Samosa

For those who watch Bollywood movies regularly it is not a new thing to find that samosas are part of every celebration - birthday parties and lovers meeting too! Samosas find emphasis and importance in many scenes! Remember the scene where Rajesh Khanna meets Asit Sen in a market during the rains and is offered a whole plate of hot samosas in a bowl made of leaves in Amar Prem? I did not mean to bring in a personal reference here but how can a foodie with a love for movies hold herself back, especially when it is that scene which is responsible for my love for samosas in monsoons? Yes, babumoshai.... you gotto taste these perfect samosas with my twist to it! I am not one to prepare these very often but the fact that children (all the time) and adults (sometimes) need to indulge themselves every once in a while drives me to prepare hot samosas every monsoon!

There are some differences in the way I have prepared these samosas and the way it is traditionally prepared. I have added vinegar to give the covering a flakier and crisper crust that lasts longer than the traditional covering. I borrowed the idea from Western preparations which use vinegar for added flaky texture in puff pastries and tarts. It is definitely an improvement that I would suggest you try out too. Alternatively you can try making these by adding sour unflavoured yogurt or a heaped tablespoon of hot ghee instead. I also suggest that one could settle for a mixture of all purpose flour and whole wheat flour in case one is conscious about health. I do this very often and so far no one has spotted the difference. This plate of delicious Samosas are on it's way to dear EC's WYF: Fried Sanck Event.



Recipe: Samosa or Indian Puffs
Prep & Cookijavascript:void(0)ng Time: 30 minutes - Resting period excluded
Recipe Level: Requires practice in shaping, else easy
Makes: 6 to 8
Shelf Life: Best served hot, low shelf life.
Recipe/Post by: Sunshinemom

Ingredients:
For the covering:
1 cup All purpose flour/Maida (I use APF + Whole wheat flour in equal proportions)
1 tbsp Cornflour/Maize starch
1 tbsp Oil (Preferably an oil without any flavor like sunflower)
Salt to taste
Red chilli powder to taste (Optional - not traditionally added)
Lukewarm water - 1/2 cup mixed with 1tsp. of white vinegar
(Please read introduction for use of vinegar)

For the filling:
Potatoes (Boiled and peeled) - 3 medium sized
Green Peas (Freshly podded or thawed) - 2 tbsps.
Coriander seeds (roughly crushed with pestle) - 1/4 tsp.
Saunf/Fennel seeds - 1/4 tsp.
Ajwain / Carom seeds - 1/4 tsp. (Optional but takes care of flatulence caused by APF)
Coriander powder - 1tsp. (Alternately, use garam masala)
Dry mango powder (Amchoor) - 1/4 tsp.
Ginger - 1tsp. grated
Green chillies - 1 (Add more to increase heat if needed)
Black salt - 1/8 tsp.
Coriander leaves (Finely chopped) - 1tbsp.
Oil - 1tsp.

Oil for frying

For shaping the samosas:
Flour for dusting and water in a small bowl at room temperature.
You will require a chakla/roti making stone(you may use your platform too), a rolling pin (heavier preferred) and a sharp knife.

Special Utensils:
Deep Frying Pan
Slotted spoon
Slotted vessel lined with tissue to hold the drained samosas

Preparation:
Dough: (Watch the video here on youtube)

vegan snacks,potato,samosa
  1. Take a large bowl and mix together the flours, salt and chilli powder.
  2. Heat oil in a small seasoning wok and pour it into a well in the center of the flour.
  3. Add 1/2 the water and vinegar mixture and gather into a stiff dough. If needed sprinkle water only as much as needed to form a stiff but pliable dough. Discard the rest of the water.
  4. Rest the oiled dough for at least 30minutes. Meanwhile prepare the filling.
Filling:
  1. Grate the ginger, chop the chilli. Crush the two together in a mortar till mixed.
  2. Heat oil in a shallow pan and add the fennel and coarsely crushed coriander seeds along with the ginger-chilli paste. Add the peas and fry with a little salt till the peas are done. Remove from heat.
  3. In a large bowl mash the potatoes but retain a few chunks. It should not turn into a paste. Add the seasoned peas mixture and the rest of the seasoning. Add salt. Taste at this point and increase the coriander powder or mango powder to your taste. Usually the filling has to be slightly more tangy than salty. In case mango powder is not available squeeze lime after the potato mixture is removed from heat, and mix - do not press too much or the filling turns pasty.
Shaping the samosas and filling: (Watch the video here and here on youtube)

