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Published June 10, 2015 at 9:00 a.m.
My family loves farmer’s market season. For us, it’s about the delicious treats we eat for lunch there as much as the fresh veggies. Our favorites are cheeseburgers, pretzels, lemonade and samosas. We’ve been known to make the trek to the market on foot with all three kids for the samosas alone.
I’ve always wanted to try making them at home, but was intimidated by the long process. Then, a few weeks ago, a Burlington Children’s Space mom brought in a platter of the most amazing homemade samosas for the staff. Of course, I asked her for the recipe. She gave me a vague outline of the ingredients and amounts, but the best piece of info was her samosa “trick” — she used flour tortillas in place of the dough! They require much less frying time than the version made with dough and soak up less oil. You can use white or whole-wheat tortillas, or some of both. This time-saving tip makes samosas a weeknight-dinner possibility.
Fill them with anything you like. We made one batch with curry-spiced ground beef, potatoes, carrots, onions and peas and another with just veggies. They were all delicious. Once you get your filling prepared, fill as many as you can before you start frying. They really only need half a minute per side in the oil, so you want to be ready to transfer your next batch quickly.
I’ve always wanted to try making them at home, but was intimidated by the long process. Then, a few weeks ago, a Burlington Children’s Space mom brought in a platter of the most amazing homemade samosas for the staff. Of course, I asked her for the recipe. She gave me a vague outline of the ingredients and amounts, but the best piece of info was her samosa “trick” — she used flour tortillas in place of the dough! They require much less frying time than the version made with dough and soak up less oil. You can use white or whole-wheat tortillas, or some of both. This time-saving tip makes samosas a weeknight-dinner possibility.
Fill them with anything you like. We made one batch with curry-spiced ground beef, potatoes, carrots, onions and peas and another with just veggies. They were all delicious. Once you get your filling prepared, fill as many as you can before you start frying. They really only need half a minute per side in the oil, so you want to be ready to transfer your next batch quickly.
This article was originally published in Seven Days' monthly parenting magazine, Kids VT.
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