Samosas are not usually something I make on a whim. Samosas require thorough planning, since making them involves multiple steps, the kind that would deter even the most enthusiastic cook, i.e., dough-making and frying.
But every time I make samosas, my hard work is always well appreciated by the family and usually elicits requests of more, please. Try saying no to those pleading eyes. You have no idea how hard it is to be the cook!
On a recent unusual burst of energy brought on by a good night’s sleep, I woke up very early and instead of having the usual cereal or toast or bagel for breakfast, I made a big pan of breakfast potatoes.
The family, however, didn’t stir for another 4 hours, by which time the potatoes had lost their crispness. Potatoes are fickle that way.
I could have just turned them into breakfast burritos but my mind just went to samosas for some reason. I think it was from watering and looking at the rhubarb in the garden.
And this clump of sheep sorrel.
My rhubarb grows green, with just barely a hint of red on the very bottom of the stalk. The last time I tried making rhubarb compote out of it, nobody wanted to touch it. Washed-out brownish green isn’t the most appealing color for food.
But this rhubarb has a nice bright tart flavor and is not in the least bit stringy. And if you use it in a savory and not dessert-y recipe, hidden inside as filling at that, I don’t think anyone would object. It’s time for it to be useful in the kitchen.
And the sorrel? It’s also tart and bright and green. Just seems so right to fill the samosas with.
I did say it was an unusual day, didn’t I?
So, while these may not be your normal, regular, usual samosa ingredients, I can confirm to you that the results were sensational. These samosas received more “more, please” than any other I’ve made. These are my spectacular samosas!
- 2 teaspoons whole coriander seeds
- 1 teaspoon whole cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
- Salt & pepper
- 2 cups all-purpose flour
- ½ teaspoon salt
- 3 tablespoons canola oil
- 6 - 8 tablespoons cold water
- 1 medium onion, chopped
- 1 cup finely diced rhubarb (substitute with amchoor powder or lemon juice)
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 tablespoon olive oil
- 2 cups cooked potatoes, chopped
- 1 cup frozen peas, thawed
- 2 tablespoons chopped sorrel leaves (or more cilantro, or mint)
- 2 tablespoons chopped cilantro
- Canola oil for frying
- Start by preparing the spice mix. Toast coriander and cumin seeds in a small pan over low heat. Cool before grinding. Add turmeric, paprika, garam masala, salt & pepper, and mix. Set aside.
- To make the samosa wrappers, mix flour and salt, then add the oil. Using a fork, stir to distribute oil evenly. The flour mix should be crumbly. Add the cold water and continue stirring until dough comes together into a rough ball, just like making a pie crust. If you feel that the dough is too dry, add more water, 1 tablespoon at a time.
- Once the dough forms a ball, lift it, pat it into a disk, then wrap with cling wrap and set aside while you make the filling.
- In a large skillet or sauté pan, heat olive oil on medium-high heat.
- Cook onion and rhubarb until they are soft. Add garlic and jalapeño. Stir for another minute, then add the spice mix. Continue stirring to distribute the spice.
- Add the potatoes. As you're cooking, mash some of the potatoes slightly with the back of your spoon. It will make stuffing the samosas easier.
- Add the peas, continue to cook for another couple of minutes until the peas are cooked. Add the sorrel or herbs last. Set aside to cool.
- Divide dough into 10 equal pieces, roll each into a ball.
- Work with only 1 ball at a time, covering the rest so they stay soft. Using a rolling pin, flatten the dough ball into 6-inch circle. It should be very thin. You can use a large cutter to trim the edges. (*See how-to photos below)
- Cut the circle in half, and form each semi circle into a cone, pressing seams to seal. Stuff with about 1 - 2 tablespoons of filling, then seal the opening. (*See how-to photos below)
- Continue with the rest of the dough and filling.
- Heat oil in a deep frying pan. Drop samosas gently one by one into the hot oil, but don't crowd the pan. Fry in batches instead. Fry for about two minutes, then flip and fry for another 2-3 minutes, or until samosas are golden brown. Drain on paper towels.
