Skip to main content

Recipe: Thanksgiving Samosas | A Great Use For Those Leftovers

ThanksgivingSamosas
Save this recipe for the day after the Thanksgiving feast -- just make sure you've saved some leftovers for it. Chef Pawan Mahendro of Badmaash plays fast and loose with the quantities here -- you've just prepped and cooked all week, so just have fun making these laid-back samosas!
Support Provided By

Thanksgiving Samosas

Stuffing (Quantities to taste):

  • Leftover Thanksgiving Turkey
  • Leftover Thanksgiving Gravy
  • Water chestnuts
  • Bacon
  • Corn

Samosa Dough:

  • 1 cup all-purpose flour
  • 2 tablespoons melted butter or oil
  • 1/3 cup water
  • Carom seeds (also called Ajwain), to taste
  • Salt, to taste
  • 1/4 cup cornstarch dissolved in 1/2 cup water

For the stuffing:

Chop all ingredients of the stuffing into 1/8-inch dice and mix together. Add gravy a little at a time to mixture to just coat the ingredients.

For the dough:

For the dough: Add a pinch of salt to the flour in a mixing bowl. Slowly add water to mixture a little at a time. Add carom seeds and knead until even and firm.

Cover your bowl with a damp kitchen towel and allow to rest for 30 minutes.

Once rested, prepare your work station. Cover your rolling surface, rolling pin, and hands with dry flour to prevent sticking. Roll out dough and cut approximately 6-inch diameter rounds, cut in half to give two semi-circle shapes.

In a small bowl, mix cornstarch with water. Brush the rounded edges of the dough with the cornstarch mixture. Gather straight edges of a semi-circle together, overlapping by 1?4 inch to form a cone. Moisten seam with cornstarch mixture, pressing to seal. Spoon filling into cone. Moisten edges of cone with cornstarch mixture, pinch with fingers or use tines of a fork to close.

Frying the samosas:

Bring a pot of oil to 375 degrees Fahrenheit. Gently place a few samosas into the frying oil at a time, without crowding the pot. Once the samosas are golden brown, remove them with a slotted spoon and place on paper towel-lined plate to cool.


When serving:

Serve with leftover cranberry sauce and Thanksgiving gravy on the side.

Support Provided By
Read More
A black and white photo of an adult dressed as the easter bunny with a giant costumed head, holding a little girl on their left who gives it a kiss on the cheek and, with his right arm, holding a little boy who brings his hands to his eyes as though wiping away tears.

Behold the Bunnies and Bonnets of L.A.'s Past Easter Celebrations

The onset of the spring season heralds the arrival of fragrant flowers in bloom — and all the critters that enjoy them, including the Easter bunny and families who anticipate his arrival with egg hunts, parades and questionable fashion choices.
A black and white image of an elephant holding a broom with its trunk. A man is seen near the elephant, walking towards the animal.

Lions and Tigers and Cameras! How the Movies Gave Los Angeles a Zoo

The early days of the movies in Los Angeles inadvertently allowed visitors to experience the largest collection of animals in the western United States. When animals weren't appearing in a movie, they were rented out to other film companies, performed for studio visitors, or in the case of filmmaker William Selig's collection — an opportunity to create one of Los Angeles' first zoos.
A vertical, black and white portrait of a blonde woman wearing a sparkly four-leaf clover costume as she holds her arms out and extends a leg as though in a curtsy.

Irish for a Day: L.A.'s History of 'Going Green' on St. Patrick's Day

Whether it was a parade, dance, tea party, home celebration or just enjoying a good ol' wee dram of whisky, here's a photo essay of how Los Angeles donned its green apparel to celebrate St. Patrick's Day and embrace the luck o' the Irish over the years.