Home Made Samosas

02_08_2015_01

A few weeks back a friend on the island and I were complaining that there was no where to get samosas on the island (not totally true, there are a couple spots but neither are very good) so we decided to make them ourselves. It was a bit of a lengthy process, but very cheap so next time we do up a batch we will make it a super big batch and just freeze them. Here’s how we did it!

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There is an excellent recipe and photo tutorial over on Veg Recipes of India that we referenced for our first attempt. As with many online recipes though, we found the final product to be a little under-spiced so we will add more spices next time. We were able to use the coriander and fennel seeds we got from our own garden last year which was pretty awesome πŸ™‚

02_08_2015_10

Samosas!

Filling:

3 medium sized potatoes
1 large onion, chopped
ΒΎ to 1 cup green peas
1 green chili + Β½ inch ginger (crushed into a paste)
Β½ tsp cumin seeds
ΒΌ tsp red chili powder
Β½ tbsp oil
salt as required

Whole spices (to be ground):

ΒΌ inch cinnamon
2 black peppercorns
1 clove
1 green cardamom
Β½ tsp cumin
Β½ tsp fennel seeds
1 tsp coriander seeds
1 tsp dry mango powder (amchoor powder)

Pastry:

2 cups all purpose flour
4 tbsp ghee or oil
5-6 tbsp water
salt as required
oil for deep frying

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The filling is fairly easy to cook up, I toasted the whole spices until fragrant then ground them in my spice grinder until powdered. We put a bit of oil in a pan and heated it, then threw in some whole cumin and crackled it.

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We then added the ground ginger and chili and cooked for a few mins before adding in the boiled and chopped potatoes and peas. Then we added the powdered spices and some water to help it all stick together (otherwise it’s a pretty dry mix)

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02_08_2015_04

We mixed up the pastry and separated it into 6 balls which were then each rolled out flat and split into two samosa shells. Wetting the edges of the dough we formed them into cones and stuffed them with the filling then sealed them shut.

Then we fried them until brown (I love this deep fryer.) They were surprisingly not greasy when we ate them, which is a plus!

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We served them with the plum chutney we canned last year and they were pretty great. Not bad for a first try at least!

02_08_2015_01

UPDATE: After making this recipe a few times we determined that it badly needed some additional flavour – that’s when we thought Hey, there aren’t any onions in there! I’ve amended the recipe to include onions which definitely add a bit more depth to the flavour.

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