Samosa
  1. Samosas are shaped into triangular or pyramid shapes. Please check the video in youtube or follow pictures above if the text confuses you.
  2. The dough should have rested for at least 30 minutes rendering it flaky. Divide the dough into 3 or 4 equal balls and applying even pressure, roll them into spheres, between your palms. If you find them too flaky (they will form creases and split), dip your fingers in water and use that to press the ball into a less stiffer and more pliable ball.
  3. Flatten the ball, dust with flour, remove excess dusted flour and roll applying even pressure to form a 2mm thick circle about 6 inches in diameter. If the edges are uneven use a vessel with sharp rims and a mouth nearly 6" wide, hold it over the flattened dough and neatly trim the edges.
  4. Now cut the circle into half.
  5. Hold one half in your palm with the arc towards you and the straight line away from you. Fold one end of the semi-circle towards the center of the arc. Dip your finger in water and apply water with your index finger along the folded straight line. Bring the second end so that the line falls straight over the wet portion. Press together to stick the edges right down so that you form a cone.
  6. Now take 1.5 tsp. of the filling and press it gently into the cone so that you still have a rim that is 1cm higher than the filling. Apply a little water with your dipped finger along the insides of the rim and seal the rim into a conical shape as shown in the picture and the video. This forms your triangular samosa.
  7. To form a pyramid shaped samosa, roll an oval that is 6" broad at the center and narrows down to not less than 3" at the ends. Proceed as in 6th step above, till you fill it. In this case one side of the rim will be a cm or so longer than the other. Fold the shorter rim over the filling. Apply water on the extended rim and trim neatly if needed. Form a small pleat in the center and then fold it over the shorter rim. Press gently but firmly till the ends are formed into sharp triangles. See that the edges are perfectly sealed as the filling will leak out while deep frying if not stuck firmly.
  8. Form 6 to 8 samosas and keep the ones that are done covered under a damp cloth so that they do not become dry.
vegan snacks,potato,samosa


For deep frying:

  1. Heat oil in a deep and heavy bottomed pan (Kadhai). The oil should be only moderately hot. Lower the flame before dropping a samosa.
  2. Fry one samosa initially. If the oil is too hot the skin of the filling will form bubbles. The oil should be just hot enough so that samosa rises to the surface but goes from raw to cooked slowly. Keep tossing and turning so that the surface is done evenly. Do not hurry as the inner layer of the dough will remain uncooked otherwise. They should turn golden brown. If fried at the right temperature the skin will not form bubbles, the insides will be cooked and the crispy crust will retain shape longer. If not the taste of the uncooked dough will irritate you.
  3. Remove with a slotted spoon, cool and taste to see that the covering is crisp and cooked. Now that you know the temperature, fry the rest but do not add more than two at a time. If needed, lower the flame.
  4. Serve with tomato ketchup, green chutney or tamarind and date chutney or even chickpeas.
Ingredients for tamarind and date chutney:
1/2 cup thin tamarind extract
2 pitted dates chopped rough
1 tsp. organic jaggery crushed
A pinch each of black salt, amchoor, chilli powder and roasted cumin powder.

Method:
  1. Mix tamarind extract, dates and jaggery together. Heat till the jaggery dissolves completely. Remove from heat and crush the mixture slightly before straining.
  2. Add the spices and mix well. Taste and increase salt and chilli powder if needed.
Serving and eating:
  1. The samosas should be served with a 1/4 cup of thin chutney in cup. Pieces of samosas should be dunked into the chutney, removed and eaten.
  2. Burp...burp:)
vegan snacks,potato


Special Notes/Tips:

  • Traditionally vinegar is not used but it gives flakier covering. Sour yogurt will have the same effect.
  • Addition of saunf is optional but it adds to the taste.
  • While frying, slide the samosa from the edge gently and do not drop it into the oil at the center. The oil should be only moderately hot else the samosa will burn on the surface but remain uncooked inside.
  • You will end up with a good samosa even if the dough is not stiff but it is bound to absorb a good amount of oil!
  • As an alternative one could make tiny samosas with just 1/2 tsp filling and serve as appetizers. I have done this with tremendous success at lunches.
  • The filling is your playground. Be innovative - how about grated and seasoned cauliflower or chopped and mixed dry fruits? I have done the latter added with khoa/mawa/solidified milk on one occasion and it was well received.


