Samosas are very popular snacks/appetizers in India and its neighbouring
countries all the way to some countries of North Africa where the name changes
to samboussa (or samboussak). They come with different fillings and also "casings": In India, the
dough is made differently from the Turkish or Lebanese version because the
later use phyllo which is thinner than the Indian dough. Besides, the fillings are different.
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| Yummy Samosas under too much light, dough was made using baking powder |
In Morocco, we have similar logic but then again we put the
filling in something even thinner called Ouarka (brik sheet) and here we have
standards fillings such as seafood mixtures, or rice pudding sort of sweet
filling or mixed vegetables and cheese. We also turn our Pastilla into Briouats
(a samosa-like triangular shape). You can also get creative.
Back to the Indian Samosas. These crunchy/spicy things are
usually served with chutney. I decided to serve mine with coriander chutney
mixed with yoghurt to help with the heat coming from the chilli. These Samosas
are absolutely IRRESISTIBLE.
My husband and I usually enjoy the potato/green peas Samosas.
I just decided to add 2 spoons of minced beef because I have to eat meat (in a
way or another) at this moment of my pregnancy. So if you don’t fancy it,
please discard.
If you are not into kneading a dough, you can substitute
with phyllo sheets, this will go faster. This recipe is a good idea for using leftover
boiled potatoes.
Ingredients
For about 8 samosas
For about 8 samosas
Prep: 30 min- cooking: 10 min
For the samosa dough
- 1 cup of whole wheat flour (I replaced the other ½ cup with chick pea flour)
- 1 cup of all purpose flour
- A good pinch of salt
- 1 tsp of Ajwain seeds or black mustard seeds or even crushed cumin seeds
- 2 tbsp of oil
- 1 tbsp of ghee or melted butter
- about 1/3 cup of lukewarm water
- ¼ tsp of baking powder (better without but expect to knead a hard dough)
For the filling
- 2 tbsp of Oil or ghee
- 1 small onion, chopped
- 1 tsp of cumin seeds
- 1 tsp of coriander powder
- ½ tsp of turmeric powder
- 1 or 2 thai green chilis, finely chopped
- 3 medium potatoes, boiled, peeled and cut in small cubes
- ¼ cup of chopped coriander/Cilantro leaves
- ½ tsp of dry mango powder (it makes a difference)
- 1 tsp of garam masala or chaat masala
- ½ cup of frozen peas
- Salt to taste
Coriander chutney
- 1 cup of coriander leaves
- 1 tsp of cumin seeds
- 1 or ½ garlic glove
- 2 cm of fresh ginger, peeled
- 1 or just ½ small onion (yellow)
- 1 tbsp of oil
- 1 or 2 thai green chilli
- Drops of fresh lemon juice
- Salt to taste
Preparation
The filling
Heat the oil in a pan over medium high heat. Add the cumin seeds, turmeric powder
and stir. Add the onions and sauté until translucid. Add the chopped chilli and
the green peas.
Break the potatoes with a fork but do not totally mash them.
Add to the pan along with the rest of the spices. Cook while stirring for about
3 to 4 minutes and then finish with coriander and set aside to cool. You may
also add the green part of spring onions, finely chopped as well.
The dough
Mix all ingredients, except water. Try to have a sort of
crumble. Start adding water slowly and work the dough until it comes together. Knead
it for about 7 min until it becomes smooth but yet slightly hard. Cover with a
cling film and set aside for about 20 min.
Form 4 to 6 balls depending how you want your Samosas (big
or small). Cover and set aside for 10 min.
Important: do not get tempted to add water while kneading
because you will end up having lousy dough like mine and your cone won’t stand
properly in your hand while you are shaping the Samosas.
Shape and fry samosas
Dust the surface with flour and using a rolling pin roll it
out maximum 2 mm thin, into a circle as shown in one of the pictures.
Using a knife, cut the dough in half at the centre to get 2 equal
½ circles.
Now place one of these portions on the working board or on
your hand with the circular portion facing you.
Slightly humidify the edges of 1 half of the circle and stick it to the other
side to get a sort of cone which you need to place between your thumb and the
rest of your hand.
Now fill the cone with the stuffing and press slightly to compact the mass. Humidify
1 side of the open side and seal it to the other side to close the cone.
Heat the frying oil over medium high heat/ Deep fry the Samosas till they turn nicely golden. The oil
should not be too hot or your Samosas will look like mine.
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| This batch was made without adding the baking powder to the dough, which gave a better outcome |
Serve with a nice cool chutney.
Coriander chutney
Mix all ingredients in a blinder until it becomes a paste. You may add 1 tbsp of water to help this happen.
I mixed 2 tbps of this chutney with 2 tbsp of natural yoghurt to serve with the Samosas.
I freeze the rest of coriander chutney into cubes and use it when needed.
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