Ingredients:
- 2 large potatoes (boiled)
- 1 onion
- 2 green onions (optional)
- 4 sprigs cilantro
- 1 Serrano pepper
- 3 cloves garlic
- 4 tablespoons lemon juice
- 1 teaspoon chili powder (or crushed pepper will work)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 teaspoon sesame seeds
- 1/2 cup olive oil
- 1 cup corn oil
- 2 tablespoons flour
- 1 bag of thin fresh smaller sized Mexican flour tortillas (there is a longer way to make the pastry part of this dish yourself from scratch, for the sake of ease, they use tortillas for this step).
- Begin by boiling your potatoes, then peel and mash them into small pieces put into a large bowl.
- Add 4 sprigs finely chopped cilantro.
- Add 3/4 of your 1 finely chopped onion (leaving remaining bits for frying in pan later).
- Add 2 sprigs of finely chopped green onion.
- Add 1 teaspoon chili powder (or crushed peppers) and 1/2 teaspoon black pepper, 1 teaspoon salt to bowl and mix.
- (we use food processor for this next step) - Add 3 cloves garlic, 4 table spoons lemon juice, and 1 Serrano pepper and a 'dash' of salt into processor (as salt can help breakdown the mix better), mix until very fine.
- Pour 1/2 cup olive oil into a frying pan, turn on high heat.
- Once pan is hot, add your remaining onion and begin to brown.
- Once onions are beginning to brown, add your lemon, garlic, pepper mix
- During this process you can add your 1 teaspoon of turmeric and 1 teaspoon sesame seeds to pan.
- When mixture is completely browned, pour over your bowl of potatoes and mix, using hands is preferred as it mashes ingredients together more evenly.
Adding filling to the pastry (tortilla):
- Put 3 tablespoons of flour into a small bowl, mix a little water in until consistency is gooey and thick (but still moves as a wet liquid, not a paste). Mix this very well.
our filling is ready to be added to the tortillas. Now, there are two ways to do this depending mainly on your skill with folding and or the quality of the tortillas used (make sure to use the smaller size tortillas, the large flour ones won't really work). Some tortillas can be too dry and may break when folding (which is why fresh tortillas is best), and some tortillas are too thick. If this is the case, there is an easy way to fold your samosas and they will still turn out tasty. It is considered a "cheating way," but it gets the job done. Basically, cut your tortillas in half down the middle, fill one half with 2 tablespoons or so of filling. Use the flour/water mix and dribble a little bit of it on the opposing edges of your tortilla. Then fold it completely over your filling, and begin to press the edges together. The goal being that the flour/water mixture acts as a glue, so keep pressing firmly until you see no open edges (you do not want the hot oil you fry them in later to leak inside the pocket). They will be in a soft rounded looking triangle shape. Set aside and continue until mixture is finished.
To learn how to fold the samosas the traditional way, here is a wikipedia link that shows you step by step how to fold and fill the samosa pastry.
Now that all your samosas are filled and closed up, you're ready to fry. Fill a pot with a 2 inches of corn oil (or as you see fit). Turn onto high heat. Place 2-3 samosas at a time once oil is hot, the will begin frying right away. Keep an eye on them once they're in the pot, if they're browning too quickly, turn heat down, if they're taking to long turn heat up. They should brown within 30 seconds or so of being in the oil, make sure to flip them over and brown both sides.
Set aside on plate with paper towel down to capture remaining oil.
They're now ready to eat, we made a homemade spicy chutney sauce to go with it, but this is something you can definitely buy at an local ethnic grocery store.
Below are my attempts made later on by myself, though I know I'm not folding it 100% accurately, they turned out pretty cute to me! (and VERY yummy!)
