Best Samosa Spiced Potato Jumble And Tvp Recipes

SAMOSA-SPICED POTATO JUMBLE (AND TVP)

Steps:

• Peel and chop potatoes into bite-size pieces and put in a pot of hot water. Bring to a boil and let cook.
• While potatoes cook, immediately boil water in a kettle and put the TVP in a regular soup bowl. When the water in the kettle boils, pour enough to completely cover (and even a bit more) the TVP, and cover the bowl with a plate. Set aside.
• Prepare onion and carrot. (You can even do this while you wait for the kettle to boil.).
• Heat peanut oil in a large frying pan over medium-high heat. When the oil is hot, add mustard seeds and coriander and stir around a bit. Cover with a big lid and wait until the mustard seeds pop (about a minute). Let them pop for about a minute, then remove the lid and add the prepared carrots and onion. You may want to turn the heat down a bit to calm things down (!).
• Saute the onion and carrot for 7 - 10 minutes, until the onions begin to brown. The potatoes are still cooking away in their pot.
• Prepare the garlic and ginger while the onion and carrot are frying.
• Add garlic and ginger to slightly-browned onion and carrot, saute one minute.
• Add cumin, turmeric and salt with a bit of water. Stir.
• Add potatoes (they should be cooked by now - otherwise, just wait and add them when they're cooked. A cooked potato should break apart easily when poked with a fork.) and frozen peas. Stir well to coat with spices. Saute, stirring regularly, until the peas are cooked (3 minutes).
• Take the lid off the TVP bowl and scoop the TVP into your potato jumble. Stir so that everything is well mixed together and coated with the spices.
• Serve on two big plates. Enjoy!

THE BEST SAMOSAS

Steps:

• For the dough: Whisk together the flour, ajawain, if using, and the salt. Add the oil and, using your hands, rub it into the flour mixture until fully incorporated. While stirring with a wooden spoon, gradually add the water, until a shaggy dough is formed. Transfer the dough to a work surface and knead until soft and pliable, about 3 minutes. Rub a little oil, about 1 teaspoon, over the dough, place on a plate and cover with a damp towel. Let the dough rest in the refrigerator for at least an hour or overnight.
• For the filling: Put the potatoes in a medium saucepan, cover with cold tap water by about 2 inches, and season with salt. Bring to a boil, lower the heat, and simmer until tender, about 10 minutes. Drain, transfer to a medium bowl and set aside to cool slightly. Using a fork, slightly smash the potatoes.
• Meanwhile, in a small food processor (mini-chopper), combine the onion, ginger, garlic, chiles, and 1 tablespoon water and puree to a paste.
• Heat the ghee in a large skillet over medium-high heat. Add the mustard and cumin seeds and cook, stirring constantly, until fragrant, about 30 seconds. Add the onion paste, salt, garam masala and turmeric and cook, stirring, until lightly browned, about 4 minutes. Add the potatoes and cook, stirring and mashing lightly with a wooden spoon, until hot, about 2 minutes. Stir in the peas. Remove from the heat and stir in the lemon juice, chopped cilantro and remaining 2 tablespoons water.
• To form the samosas: Divide the dough into 10 portions. Using your hands, roll each portion into a small ball. On a floured work surface, using a rolling pin, roll each ball into a 7-inch wide disc. Cut each disc in half.
• Set a small bowl of water beside you. Working with one dough semi-circle at a time, fold half of the straight edge up to the rounded side and wet its outside edge with a little water. Fold the other half up to form a cone, overlapping it with the other side by 1/4 inch. Press the edges together to form a seal. Hold the cone in one hand and fill it with about 1/4 cup of the potato filling. Slightly wet the inside of the rounded edge and fold it over the filling to enclose it. Press the edges together to seal. Repeat with the remaining dough and filling to make 20 samosas.
• In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat, and heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
• Working in small batches, fry the samosas until golden brown and crispy, about 5 minutes. Using tongs, transfer to a paper towel-lined baking sheet to drain. Serve immediately with tamarind sauce or your favorite chutney.
• For the ghee: Melt the butter in a small saucepan over medium-high heat. Skim off any of the white foam that comes to the surface with a spoon (being careful not to scoop up any yellow fat from the butter) and discard. Lower the heat to medium and simmer until all of the water has evaporated and the white milk solids have browned in the bottom of the saucepan, about 8 minutes.
• Line a sieve with cheesecloth or a coffee filter and pour the butter through into a container. Discard the browned milk solids in the sieve or reserve for another use. Use now or store in the refrigerator for up to 1 week. Yield: about 2 cups

SAMOSA FILLING - SPICY POTATO

Steps:

• Boil the potatoes and peel.
• Dice into 1/4 inch pieces.
• Into a hot cast iron frying pan, put the cumin and coriander seeds.
• Toss for about 30 seconds and remove seeds.
• Grind into powder.
• Heat 4 tablespoons of oil in a frying pan and sauté the onion until light brown.
• Add the peas, ginger, green chili, chili powder, fresh cilantro, salt, pepper and 3 tablespoons of water.
• Cover and simmer until peas are tender, about 5 minutes.
• Add more water if necessary.
• Add the diced potatoes, roasted and ground coriander and cumin seeds, lemon juice, garam masala and stir fry for 3-5 minutes.
• Allow stuffing to cool before filling the samosas.

