As I had promised earlier, here are the samosas that I made as my Sephardic contribution to my local Hanukkah potluck 
Samosas (recipe from The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews
Factoid:
The oldest Jewish community in India was the Bene Israel of Mumbai. According to legend, it started as a group of shipwrecked Jews: seven men and seven women who were washed ashore around 175 B.C.E. Their cuisine was basically Indian, and they observed kashrut.
Dough:
3 cups all-purpose flour
1 teaspoon salt
1/4 cup vegetable oil, plus 1 tablespoon for oiling the bowl
3/4 cup water
Potato Filling:
2 tablespoons vegetable oil
1/2 teaspoon black mustard seeds
1/2 cup finely chopped onion
2 teaspoons peeled and finely chopped fresh ginger
1 teaspoon fennel seeds
1/4 teaspoon cumin
1/4 teaspoon turmeric
2 boiling potatoes, peeled, boiled and cubed
1/2 cup fresh or frozen peas (I used a tin of peas and carrots)
1/2 teaspoon salt
1 tablespoon water
1 tablespoon finely chopped fresh cilantro (chadon beni)
1/2 teaspoon garam masala
3 cups vegetable oil for frying
Directions:
To make the dough: In a large bowl, combine the flour, salt and 1/4 cup oil, working the dough with your fingers to create a coarse meal. Pour in the water and knead vigorously for about 5 minutes, until a ball forms. Pour in the water and knead vigorously for about 5 minutes, until a ball forms. Add extra water if needed, a tablespoon at a time. Turn the dough out of the bowl and continue kneading until smooth. Wash out the mixing bowl and place 1 tablespoon oil in the bottom. Roll the ball in the oil several times so that all sides are coated. Cover the bowl with a damn clean dish towl and let the dough rest for 2 hours at room temperature.
Meanwhile, make the filling: In a medium skillet, heat the oil. When it is hot, add the mustard seeds; when they crackle and begin to burst, add the onion and ginger. Saut?ɬ© until the onion is soft, about 3 minutes. Add the fennel, cumin and turmeric, stirring. Add the potatoes, peas, salt and water.
Reduce the heat, cover and cook for 5 minutes to combine the flavours. Stir in the cilantro and the garam masal. Remove from the heat and set aside.
To prepare the samosas:
Pinch off a piece of dough the size of a large walnut, keeping the rest of the dough covered. On a lightly floured surface, roll the ball into a flat disk about 4 inches in diameter. Place 1 teaspoon of filling in the center of the circle and fold over to create a semicircle. Moisten the inner edges with water and pinch them closed.
Lay each samosa flat on a plate and cover with plastic wrap or foil until all of them are ready for deep-frying.
To deep-fry, heat 3 cups oil in a large skillet to 375F; a cube of bread tossed in will brown quickly. Deep-fry the pastries 4 or 5 at a time until golden. Remove with a slotted spoon. Transfer to a paper-towel-lined platter. Serve hot or at room temperature
Makes about 30 samosas
I had quite a bit of filling left over. I think I will use it in omelettes and fry it up for breakfast hash too?
About Sarina
Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes"
This month marks the third installment of my “CookALong” series where a prominent (usually) Caribbean personality follows one of my recipes, and sometimes throws in a few of their own This week however I’m shaking things up a bit by ...
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Nikki do you have a recipe for POW? It would be a great help if you did. Noone knows what I am talking about here!
Nikki do you have a recipe for POW? It would be a great help if you did. Noone knows what I am talking about here!
Sending to your email today. Be on the lookout
They call it Bao or Chinese Steamed Buns in the US 
Sending to your email today. Be on the lookout
They call it Bao or Chinese Steamed Buns in the US 
I’ve bookmarked this recipe, I love samosas but have never made them before.
I’ve bookmarked this recipe, I love samosas but have never made them before.
Oh that’s awesome Bri
I’m flattered! Let me know how they turn out 
Try Nandita’s tip for a tad more turmeric too 
Oh that’s awesome Bri
I’m flattered! Let me know how they turn out 
Try Nandita’s tip for a tad more turmeric too 
Thanks Nikki
Thanks Nikki
Oh my, they look absolutely mouthwatering. I like the way crust looks flaky and the insides looks so scrumptious.
Oh my, they look absolutely mouthwatering. I like the way crust looks flaky and the insides looks so scrumptious.
Aww thanks Veron
Aww thanks Veron
oh! those make me hungry even tho i can’t eat most of the ingredients! i wonder if i can make up something similar with what i have. hmm…. i think i will go try!
boo
oh! those make me hungry even tho i can’t eat most of the ingredients! i wonder if i can make up something similar with what i have. hmm…. i think i will go try!
boo
Boo – go for it !
Feel free to share it if you like how it turns out 
I’ll credit you of course! 
Boo – go for it !
Feel free to share it if you like how it turns out 
I’ll credit you of course! 
hi! i made some and they are SO good! i posted about them over on my lj. they are GOOD!!!! and you are welcome to share if you want. mine are *nothing* like yours, i think, except that they both have some of the same spices and a pastry around an inside, but they are so yummy, and nothing i am allergic to!
did you put some carrot in yours? i see little orange bits.
hi! i made some and they are SO good! i posted about them over on my lj. they are GOOD!!!! and you are welcome to share if you want. mine are *nothing* like yours, i think, except that they both have some of the same spices and a pastry around an inside, but they are so yummy, and nothing i am allergic to!
did you put some carrot in yours? i see little orange bits.
Boo – yes it had carrots
Do you know the site Gluten Free Bay? She’s a wonderful gluten-free food blogger 
Boo – yes it had carrots
Do you know the site Gluten Free Bay? She’s a wonderful gluten-free food blogger 
i thought those looky carroty
yes i have gluten free bay on my lj! she has neat stuff!
i thought those looky carroty
yes i have gluten free bay on my lj! she has neat stuff!