It’s time for Potluck again with I Heart Cooking Clubs. I love Potluck week because we get to use any recipe from any covered chef that has been part of IHCC! WE are enjoying the recipes of Donna Hay for this 6 months, but I missed a few weeks with Madjur so I am using her recipes for the Potlucks! And I do love Indian Cuisine. Like these


    Deep Fried Samosas

Every culture, so it seems, have a fried pastry filled with veggies and/or meat. These are the Indian version. They can be made with minced meat – lamb – or with just the potatoes and peas. Either way it is the spices that make all the different – coriander, cumin, garam masala.

    225 g (2 cups) plain flour
    1/2 teaspoon salt
    4 tablespoons vegetable oil plus a bit more
    4 tablespoons water
    4-5 medium potatoes, boiled in
    their jackets and allowed to cool
    4 tablespoons vegetable oil
    1 medium-sized onion, peeled and finely chopped
    175 g (1 cup) shelled peas. fresh or frozen (if frozen. defrost them first)
    1 tablespoon peeled. finely grated fresh ginger
    1 fresh. hot green chili. finely chopped
    3 tablespoons very finely chopped cilantro
    About 3 tablespoons water
    11/2 teaspoons salt. or to taste
    1 teaspoon ground coriander
    1 teaspoon garam masala (page 21)
    1 teaspoon ground. roasted cumin seeds
    1/4 teaspoon cayenne pepper
    2 tablespoons lemon juice
    Vegetable oil for deep-frying

Sift the flour and salt into a bowl. Add the 4 tablespoons of vegetable oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs Slowly add about 4 tablespoons water – or a tiny bit more – and form the dough into a stiff ball. Empty the ball out onto a clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set it aside for 30 minutes or longer.
Make the stuffing:
Peel the potatoes and cut them into 5 mm (114 inch) dice.
Put 4 tablespoons oil in a large frying pan and place over medium heat. When hot, put in the onions. Stir and fry them until they begin to turn brown at the edges. Add the peas, ginger, green chili, cilantro, and 3 tablespoons water. Cover, lower heat, and simmer until the peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out. Add the diced potatoes, salt, ground coriander, garam masala, ground, roasted cumin seeds, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may want more of both. Turn off the heat and allow the mixture to cool.
Knead the pastry dough again and divide it into 8 balls. Keep 7 covered while you work with the eighth. Roll this bailout into a 18 cm (7 inch) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 5 mm (114 inch) wide overlapping seam. Glue this seam together with a little water. Fill the cone with about 2112 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again. your seam should be about 5 mm (V4 inch) wide Press the top seam down with the prongs of a fork or flute it with your fingers. Make 15 more samosas. Put about 4-5 cm (1 1/2 inches) oil in a small. deep frying pan or Indian karhai and set over medium-low heat. When the oil is medium-hot. put in as many
samosas as the pan will hold in single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towels and serve hot. warm, or at room temperature.


The spices made these so good. I do love the combo of flavors. These would make a great appetizer. Or with the minced lamb, a great meal.

These are from Madjur’s Indian Cooking on page 54.

Check out the other cooks of IHCC and their Potluck Choices.