Samosa Pocket

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Samosa – probably the most popular food from India! Every country that I have visited so far either has samosa or sells some variation of it. Its definitely a big part of snacks in Indian households and is readily sold by various vendors in every neighborhood throughout the country. Making samosas at home is a bit of work so people prefer just getting it from outside and since there is such a high turnover of this snack – whats sold in the store is pretty darn fresh. A lot of time the guys at the store will fry it in front of you (to guarantee that it tastes hot and fresh) if you are willing to show the patience to wait. It pays off in the form of crispy golden hot samosas!

This recipe is my take on making it a little easier and bit more North American. The original recipe calls for a pastry like dough which I swapped with an easy yeasty dough which doesn’t need too much of kneading. I then made a filling with potatoes, peas and spices which is very close to the original filling in flavor. I coated the pockets in panko to bring back the crunch and then deep fried the pockets till they puffed up and turned golden in color. The result were these beautiful looking crunchy samosa pockets that had a  slight chew of a bread but the flavor of samosa and were so crunchy to the bite. I devoured 3 with the tomato relish as soon as they cake out of the pan and reached a tolerable temperature. I also baked some of them just to see the outcome and to cut on deep frying. The baked version was also nice but tasted dryer and crunchier than the fried ones. In comparison the fried version won hands down but if you really don’t like deep frying your food then go ahead and bake these babies up. Either way its a great snack to make specially with the weather getting all cool and rainy.

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Serving 12 samosa pockets

Ingredients

For Filling

1 medium potato, boiled + peeled + mashed into medium size chunks

1/3 cup frozen peas

1/2 cup onions, diced

1 tbsp oil

1 tsp cumin seeds

1 small piece ginger, peeled and minced

2 tsp Serrano peppers, chopped

1/4 tsp turmeric

1/4 cup water

salt

  1. In a sauce pan heat oil on medium low heat. Add cumin and turmeric and stir to cook for 20 to 30 seconds.
  2. Add onions, ginger and chili. Stir and cook with a couple pinches of salt till onions turn translucent.
  3. Add potatoes and stir to cook. Make sure the potatoes are coated well with the spice and onion mixture.
  4. Add water and frozen peas and cover immediately to cook for 3 to 4 minutes.
  5. Uncover and stir to mix well. The filling should be wet enough to be a bit sticky….if you feel that it looks too dry -feel free to add a couple tablespoons more of water.
  6. Turn the heat off and taste for seasoning. Remove from heat and let cool.

For the Dough

1 cup AP Flour

1 tbsp oil

2 tsp sugar

1 tsp salt

1 tsp dry active yeast

1/3 cup luke warm water + more if needed

You will Also need

1 cup panko

vegetable oil for deep frying

  1. In a large mixing bowl add water, yeast and sugar. Stir roughly. Leave the bowl covered with a plate for the yeast to activate.
  2. Once the yeast is bubbly add flour, oil and salt and mix to form a shaggy mass.
  3. Turn the mass on to the counter and knead with hands for a couple of minutes. The dough should feel a little tacky. If it feels too dry – sprinkle a little more water and continue to knead for another minute.
  4. Lightly oil a large bowl and place the dough in it. Cover with plastic wrap and place in a dry, warm spot for a couple of hours or till the dough doubles in size.
  5. Remove the dough from the bowl and place on the counter. Using your fingers lightly deflate the dough and divide into 6 equal pieces.
  6. Round these piece to form a shape of a ball. Cover the rest of the balls with a towel while working on each piece.
  7. Take one ball and roll it into a round disk of about 1/8th inch thickness.
  8. Using a pizza cutter cut the round disk diagonally to get two semi circles or a triangle with one rounded edge.
  9. Place around 1 to 2 teaspoons of cool filling on one half of the circle. Dip a fingertip in water and wet the edges of the semi circle/triangle. Fold over the edges and pinch the seam to form a rough triangular shape. Pinch all the sides to seal well. Repeat with the other half and the rest of the balls.
  10. Place panko in a dinner plate.
  11. Using a spray bottle lightly wet the surface of the samosa pockets on both sides and roll them in panko to cover them completely with it. Repeat with other filled triangles/pockets.
  12. Place the panko covered pockets on a baking tray around 2 inches apart and cover the tray loosely with plastic wrap. Let the pockets rest for 40 minutes in a dry place.
  13. In a wok or a frying pan heat oil for deep frying.
  14. Fry two pockets at a time on medium low heat. Fry each side for 2 to 3 minutes or till the pockets turn golden brown.
  15. Alternatively bake the pockets for 20 to 25 minutes at 350F.
  16. Serve hot with a tomato relish or any other dips of your choice.