Indian Appetizers – Samosa
Samosa is a stuffed pastry snack popularly served in many parts of the Asian subcontinent Mediterranean and Arabian peninsula.
It generally consists of a fried or baked triangular pastry shell which comes with a savory filling, which mostly includes spiced potatoes, onions, peas, lentils, or meat fillings of ground lamb or chicken. Samosas are often served with chutney and generally as an appetizer.
In Kazakhstan and Kyrgyzstan samosas are always baked and never fried and come with a meat filling.
While in India and Pakistan they come mostly in potato and pea spiced fillings.
In Goa and Portugal samosas are known as ‘chamuças‘, usually filled with chicken, beef, pork, or vegetables and so on.
Ingredients:
Oil for frying
1 cup – Refined flour
1 cup – Potatoes
1/2 cup – Peas
Spice Mix
1 tsp – Fennel seeds big (badi saufn)
1 tbsp – Cumin seeds
1/4 inch – Cinnamon stick
1/8 tsp – Ginger powder
1 No – Bay leaf
1 tsp – Pomegranate seeds or Dry mango powder
3 No – Cloves
2 tbsp – Coriander seeds
1 No – Green chilli
Salt to taste
Free spice sample of your choice click here
Method:
Heat a pan add the spices and roast them on a low flame till a little fragrant (2-3mins and colour would change but don’t let it burn).
Next grind the spice mix without using water into a powder.
Mash the potatoes and peas roughly (leave lumps don’t make it smooth).
Add the spice powder garam masala and mix well. Taste and adjust seasoning.
Add warm water and salt to the flour. Knead until the dough feels soft to touch.
Now roll out the dough to make small chapattis and then slice them in equal half from the centre.
Hold one of the halved portion and fold to form a cone shape. And using a drop or two of water seal it from above.
Hold the cone upside down and add the prepared filling only 3/4th.
Using little water press in one end of the flap and then the other end. Overlap it with the central part and seal the entire samosa.
Heat oil in another pan over high flame and when it sizzles add the samosa and fry at low to medium heat until they are golden brown and drain on absorbent paper.
Serve hot with chutney or ketchup.
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