Pittsburgh-style Onion Samosa

Ingredients

The Pittsburgh-style Onion Samosa differs from the original Indian samosa in terms of the filling and the cooking technique. While the traditional samosa filling often includes a combination of potatoes, peas, and spices, the Pittsburgh-style version focuses on caramelized onions and potatoes. Additionally, the original samosa is typically deep-fried, whereas the Pittsburgh-style samosa is deep-fried as well, but with a slightly different cooking time to achieve the desired texture. We alse have the original recipe for Onion Samosa, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 large onions, finely chopped 2 large onions, finely chopped
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• Vegetable oil for deep frying Vegetable oil for deep frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 4g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt. Add the vegetable oil and mix well until the mixture resembles breadcrumbs.
2. 2.
   Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a pan, heat some vegetable oil and add the cumin seeds. Once they start to splutter, add the chopped onions and sauté until golden brown.
4. 4.
   Add the mashed potatoes, coriander powder, turmeric powder, red chili powder, and salt to the pan. Mix well and cook for a few minutes until the flavors are well combined. Remove from heat and let the filling cool.
5. 5.
   Divide the dough into small balls and roll each ball into a thin circle.
6. 6.
   Cut the circle in half and fold each half into a cone shape, sealing the edges with water.
7. 7.
   Fill each cone with the onion and potato mixture, then seal the top by pressing the edges together.
8. 8.
   Heat vegetable oil in a deep pan or fryer. Deep-fry the samosas until they turn golden brown and crispy.
9. 9.
   Remove the samosas from the oil and drain on a paper towel to remove excess oil.
10. 10.
    Serve the Pittsburgh-style Onion Samosas hot with your favorite chutney or sauce.

Treat your ingredients with care...

• Onions — Ensure the onions are finely chopped to achieve a uniform texture in the filling.
• Potatoes — Boil the potatoes until they are soft and easily mashable for a smooth filling.
• Cumin seeds — Toast the cumin seeds in a dry pan before adding them to the filling to enhance their flavor.
• All-purpose flour — Use a good quality flour for a flaky and crispy pastry shell.
• Vegetable oil — Choose a neutral-flavored oil with a high smoke point for deep frying.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or increase the amount of red chili powder.
• Serve the samosas with tamarind chutney or mint chutney for a burst of tangy flavor.
• Make sure the oil is hot enough before frying the samosas to ensure they turn out crispy.
• If you prefer a healthier alternative, you can bake the samosas in the oven instead of deep frying them.
• Experiment with different fillings such as peas, carrots, or paneer to create your own variations.

Serving advice

Serve the Pittsburgh-style Onion Samosas as an appetizer or snack. They are best enjoyed hot and crispy, accompanied by your favorite chutney or sauce.

Presentation advice

Arrange the samosas on a platter, garnished with fresh cilantro leaves. Serve them alongside small bowls of chutney for dipping.