Subscribe to Beyond Curries

RSS Feed Subscribe by Email Subscribe in a Reader
| Copyright © BEYOND CURRIES 2009 | | All rights reserved |
Legal action will be taken against anyone who violates the copyright laws.

Add This Page:

19 comments

  1. Srivalli // 7 July 2009 at 22:30  

    Harini, Samosas are my all time favorite...thats a great piece of work!...the videos are rocking!..thanks for the efforts

  2. Pooja // 8 July 2009 at 02:45  

    Lovely samosas! My all time favourite :)

  3. Nags // 8 July 2009 at 07:16  

    samosas that look like that? yes please! :)

  4. egglesscooking // 8 July 2009 at 10:06  

    Excellent job Harini! Wow, the video idea is great. Thanks to your daughter too.

  5. Sia // 8 July 2009 at 13:45  

    the best samosa post ever!!! no kidding! very well written with detailed instructions and bonus video (thanks to u and ur little one:). now samosa making will be much more fun :) I am gonna try this vinegar trick next time when I indulge in deep frying goodies. Thank you, Harini :)

  6. Hari Chandana // 8 July 2009 at 14:58  

    Lovely Samosas... Wonderful job Harini.. thanx for sharing!!

  7. Sonu // 8 July 2009 at 17:29  

    Harini, Hats off you! Great work and very helpful indeed. Bookmarked. Try it soon. :) Thanks for sharing.

  8. Nithya Praveen // 8 July 2009 at 17:55  

    My all time fav one...u made this easy by giving us detailed instructions....video also makes life so easy.thanks for sharing!

  9. Khaugiri // 8 July 2009 at 20:03  

    Wow what a gr8 post Harini just tooooooo gooood:)

  10. Jayashree // 8 July 2009 at 22:00  

    Beautiful step-by-step pics. Feel like biting into a hot, spicy samosa right now.

  11. Kitchen Flavours // 9 July 2009 at 13:18  

    Anytime ready to indulge with these beauties.....look drool worthy.....

  12. EC // 10 July 2009 at 11:23  

    Very unfair of you Harini to be tempting me like this...I just love samosas and that too when sweet chutney is there along with it...Lovely pics..thanks for the entry

  13. Ann // 12 July 2009 at 00:11  

    Lovely blog with great recipe, Thanks for the steps and pictures :) It looks soo yum

  14. Vani // 13 July 2009 at 22:24  

    That's a lovely post, H! Samosas look fabulous and the video tutorial is very useful, esp in this case. Thanks!!

  15. Ksenia // 14 July 2009 at 11:53  

    Thanks for leaving a comment in my blog ^^
    I have read your "about" section, and I absolutelly agree with you: people don't know almost anything about indian cuisine =S I am not saying that I know a lot, but because I am interested in food at least I know that exist more dishes apart from currie xD

    Something similar happens with Russian cuisine, although in a smaller degree: people only know about Russian salad and vodka ¬¬

    I have tried samosas once, in a vegetarian café in Krakow, when I travelled to Poland. Not an everyday dish, but they tasted great (although I am sure that homemade are better ^^)

  16. meeso // 17 July 2009 at 02:10  

    Yum, I love 'em!

  17. Preeti Kashyap // 17 July 2009 at 19:39  

    yummm...the video was really helpful...and the vinegar trick was a very good tip...worked so well foe me. Thanks!!!

  18. Preeti Kashyap // 17 July 2009 at 19:41  

    hey...the samosas came out real good ...and the vinegar trick worked so good...thanks for the wonderful video...keep up the great work!!!

  19. Sunshinemom // 23 July 2009 at 02:54  

    Thanks all from both me and Jr.H:)

    Preeti, thank you esp. for vouching the vinegar trick:)! I am glad they worked for you:)