Foodie

Monday, September 19, 2011

Samosas



Samosa, the delightful tasty little savory patty is a great gift to the world. from India.  Samosa is so delicious and addictive that it cannot be mentioned in singular, Samosa, it has to be plural - Samosas, cos when served, - 'satu makan dua mahu" - in Malay, translated - 'you eat one and you will ask for seconds'. 

Samosas are cheap, easy to make and  the beauty is,  you can make them in so many different ways, each cook adding their own different signatures to this time honored patties. I have known Samosas as triangular patties  made with popiah skin filled with spicy potatoes, peas and meat but my neighbor told me that the traditional Indian Samosas are made with homemade pastry and the shape is not flat triangle but more puffy, pyramid shape.  When i heard, "traditional", i get all excited, i have to keep all sorts of tradition die, even it is not my tradition.  This has been in my to do list for a long time and finally i gave these Samosas a try. 

Ingredients:

The pastry:

2 cups all purpose flour
2 tsp salt
2 tbsp vegetable oil
100 ml warm water (more for adjustment).

Method:

Put flour in the food processor together with the salt.  Pulse a few times to mix the salt in.

Add in oil and water and pulse till a dough is formed.

To make Samosas:

Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 6 inches. Divide this circle into two equal pieces with a knife.

Brush  a little water along the straight edge and then form a cone shape around your fingers, sealing the dampened edge.

Fill the cones with a tbsp of filling , dampened edges and press the two together to seal the top of the cone. Then fold it over and shape the patty so that it sits somewhat like a pyramid.  Continue with the rest of the pastries.

Deep fry the samosas in hot oil until crisp and brown take out and drain on a paper towel.

The Filling:

1/2 lb minced meat (beef, goat or chicken)
2 - 3 large potatoes - peeled and diced
1/2 cup fresh green peas
1 medium onion, chopped
2 cloves garlic - chopped
2 heaped tbsp curry powder
1 teaspoon salt
1/2 cup stock/water
2 tablespoon oil
Salt and Pepper to taste

Method:

Brown minced meat in a skillet with a little vegetable oil. Remove and set aside.

Add in the remaining oil and sweat the onions, then add in garlic. 

Add in the potatoes, curry powder, water/stock and the meat.  Cover and cook until potatoes are fork tender and have soaked up all the water/stock.  Add in fresh green peas and cook until peas are heated through.  Adjust taste with salt and pepper.

Let filling cool before stuffing.


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