Indian Feast: Another Samosa Recipe

Yesterday we shared our recipe for Homemade Samosas with phyllo dough, and today we have another awesome samosa recipe, this one featuring a homemade flour-based dough. The dough is easy, and it is quite fun to work with. Both versions of the samosas are totally delicious, especially with our Mango Chutney and Cilantro Yogurt sauces! Check back later this week for those recipes!

Samosas with Homemade Dough

For the Dough:
2½-3 cups whole-wheat pastry flour
2 cups all-purpose flour
1 Tablespoon baking powder
1-2 teaspoons fine sea salt
½ cup cold vegan butter
⅓ cup vegetable shortening
2 teaspoons agave or honey
½ – ¾ cup very cold water
For the Filling:
2 cups peeled and cubed red potatoes
2 Tablespoons ghee or coconut oil, plus extra for brushing
1 cup minced onion
1 cup shredded carrot
2 Tablespoons curry powder
2 teaspoons garam masala
1 teaspoon red chili flakes (optional)
¾ cup fresh green peas
⅓ cup coconut milk

1. Make the Dough: Stir together 2½ cups whole wheat pastry flour, all-purpose flour, baking powder, salt butter, shortening, , and agave to food processor fitted with dough blade (or simply mix together in a large bowl and mix with by hand!). Add water very slowly until dough forms. When dough is cohesive, turn out into a large bowl and knead a few times in your hands until smooth. Add more flour if dough is sticky. Divide into four balls, wrap in plastic and chill in refrigerator for 20 minutes.
2. Make the filling: Bring four cups water to boil in a stockpot. Add potatoes and boil until soft. Drain and set aside to cool.
3. In the same stockpot, warm ghee/coconut oil over medium heat. Add onion and sauté until soft. Stir in carrots, curry powder, garam masala, chili flakes (if using), potatoes, peas, and coconut milk. Mash slightly together and let cook 3-5 minutes. Remove from heat, stir in salt to taste, and set aside to cool.
4. To make the Samosas: Preheat the oven to 375º degrees and line baking sheet with parchment paper.
5. On a smooth, lightly floured surface, roll dough out to ½ cm thick. Use a drinking glass or pint jar to cut out circles. Roll out circles into ovals, and brush with ghee or coconut oil.
6. Mound about 2 Tablespoons of potato mixture into center or circle, then fold circle in half, pinching dough together at seams. Fill all dough circles, then roll out remaining dough, and continue with remaining filling. Line samosas onto baking sheet and brush generously with melted ghee or coconut oil. Bake for 25 minutes, flip each samosa, brush with more ghee or oil, and bake 10 minutes more. Serve with yogurt dip or mango chutney. Enjoy!

   

   

Yield: 24, four-inch samosas