Vegetable Samosa

Courtesy of Chef Marcus Samuelsson

Dough Recipe

• 4 teaspoons Ground Tumeric
• 1 teaspoon Ground Ginger
• 1 teaspoon Ground Cinnamon
• 1 1/2 cups AP Flour
• 2 teaspoons Salt
• 2 tablespoons Peanut Oil
• 1 cup Water
• 2 lemons (Lemon Juice)

Vegetable Filling Recipe

• 2 tablespoons Olive Oil
• 1 small, sliced Yellow Onion
• 2 small Yukon Gold Potatoes, peeled and cut into 2-inch cube
• 1 tablespoon Green Curry Paste
• 1 peeled Carrot, cut into 2-inch pieces
• 2 cloves of Garlic, minced
• 1/2 head Cauliflower, cut into florets
• 1/2 cup Coconut Milk
• 1/2 cup Water
• 1 lime (Lime Juice)

Green Curry Paste Recipe

• 10 Bird's Eye Chilies, seeded and de-ribbed, finely chopped
• 2 Bay Leaves
• 2 stalks Lemon Grass, tender inner part only, finely chopped
• 2 limes (Lime Zest)
• 1 large Red Onion, chopped
• 3 cloves of Garlic, minced
• 1/2 teaspoon Ground Coriander
• 1/2 teaspoon Ground cardamom, preferably fresh ground
• 1/4 teaspoon Ground Cloves
• 1 three inch piece Ginger, peeled and grated
• 2 tablespoons Peanut Oil
• 2 teaspoons Salt

Curry Paste

Combine all the ingredients in a food processor and puree to a chunky paste.

Wrappers

Toast the tumeric, ginger, and cinnamon in a small sauté pan over high heat until fragrant, 30-60 seconds.  Remove from the heat and let cool.
Sift together the four, toasted spices, and salt into a large bowl, and make a well in the center.  Pour the oil, water, and lemon juice into the well.  Slowly stir the flour into the liquids until all the liquid has been absorbed.

Turn the dough out onto a floured work surface and knead until it is smooth and elastic and begins to form into a ball, about 10 minutes.  Transfer to a bowl, cover with a damp cloth or oiled plastic wrap, and let rest in a warm, draft-free place for 20 minutes.

Divide the dough into 12 equal pieces.  One at a time, roll out each piece on a floured work surface to a 6-inch circle.  Place a generous tablespoon of the filling in the center of each circle of dough.  Brush the edges with a little water, and fold the dough over the filling to make a half-moon.  Crimp the edges with a fork to seal.  Let rest for 30 minutes.

Heat 3 inches of peanut oil in a deep pot to 350F.  Working in batches, carefully add the samosas and fry, stirring occasionally, until golden, about 10 minutes.  Remove from the oil with a slotted spoon and drain on paper towels.

Filling

Heat the oil in a large sauté pan, preferably nonstick, over medium heat.  Add the onion and potatoes and sauté until the onion is translucent, about 5 minutes.  Reduce the heat to low, add the curry paste, carrot and garlic, and cook, stirring occasionally, for 10 minutes.  

Add the cauliflower, coconut milk, and water, bring to a simmer, and simmer for 15 minutes.  Stir in the lime juice, then transfer to a bowl and set aside to cool.  Mash the filling to a chunky puree with a fork.