Bombay House SAMOSAS

Those of you who know me, or have read my blog, may already know my obsession with the Bombay House. My husband and I used to eat there probably on a weekly basis when we lived in Utah, and not only did the waiters know us by name, but when we phone-called in to make an order, they also knew our name–and what we were going to order: Chicken Tikka Masala, and SAMOSAS! Well, we moved up to Washington State, where there is no Bombay House, or any good indian restaurants for that matter! So I have been trying to recreate some of their dishes.

Every time we went to the Bombay house, we’d take our best friend Brandon with us, who may have been the one person more obsessed with that place than we were. A few months ago, I told him if he moved up to Washington State, i’d make him samosas, and HE DID! {Not for work, or for my husband, but just for the samosas!} So I had to stay true to my word! To be honest, I was kind of nervous and reluctant to make them, because they looked complicated, and hard-work, and I HATE deep frying things! But I was taken aback by how quick and easy these were to make, and they were SOOOO so, so amazingly delicious! {let’s just say the batch of 12 went between the three of us!} I ate 1. Haha. Anyway, I think I may have found one of my new all-time most favoritist recipes in the world! Here it is! You are SO welcome! ;-)

Ingredients: makes 12
{for the pastry} 
2 1/2 cups flour
1 tsp kosher salt
1/4 tsp baking soda
1/2 cup shortening
4 Tbsp plain yoghurt
1/2 cup water
{for the filling} 
3 medium potatoes, boiled and diced
3 Tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 tsp ginger {ground/fresh}
2 tsp coriander
1 1/2 tsp tumeric
2 tsp garam masala
1 tsp curry powder
2 1/2 tsp salt
1 tsp black pepper
1/2 tsp cayenne/red pepper
3 Tbsp butter
1 cup frozen petit pois
1/4 cup chopped cilantro

Directions:
For the pastry dough: Combine the flour, salt and baking soda in the bowl of an electric mixer; add the shortening and mix for 1 minute to combine. Mix the yoghurt with the water in a cup, then slowly add to the flour while mixing on low speed. Change the attachment to a dough hook, and knead for 2 minutes until a ball of dough forms. Set aside to rest for 15 minutes while you prepare the filling.

For the filling: heat the olive oil in a high-sided skillet over medium-high heat, add the onion, garlic and ginger and sauté for 5 minutes until the onion is softened. Add the spices: coriander, turmeric, garam masala, curry powder, salt, black and red pepper. Add the butter, and stir until melted, about 1 minute. Add the peas, cooked diced potatoes, and chopped cilantro, and stir until well-combined.

Roll out the pastry on a floured surface. Lay a salad plate on top of the pastry, and cut around it to form a circle. Cut the circle in half to form two semi-circles; make a flour-water paste, and brush the semi-circles with it. Roll one semi-circle to form a cone. Seal the end of it, then fill the cone up to the top with the potato filling mixture, and seal. Repeat until all 12 samosas are done.

Heat canola oil in a fryer to 350degF, or use a pan with a deep fry thermometer. Cook in batches of 3 or 4 samosas at a time for 5 minutes, until golden. {If you’re cooking in a pan, 5 minutes a side}. Transfer the samosas to a paper-towel lined plate to drain. Serve immediately with mango or mint chutney, and garnish with chopped cilantro if desired.

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& Enjoy!
<3 Sarah