I found samosas at Whole Foods Market in Boca Raton, they made them fresh there and I purchased them hot with a nice chutney on the side. I got a little hooked on them so when I received my most recent Chicago Tribune, Food and Drink Newsletter with an article about samosas and a recipe so I could make them at home, I was thrilled.
Reading the article is a little frustrating, it’s all about ordering them from any number of take-out and delivery places in Chicago, though she does not mention if a vegan variety is available. No matter, I can get neither take-out or delivery from Chicago, which is 120 miles from me. I am going to make this easily veganized (by me) version myself…as soon as I find the inspiration and the time.
Makes 20 to 30
2 medium baking potatoes
2 cups flour, plus a bit
1 tsp. salt
1/2 cup (1 stick) soy margarine
2 Tbsps. plain soy yogurt, better than sour cream or plain soymilk
1/4 cup or so ice water
1 onion, chopped
1 fresh jalapeno chili, finely chopped, or a pinch of ground red pepper
2 cloves garlic, finely chopped
2 tsps. grated fresh ginger
Salt and pepper
1/3 Tbsps. prepared curry powder
1/2 cup green peas, fresh or frozen
1. Boil: Dice potatoes, tumble into a saucepan, cover with cold water and set over high heat. Boil until soft, 5-10 minutes. Drain.
2. Knead: Measure flour and 1 teaspoon salt into the food processor; pulse to blend. Cut half the soy margarine into bits, add to the flour; pulse to combine. Add the plain soy yogurt, better than sour cream or plain soymilk and pulse a few more times. With the machine running, add ice water 1 tablespoon at a time through the feed tube. As soon as the dough forms a ball, stop. Turn out and knead 1 minute by hand. Cover with plastic wrap and set aside.
3. Soften: Melt 1 tablespoon remaining soy margarine in a large skillet over medium heat. Add the onion and chili and cook, stirring, until the onions soften, 5 minutes. Add the garlic, ginger, salt, pepper and curry powder; 1 tablespoon for mild samosas, 3 tablespoons for spicy. Cook, stirring, 2 minutes. Add the remaining 3 tablespoons soy margarine; when melted, add the potatoes, raise the heat a little and cook until potatoes begin to brown, 8 minutes. Add peas, cook 2 more minutes. Adjust seasoning; the mixture should be spicy but not fiery. Cool the filling while you roll out the dough.
4. Shape: Knead the dough a few seconds, sprinkling with a little flour if necessary. Break off a ping-pong ball of dough and, flatten with a rolling pin to a thin oval. Cut in half the short way. You now have 2 humped triangles. Run a wet finger around the edge of one. Mound about 1 tablespoon potato mixture in the center. Pinch the sides together over the filling, forming a tall pyramid, which, when stood on its small end resembles a wizard’s hat. Keep finished samosas covered with a damp kitchen towel while rolling and filling the rest.
5. Fry: Pour oil into a large deep saucepan to a depth of 2 inches. Heat over medium-high heat to 375 degrees. Fry the samosas a few at a time, turning once or twice, until golden brown, 2 minutes. Drain on paper towels or paper bags. Serve immediately or keep warm in a low oven. These are nice plain or with chutney.