Recipe: Thanksgiving Samosas | A Great Use For Those Leftovers
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.
