Squash and Bacon Samosas
I adapted the samosa dough from Julie Sahni's book Savoring India that she wrote for Williams-Sonoma. Everything I've made from it has been absolutely delicious.
Makes 16 samosas
2 cups all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking powder
¼ cup vegetable oil
2/3 cup water less 1 tablespoon white wine
2 tablespoons cornstarch
¼ cup water
1 1/2 cup Winter squash mash
2 medium boiling potatoes cooked until tender and peeled after cooking
1 bacon slice
½ teaspoon cumin
1/8 teaspoon cardamom
1/8 teaspoon coriander
1 teaspoon salt
½ leek, chopped, or 1/2 chopped yellow onion
vegetable oil for deep frying
Mix together the flour, salt, and baking powder in a medium bowl. Add 1 tablespoon of wine to a measuring cup and then pour in enough water to equal 2/3 cup liquid. Add the oil to the cup and stir. Pour the liquid ingredients into the dry gradually while stirring with a fork. You want the mixture to come together just enough to be kneaded so you may have some liquid left over. Knead the dough on a floured surface until it forms a soft dough. Return the dough to a clean, oiled bowl, cover with a cloth, and let rest for ½ hour. In the meantime, make the filling.
Mash together the squash and potato. Cook the bacon until crisp. Remove the bacon to drain. Add the leek and cook until softened in the bacon fat. Sprinkle on the spices and salt and cook until fragrant, about 1 minute. Scrape in mashed potatoes and squash and cook until most of the liquid has evaporated.
Roll the dough out to an 18-inch rope between your fingers.
Cut into 8 even pieces. Working with one at a time, roll a piece into a 6-inch circle. Cut it in half. Add heaping tablespoon of filling to one side. Brush with dissolved cornstarch and form a cone. Seal the edges. When finished with a samosa, set it onto a baking sheet lined with parchment, wax paper or silicone pan liner. Repeat with reamining samosas. Samosas can be frozen at this point.
Heat oil in a large, heavy pot until 325º F. Fry for about 7 minutes or until browned. If you're cooking them from the freezer, you will need to cook them a little longer. Drain and serve with cilantro chutney.
I adapted the samosa dough from Julie Sahni's book Savoring India that she wrote for Williams-Sonoma. Everything I've made from it has been absolutely delicious.
Makes 16 samosas
2 cups all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking powder
¼ cup vegetable oil
2/3 cup water less 1 tablespoon white wine
2 tablespoons cornstarch
¼ cup water
1 1/2 cup Winter squash mash
2 medium boiling potatoes cooked until tender and peeled after cooking
1 bacon slice
½ teaspoon cumin
1/8 teaspoon cardamom
1/8 teaspoon coriander
1 teaspoon salt
½ leek, chopped, or 1/2 chopped yellow onion
vegetable oil for deep frying
Mix together the flour, salt, and baking powder in a medium bowl. Add 1 tablespoon of wine to a measuring cup and then pour in enough water to equal 2/3 cup liquid. Add the oil to the cup and stir. Pour the liquid ingredients into the dry gradually while stirring with a fork. You want the mixture to come together just enough to be kneaded so you may have some liquid left over. Knead the dough on a floured surface until it forms a soft dough. Return the dough to a clean, oiled bowl, cover with a cloth, and let rest for ½ hour. In the meantime, make the filling.
Mash together the squash and potato. Cook the bacon until crisp. Remove the bacon to drain. Add the leek and cook until softened in the bacon fat. Sprinkle on the spices and salt and cook until fragrant, about 1 minute. Scrape in mashed potatoes and squash and cook until most of the liquid has evaporated.
Roll the dough out to an 18-inch rope between your fingers.
Cut into 8 even pieces. Working with one at a time, roll a piece into a 6-inch circle. Cut it in half. Add heaping tablespoon of filling to one side. Brush with dissolved cornstarch and form a cone. Seal the edges. When finished with a samosa, set it onto a baking sheet lined with parchment, wax paper or silicone pan liner. Repeat with reamining samosas. Samosas can be frozen at this point.
Heat oil in a large, heavy pot until 325º F. Fry for about 7 minutes or until browned. If you're cooking them from the freezer, you will need to cook them a little longer. Drain and serve with cilantro chutney.
Cilantro Chutney
Makes approximately 1 cup
1 ½ cups cilantro leaves
1 ½ tablespoon chopped tropea or other red onion
½ small red chili pepper
½ teaspoon granulated sugar
1 teaspoon cumin
1/2 teaspoon kosher salt
1 ½ tablespoon lemon juice
¼ cup extra-virgin olive oil.
Puree all ingredients in a food processor or blender until smooth.
Makes approximately 1 cup
1 ½ cups cilantro leaves
1 ½ tablespoon chopped tropea or other red onion
½ small red chili pepper
½ teaspoon granulated sugar
1 teaspoon cumin
1/2 teaspoon kosher salt
1 ½ tablespoon lemon juice
¼ cup extra-virgin olive oil.
Puree all ingredients in a food processor or blender until smooth.
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