Monday, May 9, 2011

Turkey Samosa Recipe

samosasEvery Indian mom has a signature dish. This recipe for turkey samosas is my mother-in-law's specialty. After 6 years, I finally had the chance to watch her prepare a batch of turkey samosas from start to finish. I tried to take as many photos along the way to help you as you make this great Indian treat.

The samosas that I have tried at most Indian restaurants are large, over stuffed with potato and for the most part, have a bland flavor. They are wrapped in a thick dough and deep fried. The turkey samosas that you will get using this recipe will taste completely different than most that you will find in a restaurant. They are bite-size, with a thin crispy wrapper and packed with spicy turkey and vegetables.

When you make turkey samosas, you will need to make 5 components and then combine them to form the filling. Then you will assemble the samosas using the filling, pot-sticker wrappers, and water to seal the samosas. My mother in law usually has a batch of filling on hand at all times. When people stop by the house, she can roll up a small batch of samosas, put them in the deep fryer, and serve them in a matter of minutes. So this recipe is another great choice if you are planning on having a party and you need to have some of the food prepared ahead of time.

Ingredients - ground turkey:
ground  turkey
1 pound turkey, ground
1/2 tspn turmeric
1/2 tspn garlic powder
1/4 tspn dry ginger
1/4 tspn crushed red pepper
1/4 tspn cayenne pepper
1/2 tspn Kosher salt
1/4 tspn black pepper

Ingredients - mixed vegetables:
mixed vegetables
1 cup peas and carrots
1/4 tspn turmeric
1/4 tspn garlic powder
1/8 tspn dry ginger
1/8 tspn crushed red pepper
1/8 tspn cayenne pepper
1/4 tspn Kosher salt
1/8 tspn black pepper

Ingredients - potato mixture:

1/2 of a russet potato
1 tbsp canola oil
1/4 tspn turmeric
1/4 tspn garlic powder
1/8 tspn crushed red pepper
1/8 tspn cayenne pepper
1/4 tspn Kosher salt
1/8 tspn black pepper
1 tbsp tomato paste
1 tbsp water

Ingredients - cabbage mixture:
samosas - cabbage
1/4 head of cabbage
1/2 yellow onion, diced
1 tbsp canola oil
1/4 tspn turmeric
1/4 tspn garlic powder
1/8 tspn crushed red pepper
1/8 tspn cayenne pepper
1/4 tspn Kosher salt
1/8 tspn black pepper
1 tbsp tomato paste

Ingredients - onion mixture:
1/2 tspn fennel, ground
1/2 tspn cumin seeds, ground
1 large yellow onion, diced
2 tbsp canola oil
1 tbsp tomato paste
1/4 tspn turmeric
1/4 tspn garlic powder
1/4 tspn crushed red pepper
1/4 tspn cayenne pepper
1/4 tspn Kosher salt
1/8 tspn black pepper

Other Ingredients:
cilantro, chopped
pot-sticker wrappers
wontons
canola oil for frying

Preparation:
  1. In a skillet over medium heat, brown the ground turkey with spices and drain off excess fat (if needed).
  2. In another skillet over medium heat, cook vegetables with spices for about 5 minutes then remove from heat and set aside.
  3. Peel a russet potato. Cut it in half and dice one of the halves into small pieces.
  4. Add 1 tbsp of oil, diced potato, tomato paste, water, and spices to a skillet over medium heat. Cook for about 5 minutes then set aside.
  5. Shred 1/4 head of cabbage and dice 1/2 of a yellow onion.
  6. Add the oil, onions, cabbage, tomato paste, and spices to a skillet and cook for about 5 minutes over medium heat. Remove from heat and set aside.
  7. In a large mixing bowl, combine the potato and cabbage mixtures. Mix in the vegetables and set aside.
  8. In a skillet over medium heat, add the ground fennel and cumin seeds. Heat the seeds for a couple of minutes.
  9. Add 2 tbsp oil to the skillet along with 1 large diced yellow onion, 1 tbsp tomato paste, and spices. Cook for about 5 minutes then remove from heat.
  10. In a large bowl, combine the turkey mixture with the onion mixture.
  11. Combine the turkey and onion mixture with the cabbage mixture.samosa - turkey cabbage mix
  12. Add chopped cilantro to the mixture to taste.
  13. Place a small amount of the mixture on a round pot-sticker wrapper. Wrap the wrapper around the mixture and seal with a small amount of water or egg yolk.
    samosas
    samosa - open
  14. Press the edges with a fork to form a good seal.
    samosa - pre -fry
  15. Fry the samosas in canola oil until golden brown. Remove and serve hot with your favorite dipping sauces.
Indian Flag India

No comments:

Post a Comment