Samosas were probably the first Indian food I fell in love with. How could you not? Perfectly fried triangles of curried potato and peas in a crispy shell are the ideal snack, almost any time. In college I studied abroad in India and fell even deeper for Indian flavors, although what we in America think of as Indian food is a little different. I’ve been making samosas ever since I’ve had my own kitchen, over 10 years, and they are always crowd pleasers.
Usually I use wonton wrappers, which I fold over the filling to form triangles. This time, however, I decided to make my own dough, which turned out to be much easier work than I’d anticipated. And because I was able to cut them into circles I could fill them properly, by rolling the flattened semi-circle of dough into a cone and stuffing them that way. Either way you decide to go, you won’t be disappointed.
I have to admit that what is really special about this recipe is not the samosa, but the chutney. Being from the American Northeast, I had never seen loquats until moving to Israel. But it’s the season and they’ve popped up everywhere in abundance. They are delicious, slightly tangy little morsels that taste like some sort of incredible apricot-lychee hybrid. I needed something to do with the big container I’d purchased, and since mango chutney is one of my favorite parts of eating samosas I thought this would be the perfect application. And it was! Seriously, it’s really good chutney. Vinegary with a spicy-sweet element, you’ll want to put this on everything. Luckily, the recipe makes extra. If loquats aren’t available where you are, I think apricots or mangoes would also work well here. - kmartinelli —kmartinelli
For a delicious starter or snack that is a wonderful contrast in textures and flavors look no further than kmartinelli’s Samosas with Loquat-Onion Chutney. Unable to source loquats, I made my chutney with local mangoes, as suggested by kmartinelli in her headnote. Bright and sour from the vinegar, with an underlying sweetness from the fruit, the chutney dances on your palate before the crisp shell and soft, spiced potato and pea filling balances each bite. I had eaten four before realizing it; if you make these, they will not last long. Do not be discouraged from making your own dough -- it comes together quickly and rolls out easily. I fried half the batch and baked the remainder. Although my preference was for the fried, the baked version (whose tops I brushed with a touch of melted butter) are a good substitute for those averse to frying. I’d recommend making sure you season the potato and pea filling well. - gingerroot —gingerroot