I’ve made yummy samosas before but THESE samosas kicked my butt. They were the best I’ve tasted ever. If you are willing to try them, you will NOT be disappointed.
This recipe came from the Whitewater Cooks cookbook. I pretty much only changed the recipe when I was adjusting seasonings. A little more of this and that. I encourage you to do the same although be warned that trying the filling will lead to you wanting to eat ALL the filling. Be careful!
Potato and Cauliflower Samosas
- 3 cups Flour
- 1/2 tsp Salt
- 1/2 tsp Baking Powder
- 1/4 tsp Turmeric
- 1/4 tsp Paprika
- 2/3 cup Cold Butter, cubed (or vegan alternative)
- 2/3 cup Cold Water
- Place flour, salt, baking powder, turmeric and paprika in the food processor with the dough attachment and blend together.
- Add butter and process until mixture is sufficiently crumbly combined.
- Add water while mixture is processing. I added a bit more than 2/3 cup to help it come together fully. Don’t add too much water.
- Put dough ball in saran wrap and put in the fridge for at least an hour.
- 1 tbsp Oil
- 5 Cups Potato, cubed into 1/2 inch pieces
- 1/2 head of Cauliflower, chopped into small pieces
- 1 Cup Onion
- 1 tbsp Ginger, minced
- 1 tbsp Garlic, minced
- 2 tsp Cumin
- 2 tsp Curry Powder
- 1 1/2 tsp Coriander
- 1 tsp Turmeric
- 2 tsp Salt
- 1- 2 tsp Garlic Chili Paste
- 1/4 cup Lemon Juice
- 1/2 cup Coconut Milk (I used a bit more…)
- 1/2-1 bunch Cilantro, chopped
- 1 cup Peas
- Boil potato and cauliflower until just tender. I put the potato in for longer than the cauliflower.
- In a large deep skillet, saute over medium high heat onion, ginger and garlic until onion is softened. Add spices and cook for another minute.
- Turn heat to medium and add the rest of the ingredients, except the peas and cook for 4-5 minutes until mixture is well combined.
- Fold in peas and adjust seasonings. Let filling cool.
- Preheat oven to 350′
- Cut dough in half or quarters to work with. Roll out one part at a time, quite thin. I used a round rubber lid from my glassware (about 5 inches in diameter) and a knife to cut out the shape of the dough for the samosa.
- Place approx. 1/4 cup filling on the circle of dough and fold over. Crimp the edges to seal them.
- Place samosas on lightly oiled cookie sheets. Brush with an egg wash (or omit to make vegan) and bake for about 30 minutes. Alternatively you can shallow fry them in 1 1/2- 2 inch veggie oil until golden brown.