My family loves farmer’s market season. For us, it’s about the delicious treats we eat for lunch there as much as the fresh veggies. Our favorites are cheeseburgers, pretzels, lemonade and samosas. We’ve been known to make the trek to the market on foot with all three kids for the samosas alone.
I’ve always wanted to try making them at home, but was intimidated by the long process. Then, a few weeks ago, a Burlington Children’s Space mom brought in a platter of the most amazing homemade samosas for the staff. Of course, I asked her for the recipe. She gave me a vague outline of the ingredients and amounts, but the best piece of info was her samosa “trick” — she used flour tortillas in place of the dough! They require much less frying time than the version made with dough and soak up less oil. You can use white or whole-wheat tortillas, or some of both. This time-saving tip makes samosas a weeknight-dinner possibility.
Fill them with anything you like. We made one batch with curry-spiced ground beef, potatoes, carrots, onions and peas and another with just veggies. They were all delicious. Once you get your filling prepared, fill as many as you can before you start frying. They really only need half a minute per side in the oil, so you want to be ready to transfer your next batch quickly.
First, prepare your filling.
Ingredients for curry beef and vegetable filling:
1 pound ground beef
3 medium carrots, halved lengthwise and thinly sliced
1 medium yellow onion, diced
1 cup green peas (fresh or frozen)
1 cup Yukon gold or other yellow potato, diced
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons curry powder, divided
1 teaspoon paprika, divided
2 teaspoons cumin, divided
1 cup beef or chicken broth
2 tablespoons all purpose flour, plus a few tablespoons water to make a paste
- Brown the ground beef over medium heat. Add 1 tablespoon curry powder, 1 teaspoon cumin and ½ teaspoon paprika. Season with salt and pepper to taste. Set aside.
- In a large skillet or dutch oven, heat the olive oil over medium heat for a minute or two. You want the veggies to sizzle a little when you throw them in. First, sauté the carrots and onions for 3-4 minutes. Then add the potatoes, garlic and the remaining curry powder, cumin and paprika and continue to cook, stirring frequently for another five minutes.
To fill the samosas:
- Add the peas and the broth and simmer over low to medium heat for another 10 minutes, or until the potatoes and carrots are tender and most of the liquid is absorbed. If the mixture starts to boil, turn the heat down a bit. Season to taste with salt and pepper. Use the meat and veggies together or separately.
This made enough to fill about 20 samosas.
- Make your paste by combining the 2 tablespoons flour with a few tablespoons water. You’ll want it to be fairly thick, like liquid glue.
- Cut a tortilla in half. With the curved side of one half-moon facing you, make a triangle by folding one edge toward the middle and then the other. Seal the edges with a little of the flour paste, pinching to make sure they stick. Pick up the triangle and open it so you have a cone. Stuff with a few tablespoons of your filling. Now you're going to seal the top. Fold one edge of the tortilla over the center, and then fold the other edge on top to close it, sealing with some more flour paste.
- Heat about a 1/4 inch of oil — canola works well — in a large non-stick skillet over medium-high heat. When it’s very hot, fry the samosas in batches. I did four at a time. They will brown up very quickly so watch carefully; they’ll only need about 30 seconds per side.
- Transfer finished samosas to a paper-towel-lined plate.
20 may sound like a lot but believe me, these will disappear in a flash!