Samosa- the king of Indian snacks

While trying delicatessen from Indian cuisine you cannot forget about the king of South Asian snacks- Samosa. These fragrant golden pastries with savoury filling are a ‘must have’ on every party and celebration menu. They are also widely sold on street chaat stalls. Samosa can be a perfect bite when you are hungry and in a hurry or want to surprise your guests with both tasty and easy appetiser. Filling, preparation method, size and shape of samosas may vary slightly, but usually they are known for their characteristic triangular shape. They are usually accompanied by chutney, onion salad or raita yoghurt dip.

 The samosa has been one of India’s beloved food for centuries. It is believed to have originated in Central Asia prior to the 10th century. It was introduced to the subcontinent in the 13th or 14th century by traders from the region. Nowadays they are popular all over the world and many regional variations can be found. Most famous types are Arfican sambusa (eaten in Somalia, Ethiopia and Djibouti), Israeli sambusak- milder version of its Indian equivalent, or Chamuças famous in Portuguese-speaking countries and Goa. In recent years samosa also became very popular in English-speaking countries like United Kingdom, South Africa, Kenya, Canada, and the United States. However Westerners often prefer its baked version, instead of deep fired original.

But no matter what your preferences are, if you love Indian food you should try this original Samosa recipe. Despite of being quite time consuming, preparation is relatively easy and you patience will definitely be rewarded with delicious flavour of the dish. You can also experiment and add your own flavours to this time honoured basic samosa recipe. (Recipe by Chef Clary Wilson)

Samosa Dough

Ingredients:

300g plain flour

25g margarine or oil

1 tsp salt

1tsp onion seeds (optional)

75ml warm water

• Mix the flour and margarine, using the rub in method, until flour looks like breadcrumbs.
• Add salt and onion seeds. Mix together
• Gradually add water (a little at a time). Bring together and knead for 5 min. Allow to stand for 30 minutes. Meanwhile prepare samosa filling.
• Roll dough out to form a 6 to 8" circle no thicker than the thickness of a coin. The diameter of the dough cookie determines the size of Samosa. 8" will make a large Samosa. Cook one side on the preheated tava pan for 10 seconds. Place the cooked side to bottom and keep warm in kitchen foil or tea towel.
•  With a sharp knife cut the dough circle u into half. We will use one half to make one Samosa.
• Damp edges with flour paste or egg and fold. To fold  lift one corner of half circle  (where the arch meets the straight cut), towards center. Left the other edge of half cookie and lay over the previous. Press to seal. Now, you have formed a dough cone.
• Hold the cone in your hand and stuff with prepared filling.
• After the cone is stuffed, Press and seal seal the open edge.You may flute this edge by hand or using a fork.
• Deep fry the samosa at 200C until light brown.

Meat Samosa Filling

Ingredients:

250g minced beef/ lamb/ finely diced chicken

½ medium size onion finely chopped

½ fresh green chilli finely chopped

1 Tbsp fresh coriander finely chopped

1 tsp garlic powder

1 tsp ginger powder

½ tsp tandoori masala

½ tsp garam masala

1 tsp kebab masala

½ tsp salt

50g frozen peas

2 Tbsp vegetable oil

Method:

• In a frying pan heat the oil and fry the onions  until golden and aromatic.
• Add minced meat and stir fry until light brown
• Add the chilli and dry spices and mix well together. Add peas and stir fry until peas are tender.
• Cool before filling the samosas.

Vegetable Samosa Filling

Ingredients:

200g potatoes washed and diced small

50g frozen peas

50g sweetcorn (tinned or fresh)

50g carrots- peeled and diced small

½ medium size onion chopped small

1 dried red chilli de-seeded

½ tsp cumin seeds

½ tsp turmeric

½ tsp garam masala

½ tsp chaat masala

½ tsp ginger powder

½ tsp garlic powder

½ tsp  salt

Method:

• In a saucepan boil the diced potatoes and carrots until they soften slightly. Then add peas and cook for another 3-5 minutes. Drain and mix in the sweetcorn.
• In a frying pan heat the oil and fry the onions, cumin seeds and chopped red chilli until the onions are golden brown.
• With 2 Tbsp of water make the paste of salt, turmeric, garam masala, chaat masala, ginger and garlic and add to the onions, cumin and chilli mix. Fry for 2-3 minutes until the flavour absorbed. Mix in the vegetables.
• Cool before filling the samosas.

TIPS:

You can change the flavour of samosa dough by using different spices than onion seeds. Most popular equivalents are cumin seeds or ajwain (bishop seeds), but opportunities are almost countless and you can make it to your preference.

While putting your dough away to rest, rub some oil on the dough ball to prevent from creating hard shell and wrap it in a cling film.

You may choose to bake your samosas instead of frying them, as many people find it more convenient and healthier. To bake them put the samosas on lightly greased baking tray and lightly brush beaten egg over each samosa to give it a nice glaze.