Samosa – A triangular Pastry Filled With Vegetables
A samosa or samoosa is a fried or baked dish with a savory filling, such as spiced potatoes, onions, peas, lentils, or minced meat (lamb, beef, or chicken). Pine nuts can also be added.
Indian Samosa (समोसा) or Aloo Samosa (आलू समोसा ) is a triangular deep-fried pastry stuffed with spiced potatoes and peas is an iconic Indian snack or street food. Pair them with tangy tamarind chutney or herbaceous coconut-cilantro chutney for dipping. Go to any Indian restaurant and you will find this one on their menu. This well-loved and most popular snack is very easy to make. Enjoy this anytime. Makes a great after-school snack and a great appetizer. Served in many movie theatres in India during
the intermission in the concession stands.
Ingredients For the Pastry
1 1/2 cups All-purpose Flour
1/4th cup oil
1/8th cup water
Salt 1 teaspoon
Red Chili powder 1/4th teaspoon
Ingredients For the filling
4 medium Potatoes, boiled and mashed
1/2 cup Green Peas, cooked
1/2 tsp Garam Masala
1/4 tsp Pepper
Salt to taste or 1 teaspoon
1/4 tsp Red chili powder
1 tsp Dry Mango Powder or Amchur
1/2 tsp Cumin powder
3 Tablespoons Oil
1/2 Cumin seeds
A pinch of Asafoetida/Hing
1 finely chopped Green Chili
1 teaspoon lemon juice
Oil for frying
Method
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First, make the filling. Heat oil and season it with cumin seeds, Asafoetida or Hing, and finely chopped green chilies.
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Add the mashed potatoes and the peas.
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Put in all the masalas like the garam masala, pepper, red chili powder, dry mango powder, and cumin powder. Mix well and let it cook for 5-6 minutes covered.
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Add the lemon juice and mix well. Then remove and keep aside. Let it cool.
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Now make the pastry. Mix the flour, water, oil, salt, and red chili powder to make a stiff dough. Keep aside.
To put the Samosa together, cut the pastry dough into 4 equal parts. Take a piece of one of the 4 parts of the pastry dough. Roll it out into a round of about 6 to 8 inches in diameter. Cut it into two parts (like a semi-circle).
Moisten the straight edge with a finger dipped in water, then take one semi-circle and fold it in a shape of a cone. Stuff about a tablespoon of the potatoes-peas mixture in that cone and seal the top edge with a drop of water on your finger and press the edges together.
Make all Samosas this way. Keep both the samosa and dough covered with a towel. Heat oil and deep fry the Samosas. Fry 4 to 5 at a time for about 2 to 3 minutes turning once after 1 minute or Fry the samosa to a rich golden brown.
Suggested Read: Pakoras