- Best served with chutney. Tamarind chutney is my favorite, but any chutney or even tomato ketchup will be good.
If you like this recipe, please give it a ⭐⭐⭐⭐⭐ rating in the comments section below. Thanks!
Lovely! I still have rhubarb left, will have to try…
Thanks! And I’ll have to try your rhubarb cookies ?
We love samosas. But because they’re so much work, I make them once or twice a year. I’ve never had rhubarb and sorrel before, but I get you about the rhubarb compote ? maybe make some chutney ?
Beautiful pictures Angie! you’re making me want to get all my samosas ingredients out and start making them ?
Oh rhubarb chutney is a great idea! Sorrel is very sour, much more than rhubarb which can be slightly sweet. At least mine is. They may be unusual in samosas, but they really work. I was very pleasantly surprised. Thanks, Lizet! Now it’s your turn to make your samosas ?
Yum! These definitely sound a little labor intensive, but they look worth it 😀 Those step by step pictures are definitely helpful!
Thanks, Alex! It’s always just the thought of making samosas that usually stops me, but once I start it’s really doable and enjoyable. Really! ?
I never would’ve thought to put all those filling ingredients together, but the samosas sure look delicious 😀
They’re not what you’d consider traditional I guess, but they work together. Samosas always need a little bit of sour added anyway, usually amchoor powder or lemon juice, so might as well use what you grow ? Thanks, Jess! Any chance you wanna cohost sometime?
My mouth is watering! I want I want I want! But am too lazy to make them! Can I just come over?
If you can make homemade pop tarts, you can definitely make samosas! But you can come over anytime. Will be quite a long drive, though ?
Such an intriguing samosas filling Angie and I so love the sound of it! I absolutely adore this little snack but have never made my own before so it might be the time to change that. YUM! 🙂
Oh my this looks so yummy!! Thanks for sharing at the What’s for Dinner party.
Thanks, Helen! No problem, love your party ?
Oh my Angie, where to start! Breakfast potatoes? Yum! Up four hours before everyone else?! Rhubarb in samosas? Say what? Rhubarb in samosas? Perfect! We’ve been using our rhubarb in lentil dhal as we were running out of rhubarb ideas – samosas are a fantastic idea (and you detail the process so well)! I love your photos too – it’s hardly surprising you got asked for more! Thank you for bringing them to your Fiesta this week! 😛 xxx
Thanks, Laurena! I really think rhubarb is well suited for samosas, and probably in dhals too. Anything that calls for amchoor powder, pretty sure rhubarb makes a good substitute. Thanks so much for cohosting ??
Spectacular is the right word!!! They look so good, and the filling sounds great on it’s own 🙂
Thanks, Elaine! You’re so sweet ??
These are indeed spectacular, Angie!!! I don’t think I would go through all the steps so I’d grab some from your yummy creation! 😀 Have a fab week! x
Oh c’mon Jhuls, you can definitely make these, they’re not that hard! Quite fun to make actually ?
Wow!! These are so amazingly creative and I bet they taste spectacular!!
Thanks so much, Amy! They did taste pretty awesome ?
great samosas method and recipe
Thanks, Rita!
Dear Angie,
I have processed with the recipe exactly as you described with the exact amount of ingredients. Unfortunately my dough turned out hard to roll. I was told that I should have used warm water instead of cold. When I compared your post to others I noticed you used less water. Would you please advise as to what could have gone wrong. Thanks with all due respect.
Can you elaborate what you mean by hard to roll? Like it’s hard as a rock, or difficult to roll due to it being too crumbly? My dough uses just enough water and oil so that it stays tender, too much water tends to make wrappers that are in fact, hard. By all means, you can adjust the amount of water as well as the temperature as you see fit. Recipes in general are just guidelines. You are allowed to make adjustments. Remember also, temperature in the room as well as humidity can affect dough-making. Hope this explanation helps.