Matzah Samosas

Micah Siva

Easy

Difficulty

Matzah has gotten a bad reputation for tasting like cardboard. If you didn’t grow up eating it, you might agree. As a kid, I ate matzah all year long. My mom was the creative matzahqueen, and is the inspiration behind this recipe. She could turn dry matzah into masterpieces that made Passover my favorite food holiday of the year. Her secret was gently moistening it until it became pliable to create anything from taco shells to baklava.   

In attempts to get excited for Passover, we would take the week to be inspired by different cultures and cuisines from our travels and experiences. Throughout the  year—not just around Passover—we ate food from a variety of cultures and cuisines, and we were raised to be food lovers. This is a tradition that I’ve kept alive as I try to think outside the box when it comes to meals we share at home. 

Primarily vegetarian (except when it comes to chicken soup!) and avid traveler, inspiration for these ingredients comes from places I’ve been, want to visit and foods that grew up withThis recipe is also inspired by my favorite cuisine, South Indian food. It’s been such an important and loved flavor in my life that my wedding was catered with a stack of dosas and pakoras from our favorite restaurant. 

This recipe for Matzah Samosas starts with a spiced sweet potato mixture, and is packed with fresh garlic, ginger and curry spices, all tucked into a matzah wrapper that is baked until crisp.  

The trick with the matzah is to make sure it’s hydrated without being soggy, which is why you let it sit for five minutes after soaking. Be gentle with the matzah, and don’t worry if it cracks in some spots; the egg wash will help seal your samosa pocket.  

The trick with the matzo is making sure it’s hydrated without being soggy, which is why you let it sit for 5 minutes after soaking. Be gentle on the matzah, and don’t worry if it cracks in some spots; the egg wash will help seal your samosa pocket. 

If you’re looking for more content that celebrates Jewish Indian interfaith couples, check out this story about Elana and Jai’s double wedding ceremonies or this story about a grandmother’s acceptance of her granddaughter’s Hindu husband. 

Ingredients for 18-24 samosas

  • 1 medium sweet potato, peeled and cubed 
  • Tbsp. coconut oil 
  • 1 small yellow onion, finely chopped 
  • 1 carrot, chopped 
  • 2 cloves garlic, chopped 
  • Tbsp. ginger, peeled and chopped 
  • 1/3 cup green peas (add an additional carrot if you don’t eat peas during Passover) 
  • 1 1/2 Tbsp. curry powder 
  • 1 tsp. garam masala 
  • Pinch sea salt 
  • Pinch red chili flakes 
  • 6-8 sheets of matzah 
  • 1 egg, whisked 
  • Fresh mint or cilantro (optional, for garnish) 
  • Chutney or yogurt (optional topping) 

Directions

  1. Bring a pot of salted water to boil. Add the sweet potato, boiling for 10-15 minutes or until tender. Drain and mash. Set aside. 
  1. Preheat oven to 400°F. Line 2 baking trays with foil. Grease generously.  
  1. Prep the matzah: Line your kitchen counter with paper towel. Run each matzah under cold water to moisten both sides. Repeat with all the matzah. Arrange in a single layer on the paper towel. Wet additional paper towel (to make it very wet). Lay overtop matzah. Let sit for 20-25 minutes, or until pliable. Remove paper towel, and let matzah sit for about 5 minutes. 
  1. Meanwhile, make the filling: Heat oil in a fry pan over medium heat. Add the onion, carrot, garlic and ginger. Cook until the vegetables begin to soften, about 4-6 minutes. 
  1. Add the curry powder, garam masala, salt and chili flakes. Cook until fragrant. 
  1. Add the peas and potatoes, stirring to combine, and cook for an additional 4-5 minutes. Set aside. 
  1. Cut each matzah into 4 smaller squares. Brush with egg wash. 
  1. Scoop 1 heaping tsp of filling into the bottom corner of each small square. Fold the other side over to make a triangle, pressing firmly to seal the corners, and trim any excess. Don’t worry if the matzah cracks a little; the egg and filling will help hold it together during baking. 
  1. Transfer to a greased baking tray, and brush with oil or cooking spray. 
  1. Bake for 15-17 minutes or until crispy, flipping halfway through. 
  1. Serve with chutney or yogurt with a sprinkle of fresh mint or cilantro if desired. Enjoy! 

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Micah Siva

Micah Siva is a trained chef, Registered Dietitian, recipe writer, food photographer, and Jewish cook. Her love for food began in her grandmother’s kitchen, where she learned about the importance of food in celebrating holidays, bringing family together, and keeping traditions alive. She strives to modernize the foods she grew up on, adding her own unique spin on everything from matzah balls to latkes. Through her personal blog, NutritionxKitchen ( www.nutritionxkitchen.com), she shares delicious, plant-forward recipes that are chef-created , dietitian approved, and guaranteed delicious.