Every Indian mom has a signature dish. This recipe for turkey samosas is my mother-in-law's specialty. After 6 years, I finally had the chance to watch her prepare a batch of turkey samosas from start to finish. I tried to take as many photos along the way to help you as you make this great Indian treat.
The samosas that I have tried at most Indian restaurants are large, over stuffed with potato and for the most part, have a bland flavor. They are wrapped in a thick dough and deep fried. The turkey samosas that you will get using this recipe will taste completely different than most that you will find in a restaurant. They are bite-size, with a thin crispy wrapper and packed with spicy turkey and vegetables.
When you make turkey samosas, you will need to make 5 components and then combine them to form the filling. Then you will assemble the samosas using the filling, pot-sticker wrappers, and water to seal the samosas. My mother in law usually has a batch of filling on hand at all times. When people stop by the house, she can roll up a small batch of samosas, put them in the deep fryer, and serve them in a matter of minutes. So this recipe is another great choice if you are planning on having a party and you need to have some of the food prepared ahead of time.
Ingredients - ground turkey:
1 pound turkey, ground
1/2 tspn turmeric
1/2 tspn garlic powder
1/4 tspn dry ginger
1/4 tspn crushed red pepper
1/4 tspn cayenne pepper
1/2 tspn Kosher salt
1/4 tspn black pepper
Ingredients - mixed vegetables:
1 cup peas and carrots
1/4 tspn turmeric
1/4 tspn garlic powder
1/8 tspn dry ginger
1/8 tspn crushed red pepper
1/8 tspn cayenne pepper
1/4 tspn Kosher salt
1/8 tspn black pepper
Ingredients - potato mixture:
1/2 of a russet potato
1 tbsp canola oil
1/4 tspn turmeric
1/4 tspn garlic powder
1/8 tspn crushed red pepper
1/8 tspn cayenne pepper
1/4 tspn Kosher salt
1/8 tspn black pepper
1 tbsp tomato paste
1 tbsp water
Ingredients - cabbage mixture:
1/4 head of cabbage
1/2 yellow onion, diced
1 tbsp canola oil
1/4 tspn turmeric
1/4 tspn garlic powder
1/8 tspn crushed red pepper
1/8 tspn cayenne pepper
1/4 tspn Kosher salt
1/8 tspn black pepper
1 tbsp tomato paste
Ingredients - onion mixture:1/2 tspn fennel, ground
1/2 tspn cumin seeds, ground
1 large yellow onion, diced
2 tbsp canola oil
1 tbsp tomato paste
1/4 tspn turmeric
1/4 tspn garlic powder
1/4 tspn crushed red pepper
1/4 tspn cayenne pepper
1/4 tspn Kosher salt
1/8 tspn black pepper
Other Ingredients:cilantro, chopped
pot-sticker wrappers
canola oil for frying
Preparation:- In a skillet over medium heat, brown the ground turkey with spices and drain off excess fat (if needed).
- In another skillet over medium heat, cook vegetables with spices for about 5 minutes then remove from heat and set aside.
- Peel a russet potato. Cut it in half and dice one of the halves into small pieces.
- Add 1 tbsp of oil, diced potato, tomato paste, water, and spices to a skillet over medium heat. Cook for about 5 minutes then set aside.
- Shred 1/4 head of cabbage and dice 1/2 of a yellow onion.
- Add the oil, onions, cabbage, tomato paste, and spices to a skillet and cook for about 5 minutes over medium heat. Remove from heat and set aside.
- In a large mixing bowl, combine the potato and cabbage mixtures. Mix in the vegetables and set aside.
- In a skillet over medium heat, add the ground fennel and cumin seeds. Heat the seeds for a couple of minutes.
- Add 2 tbsp oil to the skillet along with 1 large diced yellow onion, 1 tbsp tomato paste, and spices. Cook for about 5 minutes then remove from heat.
- In a large bowl, combine the turkey mixture with the onion mixture.
- Combine the turkey and onion mixture with the cabbage mixture.
- Add chopped cilantro to the mixture to taste.
- Place a small amount of the mixture on a round pot-sticker wrapper. Wrap the wrapper around the mixture and seal with a small amount of water or egg yolk.
- Press the edges with a fork to form a good seal.
- Fry the samosas in canola oil until golden brown. Remove and serve hot with your favorite dipping sauces.
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