook for 1-2 minutes until golden. Add the turmeric, chilis, potatoes, lemon zest, lemon juice and green peas. Stir until well combined and heated through. Season to taste with salt and pepper.
Whole Grain Coco/Butter Crust
The butter gives the crust flavor, the coconut oil adds texture, flakiness.
1 cup white whole wheat flour or whole wheat pastry flour
1 cup unbleached white flour
½ teaspoon sea salt
8 tablespoons cold, unsalted butter
4 tablespoons unrefined coconut oil
¼ + cup ice water
1 egg beaten with 1 tablespoon of water to use as wash
Put flours and salt in a food processor and pulse 20 seconds. Add chunks of butter and coconut oil and pulse until mixture resembles coarse meal. Add ice water, drop by drop, through the feed tube with the machine running until dough forms a ball and holds together. Remove dough from processor and form into a rough ball, and then transfer to a lightly floured surface.
If you do not have a food processor, use a pastry cutter or two table knives, cut butter and coconut oil into chilled flour until it resembles coarse meal with pea-size pieces of fat. Sprinkle in water, stirring dough with a fork until it begins to hold together.
Give dough several quick kneads until it becomes smooth. Divide in half, shape into 2 balls, flatten each ball slightly to make a disk. Wrap each disk in plastic wrap. Refrigerate for at least 30 minutes and up to 8 hours before using.
I usually divide each of the disks in half when I am ready to roll it out and then I roll on a very lightly floured surface, turning the dough over once or twice during the rolling and adding more flour as necessary to keep it from sticking.
For small samosas, I use an extra large round cookie cutter to make rounds of dough and then I put approx 2-3 tablespoons of filling on one half of the round. I dab some egg wash around the edges and then fold over and crimp with a fork. Keep rolling and filling until all of the dough and filling are used up.
Place the samosas on a baking sheet and brush egg wash over the tops then bake for 15 mins at 350 degrees or until nicely browned. Cool on a rack and then enjoy!
This post is participating in the Patchwork Living Blogging Bee # 10 at Frugal Kiwi.