Aloo Samose (Indian Spiced Potato Pastries)

By stancec44

Ingredients

• FOR THE DOUGH:
• 1 1/2 cups flour
• 1/4 tsp. kosher salt
• 4 tbsp. unsalted butter, softened
• FOR THE FILLING:
• 2 tbsp. canola oil
• 1 small yellow onion, minced
• 1/2 cup fresh or frozen peas
• 2 tbsp. minced cilantro
• 1 (1") piece ginger, peeled and minced
• 1 small hot green Indian chile, stemmed, seeded, and minced
• 1 1/2 tsp. fresh lemon juice
• 1 1/2 tsp. amchoor (dried mango powder)
• 1/2 tsp. anardana (ground dried pomegranate seeds)
• 1/2 tsp. ground coriander
• 1/2 tsp. garam masala
• 1/2 tsp. cumin seeds, toasted and lightly crushed
• 1/8 tsp. cayenne
• 2 medium waxy potatoes, boiled, peeled, and cut into 1/4" cubes
• Kosher salt, to taste
• FOR THE CHUTNEY:
• 3 1/2 cups tightly packed cilantro leaves, finely chopped
• 1 cup tightly packed mint leaves, finely chopped
• 3 tbsp. fresh lemon juice
• 1 small hot green Indian chile, stemmed
• 3/4 cup plain yogurt
• Kosher salt, to taste
• Canola oil, for frying

Details

Adapted from Saveur.com

Preparation

Step 1

1. For the dough: Whisk together flour and salt in a large bowl. Add butter, and using your fingers, rub into flour until pea-size crumbs form; add 6 tbsp. warm water, and mix with your fingers until dough forms. Transfer to a work surface, and knead until dough is smooth and elastic, about 12 minutes. Cover with plastic wrap, and chill for 1 hour or up to 24 hours.

2. For the filling: Heat oil in a 12" skillet over medium heat. Add onion, and cook until lightly browned, about 8 minutes. Add peas, cilantro, ginger, chile, and 3 tbsp. water; cover, and reduce heat to medium-low. Cook, stirring occasionally, until peas are soft, about 5 minutes. Add juice, amchoor, anardana, coriander, garam masala, cumin, cayenne, potatoes, and salt, and cook, stirring, until potatoes are heated through, about 5 minutes. Remove from heat, and set filling aside to cool completely.

3. Place dough on a lightly floured work surface, divide into 12 equal balls, and cover with a damp towel to keep from drying out. Using a rolling pin, roll 1 dough ball into a 6" round; cut round in half. Gather straight edges of 1 half-round together, overlapping them by ¼" to form a cone; moisten seam with water and press to seal. Spoon 1 heaping tbsp. filling into cone. Moisten inside of top edge of cone with water, press edges together to close top of cone, and pinch along top ¼" of seam to completely seal filling in dough cone. Pleat length of seam by folding over about ¼" of the dough and pinching it together in about ½" increments. Repeat process with remaining dough and filling to make 24 pastries total. Set filled pastries aside.

4. For the chutney: Place cilantro, mint, juice, chile, and 3 tbsp. water in a blender, and purée until smooth. Transfer to a serving bowl, and stir in yogurt; season with salt, and refrigerate until ready to serve.

5. Pour oil to a depth of 2" in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 350°. Working in batches, fry pastries until golden brown all over, about 10 minutes. Using tongs, transfer samosas to paper towels to drain briefly. Transfer to a serving platter, and serve hot or at room temperature with chutney on the side.