As a kid and this followed along into adulthood, I love the combination of sweet, spicy, hot, and sour in food. I think this combination makes for an exciting and tantalizing food sensory experience, hence I have a tendency to bring these flavors to fruits and vegetables whenever possible.
So, It was time to update an old recipe, I’ve been meaning to do this for a while and make it clear on how one makes a samosa. The method is the same, roll out circles, cut out semicircles and then make cones to fill them up. You could also use an empanada dough here, if you have a favorite recipe on hand already. This is my go-to-samosa dough recipe and it also works for the more classic Punjabi samosa that contains the potato filling.
For the filling: I recommend simply dividing the filling into 16 equal parts by weight and then using it to fill the samosa pastry. Some people prefer spoon measurements so I included those but dividing it up by weight first makes less room for variation and you should not have filling left behind.
Makes 16 samosas
for the apple filling
2 Granny Smith apples, peeled, cored and diced into 1/4 inch [6mm] cubes
2 Red Delicious apples, peeled, cored and diced into 1/4 inch [6 mm] cubes
2 Tbsp lime or lemon juice
1 Tbsp cornstarch
1 Tbsp unsalted butter
1/4 cup [35 g] golden raisins or sultanas
1/2 tsp Indian black sea salt/kala namak
1/2 tsp dried ginger powder
1/2 tsp ground cumin*
1/2 tsp chili flakes
1/4 tsp ground green cardamom (seeds from about 2 large green cardamom pods)
3 to 4 Tbsp packed muscovado sugar or jaggery
Toss the diced apples with the lime juice. Then sprinkle the cornstarch and fold with a spatula to coat evenly.
In a medium saucepan, melt the butter on medium-high heat. Add the raisins and cook for 45 to 60 seconds until they just start to swell up and sear slightly. Add all the spices from the black salt to the cardamom and cook for 30 seconds. Then stir in the apples, increase heat to high and bring the contents of the saucepan to a bubble, immediately reduce heat and cook for about 5 to 6 minutes, until the apples are tender but not mushy. Remove from heat and cool completely before use. You can make this a day ahead and refrigerate.
*toasting the cumin seeds before you grind them really makes the aroma of the cumin pop. To toast, heat a small dry skillet over medium-high heat and toast the seeds for 45 second until the just start to brown and you can smell the aroma of the seeds. Remove from heat, let the seeds cool in a small plate, and then grind to a fine powder using a mortar and pestle.
for the samosa pastry
2 cups [280 g] all-purpose flour
1/2 tsp fine sea salt
2 Tbsp neutral oil oil
5/8 cup or 10 Tbsp [150 ml] cold water
about 3 cups [720 ml] grapeseed or canonla oil for frying (use a neutral tasting oil with a smoke point above 350F [180 C])
Sift the flour and the salt in a large mixing bowl. Make a well in the center and add the oil in the center and mix with clean hands till the mixture starts to get crumbly. Add 2 Tbsp of water at a time and mix the ingredients together until the dough starts to come together. Transfer the dough to a clean surface and knead for at least 5 to 6 minutes until you get a smooth pliable dough. Shape the dough into a ball and cover with cling film and let rest for at least 30 minutes.
Get the apple filling out, divide it into 16 equal parts and make sure it is completely cooled to room temperature before use or the pastry will be difficult to handle when shaping.
To shape the samosas, divide the rested dough into 8 equal parts by weight and shape each into a ball. Roll out one ball of dough to form a 6 inch [15 cm] circle (about 1/2 mm [0.05 cm] thick). Using a sharp knife, cut the disc in half. Take one half and moisten the edge of the straight edge with a little water. Roll and fold the dough to form a cone, seal the tip by pinching and press down the wet side. Fill the cone with about the apple filling using a Tbsp and fold over the open edge. Dampen with a little water and then press to seal.
Heat enough oil in a medium cast-iron pot or heavy bottom saucepan on medium-high heat until it reaches 350F [180 C]. Once the oil is hot, fry the samosas in batches, about 1 to 2 at time for about 4 to 5 minutes until the pastry turns golden brown. Remove the samosas with a slotted spoon and place them on a sheet of absorbent paper to absorb the excess oil. Serve warm with the date and lime syrup (see recipe below) or my sweet tamarind chutney.
Date and Lime Syrup
This is a quicker alternative to the sweet tamarind chutney. The recipe can be easily doubled.
Makes about 1/4 cup [60 ml]
1/4 cup [60 ml] date syrup
2 Tbsp fresh lime juice
2 Tbsp water
1 teaspoon amchur/dried unripe mango powder
1/4 tsp red chili powder
Mix all the ingredients together in a small bowl, except for the salt. Taste and adjust the seasoning with salt as needed. If the syrup is too sweet, add a bit more water.