Indian Samosas

I am so excited to be able to post this recipe for you! My husband and I absolutely love samosas with their flakey yet doughy crust and and spiced potato and pea filling. Unfortunately, when Chris became vegan, we couldn't visit some our favorite Indian restaurants because they most likely included dairy in their recipes. So, we began to search for our own recipe to make samosas at home. After much trial and error, I think we finally developed a recipe that works for us!

Here is a mixture of the pastry dough after being kneaded just to perfection.

I rolled pieces of this dough into rounds that fit just about into my palm, then rolled them flat with my beloved French rolling pin.

I rolled out 10 pastries from the dough, which is enough to make 20 samosas.

For the filling, Chris sautéed onions and black mustard seeds.

Then added spices, and finally the potatoes - we used organic blues.

After being cooked down, here is the yummy filling!

Now time to stuff! Begin by cutting the dough circles in half and then folding them in half and pinching along the cut edge.

This creates a little cone.

Which you can stuff.

And then pinch closed.

Mmm ready to fry!

Heat up two inches of canola oil.

And when the oil is hot and will sputter when flicked with some water, place in the samosa and fry until golden.

Finished product. Mmmm enjoy!

For full recipe and ingredients, please click here!