Things to know about Samosa Recipe
Samosa or The Indian Traditional Pastry Wrap is undoubtedly one of the signature dishes of India. It has an exquisite fusion of spices and is a popular choice for Indian parties. The crunchy pastry moved to India from Central Asia. When the Mughals came to India in 1526, they brought with them a range of dishes and Samosa remained popular. The “Ain-i-Akbari” which is a detailed document written about the Mughal Empire under Emperor Akbar, mentions the popular snack.
The word Samosa traces back to the Persian word Sanbosag. It was originally called Samsa, after the pyramids in Central Asia because of their triangular shape.
Samosa is an excellent appetizer, side dish, and delightful snack. Vegetable Samosas are the most common kind but in some parts of the world, Samosas with minced meat are also eaten. They are filled with several ingredients such as potatoes, peas, and onions. Samosa is an integral delicacy enjoyed at Indian weddings and festivals. Chai-Samosa is a popular pairing of tea and Samosa which is usually in demand during the rainy season in India.
It’s a very famous Indian street food available in every market. They’re often prepared for other Indian Cuisines as well. These include Samosa Chat, Samosa Chole, Samosa Pav. Samosa Chat is a combination of Samosa, dips, and other crispy veggies. Samosa Chole combines both Samosa and boiled spicy chickpeas. Samosa Pav includes Samosa sandwiched in eggless bread and served with sweet and spicy dips.
Samosa preparation is not time-consuming. Only the cooking process is a bit time-taking but surely worth the wait. Apart from deep-frying the Samosas until crisp golden brown, the filling has to be moist and spicy. This is done so that the final filling of the Samosa is not dry and is tempting to eat.
Mouthwatering Indian Traditional Tetra Pastry Wrap from Punjab. Authentic Recipe of Samosa.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
- 250 grams (8.82 oz) Flour
- 30 ml (1.01 floz) Oil
- 90 ml (3.04 floz) Water
- 1 tsp Carom Seed – Ajwain
- 1 tsp Salt
- 500 grams (1.1 lb) Potato
- 100 grams (3.53 oz) Garden Peas – Sweet Peas – English Peas – Green Peas
- 1 tsp Ginger Paste
- 140 grams (4.94 oz) Green Chili
- 80 grams (2.82 oz) Coriander Seed
- 5 ml (0.17 floz) Lemon Juice
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seed
- 1 tsp Ground Coriander Powder
- ½ tsp Garam Masala
Instructions
Samosa Dough
- Mix the flour, carom seeds, and salt in a bowl.
- And the oil and mix using your fingers for 3-4 minutes to make sure the oil is absorbed well. Press the flour between your palms.
- Keep adding some water until a stiff dough is formed.
- Cover the dough with a moist cloth and wait for 40 minutes.
Filling
- Boil potatoes in a steamer or cooker until just done. Peel the skin and mash the potatoes.
- Heat the oil in a pan and add cumin seeds, fennel seeds, and crushed coriander seeds.
- Add the potatoes and green peas to the pan and mix everything.
- Add coriander powder, red chili powder, salt, and Garam Masala and mix well together. Once it’s well merged, let the filling cool.
Shaping and frying the Samosa
- After the dough has rested, knead it well. Divide the dough into equal parts of 60 grams (2 oz) each.
- Roll the dough into an oval shape and cut it into two parts. Apply a little water on one side of one part. Bring the two ends of the edges together and pinch them to form a cone shape.
- Fill the samosa with the potato filling.
- Apply water all around the edge of the cone and pinch the opposite side to form a plate. Pinch the edges and seal the samosa. Repeat the same process with the remaining dough.
- Deep fry the samosas on low heat for about 10-12minutes. When the samosas become hard and lightly brown, increase the heat to medium until samosas turn a nice brown color.
NOTES
— Specific Atributes of This Recipe:
Nutrition
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