AuthorParkash BainsCategoryappetizer, new recipes, snack, vegetarianDifficultyAdvancedVegetarian Samosas have really gained rock star popularity over the past few years. I have been asked quite frequently by friends, clients and followers to teach them how to make samosas. It’s difficult to clearly demonstrate the process of making samosas in a written recipe. So we made a video of a samosa making class to give you visuals and a better understanding of how it’s done.
MAKING THE DOUGH
1. Mix all dry ingredients in a medium size mixing bowl.
2. Add oil and mix it into the flour really well with your hands. This is the important part – even though you can’t really see the oil, you want to make sure it’s completely distributed through the flour. The best way to do this is to rub it between your hands.
3. Then add water in small amounts at a time while continuing to mix the dough with your hands until a firm ball is formed. (You don’t want it to be too soft or sticky, so go carefully with the water). Knead for a couple of minutes to make the dough slightly soft and pliable. Then add a bit of oil onto your hands and rub it all over the ball of dough. Cover with a wet cloth and let it sit for at least 30 minutes to allow the dough to rest and gluten to form.
MAKING THE FILLING
1. Crumble the potatoes roughly with your fingers into a bowl. You don't want to mash them because you want some texture to your filling. Set aside.
2. Heat the oil in a . Add cumin seeds to toast them for a minute or so until they release their fragrance. Add ginger and sautee for another minute. Now add the green onions, peas, cilantro, and spices. Mix well and cook for 3-4 minutes before adding the potatoes. Stir to mix all the ingredients so that the potatoes are completely mixed into the other ingredients. Remove from heat and let it cool.
MAKING THE SAMOSAS
1. Divide dough into about 8 egg sized balls and flatten them into round disks. Roll out each disks into about a 7-8″ thin circle. Use dry flour if needed to roll them out. Cut the circle in half with a knife or pizza cutter.
2. Take one half of the circle and using your finger, moisten all around the edges with a little water. Bring up both edges to the middle, overlapping slightly and press gently to seal the seam from the inside and outside with your fingers. Hold it in your hand like a cone. Fill the cone with a couple of tablespoons of filling and push it down with your finger to get rid of any air pockets. Then pinch the opening together sealing it tightly with your finger tips or with a fork.
3. Carry on with the rest of the dough and filling until you have made all the samosas. Line them up on a tray.
4. Heat oil in a wok, fryer or pot. Oil should be about 3-4 inches deep. When oil is hot (at least 300 degrees F), test it with a little piece of dough. It should sizzle and rise to the top.
5. Fry 5 to 6 samosas at a time, depending on the size of your frying pot. You don’t want to crowd the samosas because that will bring the temperature down. Fry the samosas, turning them over occasionally, until they are golden-brown. Drain on a paper towel lined tray.
Serve with your choice of chutney. Samosas also pair beautifully with Chana Masala (curried chick peas).
Ingredients
Directions
MAKING THE DOUGH
1. Mix all dry ingredients in a medium size mixing bowl.
2. Add oil and mix it into the flour really well with your hands. This is the important part – even though you can’t really see the oil, you want to make sure it’s completely distributed through the flour. The best way to do this is to rub it between your hands.
3. Then add water in small amounts at a time while continuing to mix the dough with your hands until a firm ball is formed. (You don’t want it to be too soft or sticky, so go carefully with the water). Knead for a couple of minutes to make the dough slightly soft and pliable. Then add a bit of oil onto your hands and rub it all over the ball of dough. Cover with a wet cloth and let it sit for at least 30 minutes to allow the dough to rest and gluten to form.
MAKING THE FILLING
1. Crumble the potatoes roughly with your fingers into a bowl. You don't want to mash them because you want some texture to your filling. Set aside.
2. Heat the oil in a . Add cumin seeds to toast them for a minute or so until they release their fragrance. Add ginger and sautee for another minute. Now add the green onions, peas, cilantro, and spices. Mix well and cook for 3-4 minutes before adding the potatoes. Stir to mix all the ingredients so that the potatoes are completely mixed into the other ingredients. Remove from heat and let it cool.
MAKING THE SAMOSAS
1. Divide dough into about 8 egg sized balls and flatten them into round disks. Roll out each disks into about a 7-8″ thin circle. Use dry flour if needed to roll them out. Cut the circle in half with a knife or pizza cutter.
2. Take one half of the circle and using your finger, moisten all around the edges with a little water. Bring up both edges to the middle, overlapping slightly and press gently to seal the seam from the inside and outside with your fingers. Hold it in your hand like a cone. Fill the cone with a couple of tablespoons of filling and push it down with your finger to get rid of any air pockets. Then pinch the opening together sealing it tightly with your finger tips or with a fork.
3. Carry on with the rest of the dough and filling until you have made all the samosas. Line them up on a tray.
4. Heat oil in a wok, fryer or pot. Oil should be about 3-4 inches deep. When oil is hot (at least 300 degrees F), test it with a little piece of dough. It should sizzle and rise to the top.
5. Fry 5 to 6 samosas at a time, depending on the size of your frying pot. You don’t want to crowd the samosas because that will bring the temperature down. Fry the samosas, turning them over occasionally, until they are golden-brown. Drain on a paper towel lined tray.
Serve with your choice of chutney. Samosas also pair beautifully with Chana Masala (curried chick peas).
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