Recipe: Thanksgiving Samosas


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!

Thanksgiving Samosas

Stuffing (Quantities to taste):
Leftover Thanksgiving Turkey
Leftover Thanksgiving Gravy
Water chestnuts

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

Leftover cranberry sauce

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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: 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.

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

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