Jumbo Turkey Samosas Recipes

THE BEST SAMOSAS

Steps:

• For the dough: Whisk together the flour, ajawain, if using, and the salt. Add the oil and, using your hands, rub it into the flour mixture until fully incorporated. While stirring with a wooden spoon, gradually add the water, until a shaggy dough is formed. Transfer the dough to a work surface and knead until soft and pliable, about 3 minutes. Rub a little oil, about 1 teaspoon, over the dough, place on a plate and cover with a damp towel. Let the dough rest in the refrigerator for at least an hour or overnight.
• For the filling: Put the potatoes in a medium saucepan, cover with cold tap water by about 2 inches, and season with salt. Bring to a boil, lower the heat, and simmer until tender, about 10 minutes. Drain, transfer to a medium bowl and set aside to cool slightly. Using a fork, slightly smash the potatoes.
• Meanwhile, in a small food processor (mini-chopper), combine the onion, ginger, garlic, chiles, and 1 tablespoon water and puree to a paste.
• Heat the ghee in a large skillet over medium-high heat. Add the mustard and cumin seeds and cook, stirring constantly, until fragrant, about 30 seconds. Add the onion paste, salt, garam masala and turmeric and cook, stirring, until lightly browned, about 4 minutes. Add the potatoes and cook, stirring and mashing lightly with a wooden spoon, until hot, about 2 minutes. Stir in the peas. Remove from the heat and stir in the lemon juice, chopped cilantro and remaining 2 tablespoons water.
• To form the samosas: Divide the dough into 10 portions. Using your hands, roll each portion into a small ball. On a floured work surface, using a rolling pin, roll each ball into a 7-inch wide disc. Cut each disc in half.
• Set a small bowl of water beside you. Working with one dough semi-circle at a time, fold half of the straight edge up to the rounded side and wet its outside edge with a little water. Fold the other half up to form a cone, overlapping it with the other side by 1/4 inch. Press the edges together to form a seal. Hold the cone in one hand and fill it with about 1/4 cup of the potato filling. Slightly wet the inside of the rounded edge and fold it over the filling to enclose it. Press the edges together to seal. Repeat with the remaining dough and filling to make 20 samosas.
• In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat, and heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
• Working in small batches, fry the samosas until golden brown and crispy, about 5 minutes. Using tongs, transfer to a paper towel-lined baking sheet to drain. Serve immediately with tamarind sauce or your favorite chutney.
• For the ghee: Melt the butter in a small saucepan over medium-high heat. Skim off any of the white foam that comes to the surface with a spoon (being careful not to scoop up any yellow fat from the butter) and discard. Lower the heat to medium and simmer until all of the water has evaporated and the white milk solids have browned in the bottom of the saucepan, about 8 minutes.
• Line a sieve with cheesecloth or a coffee filter and pour the butter through into a container. Discard the browned milk solids in the sieve or reserve for another use. Use now or store in the refrigerator for up to 1 week. Yield: about 2 cups

TURKEY SAMOSAS

Steps:

• Make the samosa dough:
• In a large bowl, whisk together the flour, salt, and baking powder. Add the shortening and use a pastry blender or 2 forks to cut the shortening into the flour mixture until it resembles a coarse meal. Gradually add the water in 3 batches and use the pastry blender or forks to gently work it into the dough (the dough will be shaggy at first). Transfer to a work surface, and knead the dough until it's hydrated and starting to smooth out, about 5 minutes (the surface of the dough will still appear shaggy; it will smooth out during resting). Wrap the dough in plastic wrap and let it rest at room temperature for 2 hours.
• While the dough is resting, make the samosa filling:
• In a heavy large saucepan over moderate heat, melt the butter. Add the onion, garam masala, mustard seeds, cumin seeds, and curry powder and sauté, stirring occasionally, until the mustard seeds begin to pop and the onion is translucent, about 3 minutes. Add the garlic and sauté, stirring occasionally, until fragrant, about 30 seconds. Remove the pan from the heat and add the turkey, mashed potatoes, peas, and hot chiles and stir to combine. Adjust the seasoning as needed with salt and set aside to let cool before filling the samosas.
• Fill the samosas:
• Divide the samosa dough into 6 equal parts and roll each into a ball. On a lightly floured surface using a lightly floured rolling pin, roll each ball into a circle that measures about 8 inches across and is about 1/8 inch thick. DO AHEAD: The circles of samosa dough can be made ahead, layered between sheets of wax paper, wrapped in a double layer of plastic, and refrigerated for 24 hours or frozen up to 3 months. Defrost before using.
• Cut the dough circles in half, so that there are 12 semicircles. Use a pastry brush to lightly brush the flat edge of 1 semicircle with water then fold 1 corner up and over middle. Fold the second corner over to make a triangle, and pinch the corners of the triangle to seal (leave the rounded side open). Hold the triangle in your hand with the open rounded side facing up and let dough fall open to make a cone. Fill with 1/4 cup filling, lightly brush the remaining open edge of the dough with water and then pinch along the rounded side to seal. Repeat with the remaining dough and filling. DO AHEAD: Filled samosas can be frozen, well wrapped in plastic, up to 3 months. Fry them from a partially defrosted state.
• Fry the samosas:
• Line a large baking sheet with paper towels.
• In a heavy large saucepan or Dutch oven over moderate heat, heat the oil until a deep-fry thermometer registers 325°F. Working in batches, fry the samosas until dark golden brown, about 4 minutes. Transfer as done to the paper-towel-lined baking sheet to drain and cool. Continue to fry the remaining samosas, returning the oil to 325°F between batches. Serve hot with the Cilantro-Mint Chutney and/or the mango Chutney, if desired.

SAMOSAS

Steps:

• In a large bowl, combine flour, ghee, salt and caraway seeds until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients as desired. Set aside., Divide dough into 6 pieces. Roll 1 piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring 1 corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling., Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.