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Delicious Samosas

Serves: To Share

Duration: Prep 20mins, Cook 10mins

Difficulty: Intermediate

Ingredients

Ingredients for Samosa

  • 500 gm potatoes - boiled, peeled and chopped
For the dough:
  • 500 gm maida (refined flour)
  • 1/2 cup ghee or oil
  • 5 gm ajwain
  • Salt
  • Water
  • Oil for deep frying the samosas
For tempering:
  • 1/2 cup ghee
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 2-3 green chillies
  • 2 tsp ginger
  • 1 lime
  • 1 Tbsp coriander leaves
  • Salt
  • 1/3 cup green peas
  • 2 tsp chaat masala powder
  • 1 tsp fennel seeds
  • 1/2 tsp garam masala
  • 2 Tbsp chopped cashew nuts

THE STORY OF SAMOSA

You may think of the samosa as a humble street snack, but it is much, much more than that.

It is a historic artefact – as well as delectable evidence that there is nothing new about the process of globalisation. Bite into a samosa, and the notion that identity is defined by the boundaries of a nation-state should shatter like the deep-fried crust. Savour the sensation as your teeth sink into the soft, yielding centre. Let the flavours flow into your mouth.

What you are tasting is the story of India itself – the product of the fluid forces of the great migrations and interactions that shaped this country. We don’t know for certain when the first cooks shaped pastry into the now-familiar triangular shape, but we do know that the origins of the name are Persian – “sanbosag”. The samosa was first mentioned in literature in the 11th Century. It describes a dainty delicacy, served as a snack in the great courts of the mighty Ghaznavid empire. The delicate pastry was filled with minced meats, nuts and dried fruit and then fried till the pastry was crisp. Once in India the samosa was taken up and tailored to local tastes, becoming the world’s first fast food. The filling changed, too, with vegetables often replacing meat. These days most samosas are filled with potato and flavoured with green chillies, ingredients only introduced from the New World by Portuguese traders in the 16th Century.

And the samosa has continued to evolve since then.

Everywhere you go in India it is different. In Punjab, no samosa is incomplete without the addition of paneer – fresh Indian cheese. Not all Samosas are savoury these days – restaurants even serve a delicious chocolate samosa. And even the cooking techniques can vary.

The classic samosa is still fried to a crisp, golden finish.

And, as the Indian diaspora has spread around the globe in the last few centuries, they too took samosas with them. Which is why what began as a tasty titbit for ancient Persian emperors is now enjoyed in virtually every country on Earth. So,  as you savour this delicious snack remember this, wherever your samosa was prepared and however it was filled it embodies the essence of India – adaptable, inventive, tolerant and heterogeneous.

How to Make Samosa

Chop the green chillies, ginger and the coriander leaves.Mix all the ingredients for the dough except water and rub thoroughly.

Mix all the ingredients for the dough except water and rub thoroughly.

Sprinkle water and make a hard dough. Set aside for about 10 minutes.

Divide the dough into round portions as per the size of the samosas required.

Heat the ghee and add cumin when crackling add ginger and saute.

Add the rest of the ingredients excluding the final four and sauté for five minutes.

Mix in the rest of the ingredients, including the potatoes and mix well.

Roll each portion of dough into a thin oval shape cut into 2 semi-circles.  Take a semi-circle. Apply water on the straight edge of the semi-circle.

Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket.  Stuff the potato mixture and then seal the upper edges. Repeat with the rest

Deep fry in oil till golden brown and serve.

Ingredients

Ingredients for Samosa

  • 500 gm potatoes - boiled, peeled and chopped
For the dough:
  • 500 gm maida (refined flour)
  • 1/2 cup ghee or oil
  • 5 gm ajwain
  • Salt
  • Water
  • Oil for deep frying the samosas
For tempering:
  • 1/2 cup ghee
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 2-3 green chillies
  • 2 tsp ginger
  • 1 lime
  • 1 Tbsp coriander leaves
  • Salt
  • 1/3 cup green peas
  • 2 tsp chaat masala powder
  • 1 tsp fennel seeds
  • 1/2 tsp garam masala
  • 2 Tbsp chopped cashew nuts

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