Life is short. Do something crazy. Go on the Kingda Ka ride at Six Flags Great Adventure Theme Park. Better yet, jump out of a plane...with a parachute, of course. Stick half your body out of a car while it's being driven like Algerians do during wedding cortège-es. Delete your Facebook.*gasp* Leave your phone at home for a day. Dye your hair purple. Make samosas when you have no experience whatsoever in Indian cuisine...crossing that one off my bucket list as we speak.
Here's something you probably didn't know about me. I love spicy food; everything from jalapeno chips to just about every Indian dish that makes my eyes water and my nose run. The first time I tasted potato samosas, I was
on fire in love. It was Ramadan and my brother had brought some back from our local Pakistani mosque, that supplied them daily for iftar. Unfortunately, Ramadan isn't a year long thing, but in spirit of fasting the nine days of Dhul-Hijjah this week, I decided to take things into my own hands and try to recreate those spicy and savory turnovers, with my grumbling stomach and limited amount of ingredients.
No garam masala? No problem. You can make your own at home...as long as you have all the ingredients for it. Which of course I didn't. But I only needed half a teaspoon of it so I mixed up what I had on hand and hoped for the best. The other required ingredients were all pretty basic--minus the fact that some of them had to be seeds and not powders. I just used my powdered versions, since I read online that if you grind the seeds, they'll usually amount to the same thing.
Using samosa pastry sheets, assembling the samosas was super easy, and eating them was twice as easy as that. I was really proud of myself, as they turned out way better than I thought they would. They weren't as hot as I expected them to be though, but I think that's because I used cayenne pepper powder instead of red chili powder. Plus, I slightly decreased the amount so my family would be able to handle it.
They were able to handle it alright. Every bite they took into the samosas' crispy exterior and soft delicious filling kept them wanting more. My mom could not stop raving about them. Something tells me these are going to become a staple in my household. And I don't think I mind.
adapted from Dishes from my Kitchen
2 large potatoes (boiled, peeled, and mashed)
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder (combo of cumin, coriander, black pepper, cinnamon, and nutmeg)
heaping 1/4 teaspoon cayenne pepper powder
1/2 teaspoon coriander powder
1/4 teaspoon lemon juice
1/2 cup frozen green peas (steamed for 5 minutes)
salt to taste
1 tablespoon vegetable oil- for sautéing the mixture
1 pack of samosa pastry sheets
Heat oil in a pan; add cumin and ginger. Saute for about a minute or two.
Add the mashed potato, green peas and all spices. Toss around until well blended.
Remove from heat and add lemon juice. Set aside to cool.
Follow the filo pastry assembling technique here.
Heat some oil in a pan for frying the samosas. Fry samosas on each side until golden brown. Transfer samosas to paper towels to drain oil.