Samosa Posted by Nauman on May 19, 2018 in Uncategorized
A samosa (Urdu: سموسہ) is a fried or baked pastry with savory fillings, such as spiced potatoes, onions, peas, lentils and sometimes ground lamb, ground beef or ground chicken. During Ramadan these days a samosa is a cherished treat at Iftaar افطار (when Muslims open fast). The samosa originated in the Middle East (where it is known as sambosa) prior to the 10th century. They were introduced to South Asia (Pakistan) during the Muslim Delhi Sultanate when cooks from Middle East and Central Asia migrated to work in the kitchens of the Sultan and the nobility. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Pakistani samosas are often accompanied by a mint sauce or chutney.
Samosas are a very popular Pakistani snack and can probably be found anywhere in the world these days! They’re a lovely snack for a cold day when you’re just a little more than nibbly and a little less than hungry. The recipe below should make between 15-18 samosas.
- 3 cups all-purpose flour
- 2 tbsps ghee (clarified butter)
- Salt to taste
- 5 large potatoes, boiled, peeled and mashed roughly
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp raw mango powder (aamchoor)
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- Salt to taste
- Vegetable/ canola/sunflower cooking oil for deep frying
- Mix the flour with theghee (oil) and salt to taste. Add a little water at a time to it, to make a firm, smooth dough. Keep aside.
- In a pan, heat 2 tbsps of oil and add the cumin seeds to it. When they stop spluttering, add the coriander, tumeric, red chilli, raw mango andgaram masala Fry for just a few seconds.
- Add the potato to this spice mixture and mix well. Season with salt.
- Simmer and cook for 7-10 minutes. Keep aside.
- Divide the dough you made earlier in to golf ball-sized portions. On a lightly floured surface, roll each ball out into a circle roughly 7-8″ in diameter (and approximately 1/6″ thick).
- Cut each circle into 2 with a sharp knife.
- Take one semi-circle and lightly wet its straight edge with water. Fold it into a cone, joining this wet edge and pressing gently to seal well.
- Fill this cone 3/4 full with the potato filling made earlier.You can put any semi-dry filling you desire into Samosas – minced meat, spinach, etc.
- Lightly wet the open edges of the cone and press together to seal well. Use all the dough up in a similar manner.
- Deep fry the Samosas till golden. Drain on paper towels.
- Serve hot with Tamarind Chutney and Mint-Coriander Chutney.