Recipe: How to Make Samosas
FOR THE SAMOSA PASTRY
2 cups all-purpose flour
4 tbsp ghee (clarified butter) or oil
5-6 tbsp water
1 tsp carom seeds
¾ tsp salt
FOR THE FILLING
3 medium size potatoes
¾ to 1 cup canned chickpeas, drained
1 green chili, chopped finely
½ tsp ginger puree
1 tsp garlic puree
¾ tsp garam masala powder
¼ tsp red chilli powder
1 tsp dry mango powder
1 tsp fennel powder
1 tsp coriander powder
¾ tsp cumin seeds
2 tbsp fresh coriander leaves, chopped
2 ½ tsp oil
Salt, to taste
Oil for frying
1 Begin by making the pastry. Place the flour, carom seeds and salt in a bowl. Combine and then add the ghee or oil.
2 Using your fingertips, rub the ghee or oil in the flour until the mixture resembles breadcrumbs.
3 Add 1 or 2 tablespoons of water to bring the mixture together into a ball.
4 Add more water as required, a little at a time. Knead into a firm dough.
5 Cover the dough with clingfilm or a damp tea towel and allow to rest for 30 to 40 minutes.
6 Prepare your filling by boiling the potatoes in a pan until they are cooked completely.
7 Peel the potatoes and cut into small cubes and combine with the chickpeas.
8 Heat a small amount of oil into a medium saucepan set over a medium high heat.
9 Add the cumin, green chillies, ginger and garlic pastes and sauté for about 30 seconds.
10 Lower the flame and add all the dry spice powders one by one.
11 Add the potatoes and chickpeas to the mixture, along with some salt, to taste.
12 Sauté for a further two to three minutes.
13 Remove from the heat, add the chopped coriander and stir well. Set aside.
14 Knead the rested dough lightly again and shape the mixture into six equal balls.
Using a rolling pin, roll out the pastry into a circle, then cut the circle in half using a knife.
Apply a little water to the straight edge of the pastry using a pastry brush or your fingertips. Join the two ends bringing the watered edge on top of the plain edge.
Make a cone from the pastry, and press the edges to seal well.
Place some of the prepared samosa filling into the cone, about a tablespoon.
Apply some water to the circular edges as before and pinch to seal.
Fold a small bit of the pastry over itself in the centre of the circular edge to create a platform for them to stand.
Place the samosas on a work surface, pressing the sealed circular edges so that they stand, and be sure there are no cracks in the pastry.
Repeat the process until all the dough and filling is used.
Heat the oil in a deep frying pan. Once hot, add the samosas, frying in batches and lower the heat to medium-low, turning once until golden brown on all sides.
Remove from the oil and drain the samosas on paper towels. Serve with chutney and a cup of hot tea.