Samosa

Part I : Preparing the dough. (Makes 12 medium sized samosas)

 

Ingredients:

1. Maida/All purpose flour - 1 cup

2. Clarified butter/Ghee - 2 Tbs

3. Salt - 1/4 tsp

4. Omam - 1/8 tsp

5. Cold water - enough to make a very stiff dough (dough should be stiffer than puri dough)

Method:

1. Mix the flour, salt and omam.  I like using my 13x9 inch cake pan for this (click on the gallery below for a visual walk through).

2. Take some ghee with your fingers and scoop some flour along with it. Then rub the ghee/flour mixture between the palms of your hands. Repeat this process again until you have rubbed all the ghee into the flour. Continue the rubbing process until the flour gets a crumbled bread texture.

3. Add cold water one tablespoon at a time and knead the crumbled flour into a very stiff dough. The end product won't look pretty. Mine at first glance actually looks like a cauliflower.

4. Cover the dough with plastic wrap and refrigerate for 15 minutes.

5. Your dough should have small white speckles on it now.

Part II : Potato Filling

Ingredients:

Potatoes - 750 gm

Salt - to taste

Oil - 1 Tbs

Cumin seeds - 1/2 tsp

Turmeric powder - 1/4 tsp

Cumin powder - 1/2 tsp

Dhania (coriander) powder - 1/4 tsp

Garam masala powder - 1/4 tsp

Fennel seed powder - 1/4 tsp

Red chilli powder - 1/4 tsp or more to suit taste

Chopped mint leaves - 1 Tbs

Chopped cilantro leaves - 2 Tbs

Method:

1. Peel and cube potatoes. Wash well and cook in a microwave for 10 minutes or until it is cooked through.

2. While the potatoes cook, chop cilantro and mint leaves and keep aside.

3. Add oil to a hot kadai (karahi). Add the cumin seeds and let splutter. Add all the spice powders to the oil at the same time and fry for a few seconds.

4. Add the cooked potatoes and stir well until the potatoes are all evenly coated with the spices. Add salt to taste and keep the potato stuffing aside. Once it cools completely, add the mint and cilantro leaves and mix well.

Part III : Rolling the dough

1. I either use a rolling pin to roll out the dough or my pasta roller ( start rolling at setting one and end at setting 4).

2. Both methods are equally time consuming but the latter is so much more easier on my wrist especially if I have to make many samosas.

3. I do not use flour for dusting while rolling the dough. Because the dough is so stiff, the edges are ofter raggedy and so I always use my blender jar's lid to cut out a nice circle.

4. Initially I found that rolling the stiff dough by hand to be tedious but the more I spread the dough the easier it got.

5. Dont spread the dough too thin, the stuffing tends to get oily during the frying process. It should not be too thick either.

6. I roll out all the dough and make my pastry circles and cover them with a tea towel.

 

Part IV : Finale

Ingredients:

All purpose flour (maida)  - 1 Tbs

Water - enough to make thick slurry of the maida

Method:

1. Take one pastry circle and cut it slightly off centre. 

2. Apply the maida slurry along the edges of the semi circle with a cotton tipped applicator (Q tip).

3. Fold the left edge of the semi circle to the the centre and press with you finger to ensure that the samosa cone does not have leaks. Bring the right edge of the semicircle to slightly overlap the already pressed edge to form a nice cone.

4. FIll the cone with the stuffing using a small spoon. It helps with pushing the stuffing right unto the pointy part of the cone.

5. Seal the open end of the cone such that the samosa has a nice little flare. Press all sealed edges one more time and keep covered with a tea towel. Prepare all samosas in a similar manner.

6. Heat oil in a kadai (karahi). Keep in low-medium flame and let the oil get heated slowly. Oil temperature is very important. If it is too high, the samosa pastry will have blisters on it. When I fry my samosas the oil temperature is 170˚F or about 80˚C. 

7. Fry 3-4 samosas at a time depending on the size of your kadai (karahi). Fry until golden brown. Reduce heat setting as needed if you start seeing blisters in your samosas in subsequent batches.

8. These samosas stay crisp for many many hours after its been made. Never reheat samosas in a microwave. It makes it soggy. Reheat samosas in a 375˚F or 190˚C oven for 10 minutes.

9. Serve samosas with dates or mango chutney. Enjoy! Tastes Yummy.