If you haven’t already guessed it, today’s recipe is none other than the very famous, wonderfully delicious SAMOSA!! (cue celestial music as a giant samosa descends from the sky enveloped in a soft glow) I know, it’s all very dramatic, but don’t worry I will make this as undramatic as a process as I can because let’s face it, no one likes drama (unless it’s a korean drama, HAH!) Anywho, moving right along. So, I’m going to assume that everyone reading this basically knows what a samosa is if you don’t please leave…right now…I’m being very serious. NO! WAIT! I was just joking, can’t you take a joke? Yeesh. Well, to put it simply a samosa is a FRIED or baked pastry (I think you know which I favor) with a savory filling, preferably triangularly shaped. I don’t know why it’s a triangle, but I’m sure it’s been like that for centuries, so ain’t no one gonna question it! Samosas can be filled with a variety of things including lentils, meat (ground beef or lamb), potatoes, peas, or onions, in this case I decided to have a potato filling because it’s delicious (and extremely simple) that way. Now that that’s outta the way, let’s get this party started!!
- 3 medium potatoes or 2 large potatoes
- 1/4 cup cooked peas
- 1 tsp red chilli powder
- 2 tsp cumin powder
- 1 1/2 tsp whole coriander seeds
- rectangular samosa wraps
- flour and water for sealing
So to start it all off we’re going to need to cook these potatoes. For the sake of making life much simpler I just popped these three bad boys (and by that I mean the potatoes) into the microwave and clicked the “potato” button, which magically returns three baked potatoes. It’s like Hogwarts up in here! Or at least I like to believe it is…Anyways, after that’s all over just mash up the potatoes, mash em’ good. Then sprinkle in the salt, red chilli powder, and cumin powder and mix it all up. For the salt I sorta eyeballed it, you should just put in as much as you’d like. It’s really a personal preference, so put it in and remember to taste to ensure appropriate saltiness.
Next you want to take the coriander seeds and put them in a mortar and pestle. I suppose if you don’t have one you can put them in a plastic bag and smash them with a rolling pin or something like that. You just want to smash them enough to release the flavors (whatever that means…). Well it supposedly works so I suggest you do it. Don’t smash them too much, just so they are slightly crushed but still recognizable. Then just mix them into the potato
Lastly, your going to want to add in the peas. Now I added a 1/4 cup, but if you’re not a big fan of peas then you can add a little less or opt out of added them completely. Or if you’re someone who really likes peas, go ahead and add 1/2 a cup, but I wouldn’t suggest going over that too much, otherwise you’ll have more pea than potato. And well, then you’re just missing the point of having potato samosas. For the peas, carefully fold them into the potato so as not to crush them.
Now, it’s time to assemble! Yay! Okay so here is my assembly station:
I got the long rectangular samosa wraps, the potato mixture, a flour and water mixture to seal the samosas, and a plate to put the finished samosas. For the sealing mix just put in an a couple spoonfuls of flour(any kind; all purpose, whole wheat) and a little more water. Now, to actually make the samosas. I gotta say this is probably the hardest part of it all, but honestly once you get the motions down it ain’t that hard. Here are the steps for folding, in pictures:
To briefly explain, lay the wrap flat, fold the bottom corner in to make a triangle, fold the triangle up from top side, then fold in from rightmost side, at this point there should be a hole in the top. This is where I lift it up and fill. After filling with about a tablespoon of potato mixture, fold up to cover hole, and lastly brush on flour/water mix on exposed end and fold to seal. I also found this snazzy video on how to fold samosas, if my pictures aren’t explanation enough (which I can’t imagine them not being). It’s a little different than my method, but you have the same end result.
Finally, we are at the best part, frying! Woohoo, we made it. So first fill a frying pan or deep saucepan with a quarter inch of vegetable oil. Like for realz, you need to break out a ruler and measure it to exactly 1/4 inch otherwise the recipe is ruined. Like a complete and utter disaster. Okay, okay I’m just joshin’ ya! You just need a layer that’s about half the thickness of the samosa. Start off by heating the oil on high and when you put a little bit of samosa wrapper and it starts to bubble all around it you know it’s done. It shouldn’t take more than a minute or two. When that happens lower it to medium and place in as may samosas as you can.
They should be bubbling as soon as you put them in, but not too violently. Let them fry on each side for about a minute or two or until golden brown. As shown above. If ever they are browning to quickly or two much lower the heat. I was adjusting as I went through each batch, the heat should pretty much stay on medium-low or just somewhere in between medium and low. Place them finished samosas on a plate with a paper towel to remove any excess oils. This recipe should make anywhere between 25-30 samosas, so like one serving…just kidding (well maybe not for everyone). So, here is the end result.
You did it! You made it! I knew you could. All that’s left to do is enjoy! (This can be served with some ketchup or imlee ki chutney (a sweet tamarind sauce)).
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