Story originally appeared on FoodCary.
Cary, NC – Summer is a more relaxed time which means amateur cooks can use those extra moments of the day to try out new recipes. CaryCitizen has asked chefs from local restaurants to contribute summertime recipes. This week, it’s Syed Yousuf from Kababish Café with a recipe for Summer Samosas.
For the Filling
For Ten Portions
2 or 3 large potatoes
1 chopped onion
2 chopped green chilies
3 tablespoons of cooking oil
1/2 teaspoon of ginger
1/2 teaspoon of garlic
1/2 tablespoon of tumeric
1/2 tablespoon of garam masala
1/2 tablespoon of red chili powder
1 teaspoon of coriander seed
1 tablespoon of lemon juice
Put the frying pan on low heat and pour oil. After a minute, add ginger, green chili, garlic and coriander to the pan. Stir with a spoon for two minutes until the mixture turns brown.
Then, add lemon juice, tumeric, red chili powder, garam masala and salt as needed. Stir for two minutes.
Slice the potatoes and stir in the mixture with the onion for two minutes. This will be the filling for the samosas and it is now ready. Keep it aside to get cool.
For the Dough
For Ten Portions
2 1/2 cups of refined flour (Maida flour if you can)
1 teaspoon of ajwain seeds
1 teaspoon of salt
4 tablespoon of clarified butter (ghee if you can)
With these ingredients, make the dough for the samosas. Once done, divide the dough into the appropriate number of portions based on how much filling you have made.
Roll those portions into flat, oval shapes. Then, cut each oval into two halves. Place the half of dough in your hand and fold into a cone shape and put filling inside the cone.
Deep fry the samosas with medium heat until the samosas turn a brown color.
Serve with tamarind and mint chutney for best flavor.
Recipe by Syed Yousuf of Kababish Café in Cary. Photo courtesy of Kababish Café.