• Ingredients:
  • 2 1/3 cup all purpose flour
  • ½ teaspoon cumin
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 4 tablespoons coconut oil
  • ¾ cup water
  • 2 tablespoons coconut oil, divided
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh minced ginger
  • 1 green chili pepper, cut in half
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 medium tomato, diced
  • ¼ cup fresh or frozen peas
  • ½ teaspoon turmeric
  • ½ teaspoon Garam masala
  • ½ teaspoon coarse salt
  • 1 tablespoon fresh cilantro
  • Water for sealing the samosas
  • Coconut or Peanut oil for frying

Looking for a fun weekend food project? Let the FunGuy suggest a delicious idea with some Indian samosas!

These certainly aren’t a “whip ‘em up and get ‘em out” kind of food. You have to take some time, put in some effort in order to get these together. While that may make them a only “once in a while” kind of treat, these can be easily be frozen after cooking and used for snacks or lunch all week long!

That is of course if there’s any left after that first bite.

DIRECTIONS:

  1. To make the dough for the samosas first place the flour, cumin, thyme, and salt into a bowl. Add in the coconut oil and mix together with your fingers. It should form small clumps. Add in the water and mix together until it comes together to form a stiff dough. Add more water a tablespoon at a time if needed. Knead the dough into a ball and cover with a wet cloth. Allow the dough to rest for about 30 minutes.
  2. While the dough rests, prepare the filling.
  3. Heat 1 tablespoon of the coconut oil in a sauté pan over medium heat. Add in the cumin and coriander seeds and allow them to cook until they start to crackle and pop; approximately 1-2 minutes. Add in the onion, garlic, ginger and chili pepper to the pan and fry for 3-4 minutes or until the onion is soft. Place the mushrooms into the pan and sauté 2-3 minutes. Next, add the peas and stir to combine. Lastly, add in the tomato, turmeric, garam masala, and salt. Stir well and cook another 5-7 minutes. Remove the chili pepper and discard. Alternatively if you want more spiciness, mince the chili pepper before adding it to the pan and leave it in.
  4. Turn off the heat, stir in the cilantro, and allow the filling to cool before assembling.
  5. Once the dough has finished resting, divide it into 10 evenly sized pieces. Roll the pieces into balls and set aside.
  6. Take one ball and roll it out into a long oblong shape, about the thickness of a large rubber band (about 1/8th inch thick). If the dough is too thick it won’t cook through and too thin it will fall apart while frying.
  7. Cut the rolled out dough in half width wise so that you have two longish pieces of dough. Wet the cut ends of each piece with your finger and water, fold the dough cut corner to cut corner to form a triangular “cup” for the filling to go into. Be certain to press the closed part together to seal it well. Spoon about a teaspoon of filling into the “cup”, wet the other edge with your finger and fold it over to make a pyramid shaped pouch. Make sure the edges are sealed well. Repeat with the rest of the dough and the filling.
  8. Pour about 2 inches of coconut or peanut oil into a deep frying pan. Heat it over high heat. Drop a little piece of dough into the oil and if it starts to bubble immediately, it’s ready.
  9. Add the samosas to the pan 4-5 at a time and allow to cook, turning occasionally, about 4-5 minutes or until golden brown. Transfer the cooked samosas with a slotted spoon to a paper towel lined plate to drain of excess oil. Repeat with the rest of the samosas.
  10. Let the samosas cool at least 5 minutes before serving.

Have a Fun meal!