Ube Samosa (Ube Recipe 3)

I cannot believe the wheel picked this one! Naturally, ube would have to be the filling for these samosas.

I used the frozen ube chunks but made sure to steam them to cook and soften them up. However, I would recommend boiling because even after steaming, the ube was still a bit too dry. I ended up adding water and some of the reconstituted ube powder to soften it up.

I adapted the Samosa Recipe from Swasthi’s Recipes but, of course, added ube. I switched up some of the spices and omitted some others.

Lastly, I was able to deep fry my samosa’s but head on over to the original recipe for instructions on how to bake or air fry

https://www.youtube.com/watch?v=X08Ipo7tmLo

Ingredients

Samosa Dough

• 1 cup all purpose flour
• 0.13 cup oil
• 3 tablespoons water
• .38 teaspoon caraway seeds
• .38 teaspoon salt

Filling

• 250g ube, boiled
• 1/4 cup green peas
• 1/2 tablespoon oil
• 1/2 tablespoon ginger, minced or paste
• 1 green chili chopped (optional)
• 2 tablespoons coriander leaves chopped finely
• 1/4 teaspoon salt (adjust to taste)

Spices

• .38 teaspoon cumin seeds
• .38 to .5 teaspoon garam masala
• .38 teaspoon red chili powder
• 1/4 teaspoon cumin powder

Directions

Make the Samosa Dough

1. In a large bowl, mix flour, caraway seeds, salt, and oil.

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2. Knead the mixture and add water in tiny amounts until a shapeable dough forms. Cover and let rest for 30 minutes

Make the Filling

1. Cook your ube. I recommend boiling to keep it moist.

2. Heat a pan with oil. Add the cumin seeds and when they start to sizzle, add ginger and chili. Fry until aroma is released, about 1 minute.

3. Add the green peas and saute for 2 minutes. Add the red chili powder, garam masala, and cumin powder. Saute for 30 seconds.

4. Next, add your boiled ube and some salt to taste. Mix with the aromatics and add coriander leaves. Be sure to allow the ube to break apart but not be mashed. Retain some small chunks for some texture in the final samosa.

5. Once the mixture is properly seasoned, set aside to cool

Assemble the Samosa

1. Knead your dough to soften it up. Portion them out into 3 equal parts.

2. Take a portion and roll out into an oval shape about 8.5 inches long. Slice across them to create two pieces. Take one piece and use a little bit of water to wet the straight edge. Join the dges to make a cone and seal it on both the inside and out.

3. Fill the cone with your filling and pinch it closed. Be sure to seal it well so it doesn’t open up while frying!

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Deep fry the Samosa

1. Heat oil to medium heat. A piece of dough dropped in the oil should not sizzle or rise immediately. Instead you should see tiny bubbles in the oil & the dough should take a while to come up to the surface. This is the right temperature.

2. Add samosa and fry at this medium temperature until the crust becomes firm, about 10 minutes. Then increase the heat and fry until golden and crispy, about 5 minutes.

3. Let cool and serve with chutney!

Recipe