NYC is hot right now. Like, taking multiple cold showers a day hot. So I definitely understand if you prefer to stand in front of your open fridge while eating Popsicles for dinner instead of cooking, but I promise that you won’t regret turning your stovetop on to cook these veggie samosas. You might even be inspired to fire up the grill to make some Paneer Kebabs as an accompaniment (hint, hint).
Samosas are a fried/baked pastry typically filled with potatoes, peas, and onions that are incredibly addictive. For all the potato lovers out there: this recipe is for you.
I always order samosas along with my Indian takeout and I’m consequently always stuffed afterwards, so I think this Paneer Kebabs & Vegetable Samosas combo is a lighter and more summer appropriate way to go.
Samosas are also surprisingly easy to make. Trust me, I tend to avoid any type of baking/dough-making and this was painless! Chances are you already have most of the ingredients on hand and a quick trip to your Indian grocery will satisfy the others.
Adapted from Saveur (click the link for the pictured Tamarind Chutney recipe).
3 cups of flour
6 tablespoons canola oil, plus more for frying
1/2 teaspoon ajwain seeds
1/2 teaspoon kosher salt (or more depending on taste)
1/2 teaspoon nigella seeds
2 teaspoon crushed coriander seeds
1 teaspoon crushed cumin seeds
1 teaspoon garam masala
1 teaspoon ground tumeric
1 teaspoon hot paprika
1/2 pounds of peeled russet PO-TA-TOES, cut into 1″ cubes, and boiled until tender
1/2 cup frozen peas
3 green Thai chiles, stemmed, seeded, and minced
3 cloves of garlic, minced
1 1/2 teaspoon fresh lemon juice
Freshly ground black pepper, to taste
In a large bowl, combine flour, 3 tablespoons of canola oil, ajwain seeds, salt, and nigella seeds. Incorporate 1 cup of cold water and stir until dough forms. Transfer dough to a surface and knead until soft, ~3 minutes. Cover dough with a damp cloth and let rest for 30 minutes.
Heat the remainder canola oil in a large skillet over medium-high heat. Add coriander seeds, cumin seeds, garam masala, tumeric, and paprika and cook until fragrant, about 30 seconds. Add the cooked potatoes, peas, chiles, garlic, and onions and cook for 5-6 minutes (or until the onions are soft). Remove pan from heat and transfer the mixture to a medium bowl. Add lemon juice and pepper, and coarsely mash mixture. Let cool.
Uncover dough, divide into 8 equal pieces (or smaller if you’re into mini samosas), and form each piece into a ball. Flatten each ball of dough and scoop about 2-3 tablespoons of the potato mixture onto it (adjust filling according to the size of your dough), close the samosas in half forming a half-moon shape. Make sure to crimp the edges!
Pour oil into a 5 quart saucepan, enough to create 2″ of oil. Heat over medium-high heat until your thermometer reads 360°. Fry the samosas in batches, turning until they’re golden brown, ~4-5 minutes each. Transfer fried samosas onto paper towler to drain. Repeat until finished, and enjoy!
Serve with Paneer Kebabs or, you know, just devour them as they are.