Samosas

Samosas!

Samosas!

Around three or four o'clock yesterday afternoon I decided to make samosas.  While some of us decided to relax and read, the rest chipped in and made the delicious Indian hand pies in no time!

For a look at what we did, I've posted some snaps below.  You can find the full Saveur recipe Here.  Below are the three adjustments we made to the original recipe:

1. We doubled the amount of russet potatoes called for in the recipe. (the adjustment resulted in just the right amount of filling)

2.  We replaced 2 Tbsp Canola Oil with Coconut Oil and cooked the samosas in coconut oil.

3.  We left out the mint and the small green Thai chiles.

Here are some images of the steps based on the instructions outlined in the original recipe.

Adding water to the flour, butter and salt

Adding water to the flour, butter and salt

Formed dough

Formed dough

Divided balls that were put in to the refrigerator to chill

Divided balls that were put in to the refrigerator to chill

Filling ingredients

Filling ingredients

Cumin was popping, onion and ginger added

Cumin was popping, onion and ginger added

Added ingredients to the cooked and coarsely mashed potato and carrot to make the filling

Added ingredients to the cooked and coarsely mashed potato and carrot to make the filling

Rolling and shaping the dough

Rolling and shaping the dough

6" each

6" each

Cut, then chill in batches while shaping and filling 4 at a time

Cut, then chill in batches while shaping and filling 4 at a time

Fill, moisten edges and...

Fill, moisten edges and...

Pinch to seal

Pinch to seal

Avoid crowding the pot by frying in smaller batches (recipe makes about 24 total samosas)

Avoid crowding the pot by frying in smaller batches (recipe makes about 24 total samosas)

We enjoyed ours with a little Britt's Curry Kraut and fresh salad

We enjoyed ours with a little Britt's Curry Kraut and fresh salad

Hope you get a chance to make some with your family.  And if you do, I'd love to hear what you think of them!