In case you didn’t know, Samosa is a stuffed pastry / dumpling usually filled with either vegetables or meat. Though it is also prepared by baking, most Indian varieties are deep-fried. Previously I had posted a video on how to prepare Samosa
Photo Credit - http://www.flickr.com/photos/kalyan/
North Indian Samosas usually have a filling of mashed potatoes and are served with Chutneys. The South Indian varieties are filled with a mixture of vegetables and Chutneys are usually not part of the standard menu when serving them.
Perhaps the most difficult part in making a Samosa is getting those perfect triangular shapes. But with a little practice and a little more food love, you should be able to make them without a problem (like my mom says ).
Serve them as an appetizer with Mint Chutney or thoroughly enjoy them as an evening snack.
Three Samosa Recipes are featured here:
Mixed Vegetable SamosaAloo SamosaSweet Samosa
Also included (see at the end) is a Green Chutney recipe to serve your Samosas.
Samosa Tip: To get crispy samosa outer cover, add some rice flour to the dough. You can also add a pinch of soda to the cooking oil to add to the crispiness.
Ingredients:
For the pastry:
All Purpose Flour (Maida) – 2 CupsGhee or Hot Oil 3-4 TeaspoonsSalt to tasteCooking Soda – ¼ teaspoon
For the stuffing:
Potatoes (big) – 3 (about quarter Kilograms)Green Chillies, Chopped – 4Garlic – 4 flakesGinger – 1 inch pieceOnion (chopped finely) – 1Fresh Peas (shelled) – 1 cupGaram Masala – 1 teaspoonCumin power – 1 teaspoonCoriander powder – 1 teaspoonMint leaves – a handful chopped fineAmchoor (Mango) Powder
For Frying:
For the seasoning:
Cumin seeds – 1 teaspoonOil – 1 tablespoon
How to Make / Method:
Preparing the dough
Sieve the flour, salt and cooking soda together and put it in a bowl.Add heated ghee or oil to this and mix well.Add water and prepare it into a soft dough.
Preparing the Masala stuffing
Boil the potatoes, peel them and cut them into small piecesGrind the garlic and ginger together into a pasteHeat a tablespoon of oil in a Kadai and season cumin seeds in it.Add the ginger and garlic paste into the oil and stir for a while.Add the chopped chillies, finely chopped onion and peas; fry till these are cooked and soft.Next add the chopped mint leaves, cumin powder, coriander powder and salt into this and sauté it for about 2 minutesRemove the pan from the fireFinally add the mashed potatoes and mix well with the other masalas. This Masala should be dry and water content in it will not result in a proper stuffing.
Preparing the Samosa
From the dough that you first prepared, divide it into small and equal partsPrepare small balls and roll them into thin chapathis.Heat a Tawa and put the chapathi tossing both sides.Make several chapathis from the dough ballsCut each of these chapattis into half.Take one half and fold it into a conical shape. Place the potato and masala stuffing inside this (the cone).Seal the edges of the chapatti cone with maida dipped in little water.Prepare Samosas from the all the chapattis that are prepared.Heat oil in a deep frying pan.Fry the Samosas until they turn golden brown.When they are crisp and brown, remove from oil using a perforated spoon.Use a tissue filled dish to absorb excess oil from the Samosas.Serve hot with chutney or tomato ketchup.
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For the sugar syrup
For the filling
Grated/scraped coconut – 2 cups
For frying
Ghee & oil – equal amounts
For the doughMaida (All purpose flour) – 2cups
For decoration
How to make / Method:
Make the pliable dough with given ingredients.Make sugar syrup into one thread consistency (See sugar syrup consistency here).Mix the condensed milk and coconut into a smooth mixture for filling.Work with the dough for 1-2 minutes on a flat board, and divide into equal balls, roll out like Samosa pouches, fill with the sweet mixture.Heat the oil & ghee, turn into medium heat.Add Samosas batch-wise and deep fry both sides into golden brown.Soak them in syrup for some time and decorate with silver waraq & saffron strands.
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Ingredients
For the dough:
225 grams flour (2 cups)50 grams ghee or clarified butter1/2 teaspoon salt1/2 teaspoon caraway seeds or ajwain75 milliliters warm water
For the Filling:
2 cups boiled — peeled small potatoes, diced1 teaspoon cumin seeds1 1/2 cm ginger — grated fine1 teaspoon Garam masala powder1 teaspoon red chilli powder1 teaspoon mango powder2 tablespoons oil2 teaspoons coriander powder1 1/2 teaspoons cumin powder1 teaspoon chilli powderSalt – to taste1/2 cup green peas – Boiled in water with a little salt2 green chillies – chopped1/2 cup coriander leaves — chopped1 tablespoon lemon juiceOil – for deep-frying
Preparing the dough
Sieve the flour, salt and cooking soda together and put it in a bowl.Add heated ghee or oil to this and mix well.Add water and prepare it into a soft dough.
Preparing the filling
Heat the oil over medium heat.Add the cumin seeds.When they sizzle, add the coriander, red chilli, cumin, and mango powder. Add the ginger and green chillies.After a few seconds, add the potatoes and the peas. Add the Garam masala, lemon juice, salt and mix well. Taste and adjust seasoning.Cover and cook for 1-2 minutes. Remove from heat and allow to cool.Add the chopped coriander and mix well.Stir in the garam masala powder, green chillies.Remove from heat and add the lemon juice.Cool thoroughly and mix in the coriander leaves.
To prepare the Samosa:
Add the ghee, caraway (ajwain) seeds and salt to the flour. Rub in well. Add enough warm water to mix a soft dough. Knead until the dough feels soft to the touch. Fill these cones with the prepared filling, leaving about 1/2 cm. border on the top of the cone.Now moisten the top edges and press them hard together.Deep fry the Samosas in hot oil over medium heat until they are golden brown and drain on absorbent paper.
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Ingredients:
Fresh cilantro (coriander) leaves – ½ cupMint leaves – a few sprigsLemon juice – 1 teaspoonPlain yoghurt (Curds) – 2 cupsSalt
To make the chutney:
Grind the coriander and mint in a mixer with juice into a fine paste.After this add to the Yoghurt (curds) and blend it well.Add salt to taste.Serve with hot samosas.
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Useful Links:
Chutney Recipes for Samosas
Indian Snacks Recipes
Indian Chaats and appetizers
From other sites:
Samosa Recipe (from Samosa-Recipe.com)
Chef Tarla Dalal’s Recipe for Samosa
Samosa Chaat Recipe by Chef Sanjeev Kapoor
Samosa and its history (Wikipedia)
View the original article here
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