Samosa Madness

Teaching 17 kids ranging in age from 4 to 10 how to make samosas and chutney, what kind of madness is that?


Photo Credit, Tab Kejriwal

The kind that ensured at "So Samosa!" held on January 31st at Roscoe Village's Smarty Party. With the assistance of accomplished home cook, Nikita Kejriwal, we rolled, filled, and shaped approximately 75 samosas, frying them up while the kids played a spirited game of Blind Man's Bluff. Two hours later, parents and children alike went home tired, satiated, and more than a little dusty from the flour.


Photo Credit, Tab Kejriwal

Nikita graciously shared the recipes with me to post here. Each variety would be a welcome treat for parents and children alike.

Samosa Dough

2 cups all purpose flour
1/4 cup melted ghee or vegetable oil
1/2 teaspoon kosher salt
vegetable oil for frying

Combine the ingredients in a medium bowl and knead into a semi-soft dough using a bit of water. Cover with saran wrap and let rest for 1/2 hour. Divide dough into 8 to 9 portions. Roll each portion into a ball. Flatten out the dough using a rolling pin and a little oil to about 1/8-inch thickness. Cut each circle into 2 semi-circles. Brush the straight edges with a little water. Form into cones by meeting the straight ends of the semi-circle, overlapping slightly. Seal firmly. Fill with stuffing and close the samosa by overlapping the edges slighly. Seal into a triangle. Set the formed samosas on a parchment or silicone lined baking sheet until ready to fry. Heat about 4 inches of vegetable in a large pot to 325 F. Fry until the samosas are golden brown. Drain on crumpled paper towels. Serve hot with with chutney.

Potato-Pea Filling

2 medium potatoes, boiled and peeled
1/4 cup cooked peas
2 tablespoons finely chopped cilantro
1/2 teaspoon paprika or red chili powder for heat-tolerant palates
1/2 teaspoon garam masala
kosher salt to taste

Mix together all ingredients in a medium bowl.

Spinach-Paneer Filling

1 tablespoon vegetable oil
1/2 teaspoon paprika or chili powder
1/2 teaspoon garam masala
2 cups cooked spinach
1/2 cup paneer or drained cottage cheese
kosher salt to taste

Heat 1 tablespoon oil in a large skillet. Add paprika or chilli powder,garam masala, and spinach. Add salt to taste. Cook for 2 minutes. Let the spinach come to room temperature and add cheese.

Cilantro Chutney

1/2 raw green mango peeled
2 bunches of cilantro, heavy stems removed
kosher salt to taste
1/2 cup lime juice

Puree in a food processor. If you're hard core, you could always grind it into a paste into a mortar and pestle (a great job for little boys).