Diary of a Foodie

Wednesday, March 19, 2014


Oh, Indian food, how I love thee. Let me count the ways....

Samosas. Lovely fried little finger foods filled with potatoes, peas and spices. I could eat them ALL. DAY. LONG. Every day of my life. There is nothing in life I love more than samosas.

No joke.

Try them today.


1 tsp mustard seed
1 t Madras curry powder
1 t red pepper flakes
1/3 t paprika
1/2 t cumin
1 t sugar
juice of one lemon
1/2 onion, diced
5 potatoes, peeled and diced small
1 c frozen peas

Peel and dice the potatoes into small cubes. Place diced potatoes in a 2 qt sauce pan and rinse them in cool water until water coming off potatoes is clear. Cover potatoes with cold water and 1 tsp salt and bring to a boil. Cook for 10 minutes and then drain and set aside.

In a sauce pan with a lid (this is very important), heat 2 tsp vegetable oil over medium heat. Add the mustard seed and place the lid on. The mustard seeds will pop. Cook seeds for 2 minutes and the diced onion and the rest of the spices; curry, red pepper flakes, paprika, and sugar. Let spices cook for 2-3 minutes. Add the sugar and the lemon juice and stir.

After spices are cooked, add the drained, cooked potatoes and the frozen peas. Mix until the spices cover everything.


2 c all purpose flour
2 tsp Kosher salt
1/2 c vegetable oil
1 tsp turmeric
APPROX 1 c water

Mix flour, salt, turmeric and oil together with a fork. Slowly add the water while stirring it. Once it looks slightly wet, start mixing with your hands and knead the dough for 5 minutes. Let the dough rest 15 minutes before rolling out.

After the dough has rested, turn it out onto a floured surface and roll it out very thin. Using a circle cookie cutter, about 2 inches in diameter, cut circles out the dough.

Spoon about 1 TBSP potato mixture into the center of the dough, fold it over to make a half moon shape and pinch the edges closed.

Heat 2 cups of vegetable oil up over medium high heat to 350 degrees in a large sauce pan. Fry the samosas until golden brown. Drain on paper towels and serve hot.

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