Samosas
Samosas are little fried potato-peas-filled pastries flavored with Indian spices - ideal for afternoon tea, or as a snack for in between. They also serve as a great starters for a lunch or dinner buffet.
Apart from frying, they can be baked too for a low fat version. In this recipe we will make the frying version.
It is important not to roll the Samosa dough too thick otherwise it will absorb too much oil and it will become hard while frying. The dough should also not be too thin for the Samosa to contain the potato stuffing. You might need some practice to gauge the right pastry thickness.
You want to make sure to get that flaky crust and the tiny air bubble pockets on the pastry!
In this method, heat the oil to high temperature and then slide the Samosas gently into the hot oil. As soon as you add the Samosa to the hot oil, reduce the flame to low and now fry on low flame. This will make sure that the Samosa does not absorb too much oil. if you directly put the Samosa on low temperature oil and fry in sim then it will absorb too much oil.
This recipe is like the punjabi samosa which is served in north india, where the peas and potatoes for the filling remain soft and intact and are not mashed to a smoothness.
There is nothing better than a cup of flavored ginger Chai paired with hot Samose. They are your perfect companions. Serve hot Samose with Coriander Chutney, Tamarind Chutney, or tomato sauce.
Samosas
Samosas are little fried potato-peas-filled pastries flavored with Indian spices - ideal for afternoon tea, or as a snack for in between. They also serve as a great starters for a lunch or dinner buffet.
Apart from frying, they can be baked too for a low fat version. In this recipe we will make the frying version.
It is important not to roll the Samosa dough too thick otherwise it will absorb too much oil and it will become hard while frying. The dough should also not be too thin for the Samosa to contain the potato stuffing. You might need some practice to gauge the right pastry thickness.
You want to make sure to get that flaky crust and the tiny air bubble pockets on the pastry!
In this method, heat the oil to high temperature and then slide the Samosas gently into the hot oil. As soon as you add the Samosa to the hot oil, reduce the flame to low and now fry on low flame. This will make sure that the Samosa does not absorb too much oil. if you directly put the Samosa on low temperature oil and fry in sim then it will absorb too much oil.
This recipe is like the punjabi samosa which is served in north india, where the peas and potatoes for the filling remain soft and intact and are not mashed to a smoothness.
There is nothing better than a cup of flavored ginger Chai paired with hot Samose. They are your perfect companions. Serve hot Samose with Coriander Chutney, Tamarind Chutney, or tomato sauce.
Open in Cookpad AppSteps
- 1
FOR THE SAMOSA PASTRY: Prepare the Samosa pastry by putting flour, carom seeds, salt in a bowl. Add both ghee and olive oil, mix well with your fingertips to get a breadcrumb like consistency. Add 1 or 2 tbsp water. Begin to knead adding water as required. Knead to a firm dough, cover the dough with a napkin and keep aside for 30-40 mins.
- 2
FOR THE FILLING: Peal and cut the potatoes in half. Then boil the potatoes for 10 minutes or until cooked and keep aside.
- 3
Dry roast all the garam masala spices mentioned in the above list till fragrant. Once cooled, grind them to a fine powder.
- 4
Peal and chop ginger and put in a blender along with green chili until finely crushed.
- 5
Heat oil in a pan. Add the cumin seeds and crackle them. Add the ginger-green chili paste. Saute till the raw aroma of ginger goes away for about 5 minutes.
- 6
Add the rest of ingedients for the Samosa filling: the peas, red chili powder, the freshly ground spice powder and asafoetida. Stir and saute on a low flame for up to 5 minutes.
- 7
Cut potatoes in small cubes. Add the potato cubes and 1/2 tspn salt saute for 2-3 minutes with frequent stirring. Keep the filling aside to cool.
- 8
SHAPING, STUFFING AND FRYING SAMOSE: Heat oil for deep frying pan.
- 9
After keeping the dough for 30-40 mins. knead the dough lightly again. Divide the dough in to 8 equal pieces.
- 10
Take each piece and roll in your palms first to make a smooth ball. Then roll it with a rolling pin keeping the thickness neither thin nor thick. Cut with a knife through the center of the samosa pastry(as shown step by step below).
- 11
With your finger tips, on the straight edge of the sliced pastry, apply some water. Join the two ends together. Press the edges so that they get sealed well.
- 12
Take the prepared potato-peas stuffing and with your fingers softly mash bits of the potates so that they get mixed well. Stuff the prepared samosa cone with the the stuffing.
- 13
Pinch a part on the edge to give the Samosa its shape. Press both the edges. Prepare all the samosas this way.
- 14
Now prepare an extra serving plate with paper towels for finished Samosas. The oil should be very hot now. Test by adding a tiny piece of dough – it should come up quickly once added to the hot oil.
- 15
Gently slide two, max. 3 stuffed samosas in the hot oil and quickly reduce the flame to low. Turn over in between and fry the samosas till golden approx. 1 minute. Drain samosas on paper towels to remove excess oil.
- 16
For frying the second batch, again increase the temperature of the oil. Add the samosas and then lower the flame, thereby decreasing the temperature of oil.
- 17
Serve hot samose with chutneys or tomato sauce. Also remember to have hot Chai along.
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