A very well-liked traditional Indian dish is samosas. Possibly because samosas are excellent pastries with savoury contents that can be baked or fried.
Traditional samosas contain lentils, potatoes, onions, peas, and spices. But they can also occasionally be cooked using ground lamb, beef, or chicken.
There is good news for all of you who enjoy Indian cuisine and only eat plants. The majority of Indian samosas are vegan. This indicates that the pastry is free of dairy and eggs.
Samosas are frequently served with sweet mint chutney or sauce (read down for Chef Marie’s recipes for both sweet and savoury chutneys!). Puffy snacks are a popular type of street food. Both visitors and native Indians can be seen eating them as a side dish or a midday snack.
A very well-liked traditional Indian dish is samosas, possibly because samosas are excellent pastries with savoury contents that can be baked or fried.
Traditional samosas contain lentils, potatoes, onions, peas, and spices. But they can also occasionally be cooked using ground lamb, beef, or chicken.
There is good news for all of you who enjoy Indian cuisine and only eat plants. The majority of Indian samosas are vegan. This indicates that the pastry is free of dairy and eggs.
Samosas frequently come with sweet mint chutney or sauce. These fluffy snacks are a typical type of street cuisine. Both visitors and native Indians enjoy them as a mid-afternoon snack or as a side to an enormous entrée.
DOUGH INGREDIENTS:
Maida or regular flour, two cups of ajwain or carom seeds and one-fourth of a teaspoon of salt, 12 teaspoon oil water, 1/4 cup ½ cup
OIL FOR STUFFING 2 tablespoons of jeera or cumin 1 tablespoon crushed coriander seeds 12 teaspoons saunf or fennel 12 tbsp of finely chopped pinch hing or asafoetida ginger 1 inch of finely chopped chillies One pea or matar 12 cups of Kashmiri red pepper powder 12 teaspoons dried coriander 12 teaspoon jeera or cumin powder 14 cup amchur (dry mango powder) 1/2 tsp. garam masala 1/4 cup salt and 1/2 tablespoon crushed pepper 34 spoonfuls cooked and mashed potato or aloo 4 kaju or cashews, chopped 5 kishmish/raisins 2 tablespoons of finely chopped coriander 2 teaspoons
Other ingredients include water, sealing oil, and deep-frying oil.
INSTRUCTIONS
1. Form a dough ball the size of a pea and lubricate it with oil.
2. Shape the dough into an oval.
3. Now, using a knife, slice it horizontally into two equal pieces.
4. Make a cone and grease it with water.
5. Fill the cone with 2 tbsp of made samosa masala.
6. Apply little watery grease to the edges.
7. shut and secure securely by pressing.
8. Cook the samosa in deep fat over low heat. Alternatively, bake for 40 minutes at 180 degrees Celsius.
9. Fry the samosa at a low temperature for at least 15 minutes, stirring occasionally.
10. Drain the aloo samosa over kitchen paper once it has become golden and crisp.
11. Have some aloo samosa along with some green and tamarind chutney.
PREPARATION
Step 1: Pour 2 cups of maida into a sizable mixing bowl. You can also use wheat flour, often known as atta.
Step 2: Stir in 1/4 tsp ajwain and 1/2 tsp salt.
Step 3: Crush the flour and combine it with 1/4 cup oil. Please don’t skimp on the oil addition because it makes samosas flaky.
4. Crumble and thoroughly combine, ensuring the dough maintains its structure.
Step 5: Add half a cup of water and knead the dough.
Step 6: Knead the dough until it is tight, adding water as needed.
Step 7 is to oil the dough, cover it, and let it rest for 20 minutes.
Making the stuffing for samosas:
Step 1: To begin, add 2 tsp oil to a big kadai and heat it while frying 1 tsp cumin, 1/2 tsp coriander seeds, 1/2 tsp fennel, and a pinch of hing.
Step 2: Add one inch of ginger and one chilli.
Step 3: Add 1/2 cup of the peas and cook for 2 minutes. Make sure to boil the peas if you’re using soaked ones. Here, I’ve used frozen peas.
Step 4: Add 12 tsp chilli powder, coriander powder, cumin powder, amchur, garam masala, pepper, and 34 tsp salt.
Step 5: Sauté spices on low heat until they become aromatic.
Step 6: Add 4 boiled and mashed potatoes to the dish. I used five whistles to pressure boil the potatoes.
Step 7: Mash and blend all the spices thoroughly.
Step 8: Now add 2 tablespoons raisins, 5 cashews, and 5 tablespoons coriander.
Samosa stuffing is ready after step 9—mix everything well. Let it cool.
Samosa shape, folding, and stuffing:
Step 1: Knead the dough a little more after 20 minutes.
Step 2: Pinch a dough ball and grease it with oil.
Step 3 is to shape the dough into an oval.
Step 4: Use a knife to slice it horizontally into two equal pieces.
Make a cone in step 5 after greasing it with water. To ensure perfect sealing, gently press.
Step 6: Fill the cone with 2 tbsp of made samosa masala.
Step 7: Grease the edges with a bit of water.
Pull back and make a crease in step eight. This is crucial because you build the skeleton to enable the samosa to stand.
Step 9: Now, securely close and seal the package. At this point, you can freeze for two months in an airtight container.
Step 1 in deep-frying a samosa is to heat the oil in a kadhai and fry the samosa at a low temperature. Instead, you could preheat and bake for 40 minutes at 180 degrees Celsius.
Step 2: Fry the samosa at a low temperature for at least 15 minutes, stirring occasionally.
Step 3: Drain the aloo samosa on kitchen paper once it has become golden and crisp.
Step 4: Eat your aloo samosa with tamarind and green chutney.
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Notes about recipes:
1. Knead the dough with ghee rather than oil to give it a rich flavour.
2. You may also add paneer or other vegetables to the filling.
3. Also, fry on low heat to make the samosa crust flaky.
4. Finally, a somewhat spicy, flaky samosa recipe is delicious.
