As a kid and this followed along into adulthood, I love the combination of sweet, spicy, hot, and sour in food. I think this combination makes for an exciting and tantalizing food sensory experience, hence I have a tendency to bring these flavors to fruits and vegetables whenever possible.
So, It was time to update an old recipe, I've been meaning to do this for a while and make it clear on how one makes a samosa. The method is the same, roll out circles, cut out semicircles and then make cones to fill them up. You could also use an empanada dough here, if you have a favorite recipe on hand already. This is my go-to-samosa dough recipe and it also works for potato fillings.
For the filling: I recommend simply dividing the filling into 16 equal parts and then using it to fill the samosas. Some people prefer spoon measurements so I given that but dividing it up first makes less room for variation and you should not have filling left behind.
Also, this week, I am excited to share my first NYC book tour event with you:
October 9: I will be talking with award winning journalist and reporter Tejal Rao of the New York Times at the historical 92Y space with Kitchen Arts and Letters. There will be a book signing to follow the talk and I hope you can make it. EVENT DETAILS HERE.
Makes 16 samosas
for the apple filling
2 Granny Smith apples, peeled, cored and diced into 1/4-inch cubes
2 Red Delicious apples, peeled, cored and diced into 1/4-inch cubes
juice of half lime or lemon
1 Tbsp cornstarch
1 Tbsp unsalted butter
1/4 cup golden raisins or sultanas
1/2 tsp Indian black sea salt/kala namak
1/2 tsp dried ginger powder
1/2 tsp ground cumin*
1/2 tsp chili flakes
1/4 tsp ground green cardamom (seeds from about 2 large green cardamom pods)
3 to 4 Tbsp packed muscovado sugar or jaggery
Toss the diced apples with the lime juice. Then sprinkle the cornstarch and fold with a spatula to coat evenly.
In a medium saucepan, melt the butter on medium-high heat. Add the raisins and cook for 45 to 60 seconds until they just start to swell up and sear slightly. Add all the spices from the black salt to the cardamom and cook for 30 seconds. Then stir in the drained apples, increase heat to high and bring the contents of the saucepan to a bubble, immediately reduce heat and cook for about 5 to 6 minutes, until the apples are tender but not mushy. Remove from heat and cool completely before use. You can make this a day ahead and refrigerate.
*toasting the cumin seeds before you grind them really makes the aroma of the cumin pop. To toast, heat a small skillet on medium-high heat and toast the seeds for 45 second until the just start to brown and you can smell the aroma of the seeds. Remove from heat and grind to a fine powder using a mortar and pestle.
for the samosa pastry
2 cups all-purpose flour
1/2 tsp fine sea salt
2 Tbsp vegetable oil
10 Tbsp cold water
canola oil for frying (or a neutral tasting oil)
Sift the flour and the salt in a large mixing bowl. Make a well in the center and add the oil in the center and mix with clean hands till the mixture starts to get crumbly. Add 2 Tbsp of water at a time and mix the ingredients together until the dough starts to come together. Transfer the dough to a clean surface and knead for at least 5 to 6 minutes until you get a smooth pliable dough. Shape the dough into a ball and cover with cling film and let rest for at least 30 minutes.
To shape the samosas, divide the rested dough into 8 equal parts and shape each into a ball. Roll out one ball of dough to form a 6-inch circle, about 1/2-mm thick. Using a sharp knife, cut the disc in half. Take one half and moisten the edge of the straight edge with a little water. Roll and fold the dough to form a cone, seal the tip by pinching and press down the wet side. Fill the cone with about 1 to 2 Tbsp of the apple filling and fold over the open edge. Dampen with a little water and then press to seal.
Heat enough oil in a medium cast-iron pot or heavy bottom saucepan on medium-high heat until it reaches 350F. Once the oil is hot, fry the samosas in batches, about 1 to 2 at time for about 4 to 5 minutes until the pastry turns golden brown. Remove the samosas with a slotted spoon and place them on a sheet of absorbent paper to absorb the excess oil. Serve warm with sweet tamarind chutney.