SPICY POTATO SAMOSAS

Steps:

• To make the filling, put the potatoes in a pot and add water to cover by 1 1/4 inches. Bring to a boil over high heat and boil for about 20 minutes, or until the potatoes are tender. Test by piercing each with a knife. Drain and briefly set aside to cool, then slip off their skins. Cut out any unsightly eyes. Allow the potatoes to cool completely and firm up (refrigerate them overnight, if you want) before cutting them into 1/4 to 1/2-inch cubes. You should have a generous 1 1/2 cups. Set aside.
• Heat the oil in a medium skillet over medium high heat. Add the coriander and cumin seeds and fry for about 30 seconds, until very fragrant and slightly darkened. Add the onion and ginger, and cook, stirring constantly, for about 2 minutes, or until soft , compacted, and frothy. Add the potatoes and cook, stirring frequently, for about 4 minutes, or until a number of the pieces are tinged golden brown. Remove from the heat and stir in the peas and cilantro. Sprinkle on the salt, cayenne, and garam masala. Stir and finish with the lemon juice. Cool for a few minutes, taste, and make any flavor adjustments. Aim for a slightly intense flavor because it will mellow a tad Transfer to a bowl and set aside to cool completely before using. You should have about 1 2/3 cups. (The filling can be prepared up to 2 days in advance, covered in plastic wrap, and refrigerated. Return it to room temperature before using.)
• If the dough was refrigerated, return it to room temperature before using. Line a baking sheet with parchment paper. On an unfloured or very lightly floured surface, roll the dough into a 6-inch log. Use a knife to cut the log into 6 pieces. (Halve the log first to easily cut even-size pieces. The tapered end pieces should be cut a little longer than the rest.) Cover with plastic wrap or a kitchen towel to prevent drying. Working with half of the dough pieces at a time, flatten each piece of dough with the palm of your hand. Use a rolling pin to roll the dough into a 6-inch-diameter circle; roll from the center to the edge to create a nice circle. There is no need to make it thicker in the middle. Use a knife to cut it in half. Set aside. A little overlapping is fine; the wrappers should not stick together. Repeat with the other 2 dough pieces to create 6 half-circle wrappers. Keep covered to prevent drying. Because the wrappers tend to shrink after rolling, I like to reroll each one to ensure it is fully 3 inches wide; the length is not as important. For each samosa, drape a wrapper over your fingers with the curved edge toward your thumb and the midpoint of the straight edge over your index finger. Use your finger to moisten half of the straight edge facing you with water. To create the cone, bring the dry half of the straight edge to the front and overlap the moistened edge by about 1/4 inch. Use your fingers to press the tip closed and apply pressure along the seam both inside and outside the cone to yield a solid seal. Support the cone as you fill it by holding it in one hand about halfway up from the tip. Use a spoon to put 2 generous tablespoons of the potato mixture inside the cone, tapping it down lightly. Moisten half of the rim of the cone with water and then press the edge together to seal well. (The pastries will still be tasty if the seal breaks during frying; they'll just be a little greasy.) Put the finished pastry, seam side down, on the prepared baking sheet. Fill the remaining 5 wrappers before rolling and filling the other 6 dough pieces. You do not need to cover the assembled pastries as they wait to be fried. In fact, the crust fries up nice and flaky if left out to dry for about 20 minutes (about the amount of time it takes to shape all the samosas); turn them once so all sides dry out a bit. Cover them with a kitchen towel if they have to wait longer, lest they overdry and lose their seal.
• Put a paper towel-lined platter next to the stove. Pour oil to a depth of 2 inches into a wok, deep saucepan, or Dutch oven and heat over medium-high heat to about 310°F on a deep-fry thermometer. Frying for a long time at a moderately low temperature between 300° and 330°F ensures delicate, flaky results. (If you don't have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if it takes 2 to 4 seconds for bubbles to rise to the surface and encircle the chopstick, the oil is ready.) Working in batches of 4 to 6 to avoid crowding, gently drop the pastries into the hot oil and immediately lower the heat slightly. The samosas will float to the top after about 15 seconds. Spoon hot oil over the puffy tops 2 or 3 times; this facilitates even cooking. The temperature will drop initially and then slowly rise. Expect to gradually lower the heat to keep the oil around 330°F. (If you don't have a thermometer, do the chopstick test a couple of times as the dumplings cook; if bubbles rise immediately to the surface and encircle the chopstick, the oil is too hot.) Fry, turning them often and pressing them down below the oil level, for about 10 minutes total, or until golden brown. Use a skimmer to scoop up and transfer them to the platter to drain and cool. Adjust the heat before frying more.
• Allow the pastries to cool for about 5 minutes before serving with the chutneys. Refrigerate left over pastries. They are best reheated by frying for about 2 minutes in 2 inches of 350°F oil. For less hassle-and less crisp results-reheat the samosas in a 350°F oven or toaster oven, turning midway, for about 12 minutes, or until gently sizzling and hot.
• Drape a wrapper over your fingers, moisten half of the straight edge facing you, and overlap the dry and moistened halves of the edge by about 1/4 inch.
• Press the tip closed and seal by pressing the seam both inside and out. Support the cone as you fill it by holding it in your hand.