18 May 2024
Recipe of the week: Samosa
Expat Cookbook

Recipe of the week: Samosa

India, the land of curry – but also known for Taj Mahal, Bollywood, yoga, ayurveda and the Indian cuisine. On the 15th August, India celebrates it’s 67th year of independence. YLC has teamed up with Sudipa Duttaroy to bring you the very best of India.

samosa-snack-indian-food

India is a diverse country and so is the cuisine. Therefore the cooking varies a lot across the country depending on the climatic conditions, religious beliefs and historical influences – just to name a few. Indian curry is ubiquitous and today found in every nook and cranny of the world. But curry isn’t the be all and end all, there’s more to Indian cuisine, much more…

This week we give you a snack: Samosas

The crispy triangular bundle of joy with soft spicy potato filling is a staple Indian snack. Most Indians long for a combination of samosa and chai on a rainy day. Me and my family never seem to get enough of it, come rain, winter or summer. Samosa brings back memories of snack time with mum and aunts, spiced up with not just samosa but also the latest from the grapevine!

Samosa making is also a fun activity to share with my daughter who loves folding the rolled out dough into cones and then glueing the edges.

 

What you need:

Pastry

1 cup flour

2 tablespoons vegetable oil

Filling

2 large boiled potatoes

2 teaspoon oil

2 teaspoon garam masala

2 teaspoon cummin powder

salt to taste

 

What to do:

Mix together the flour, oil and 1/2 teaspoon salt till it gets crubly. Adding more water make a soft dough and set aside, covered.

For the filling, heat the oil, add the cummin powder and garam masala, then adding the chopped boiled potaoes and salt.

Saute for 3-4 minutes and set aside to cool.

Takee small portions of the dough and roll each portion of dough into a thin oval shape cut into 2 semi-circles.

Take a semi-circle. Apply water on the straight edge of the semi-circle. Fold the semi-circle to form a cone, stuff some of the potato filling and seal the watered edges. Deep fry until golden brown, serve with ketchup and chai.

 

For the chai:

For 1 cup adrak chai (ginger tea) – pour 1 cup water into a sauce, add 1 tea spoon grated ginger, 1/2 a teaspoon cardemom powder and bring to a boil. Add 2 tea bags and 3/4 cup milk. Wait for one boil and let it simmer for 3-5 minutes. Add sugar as per taste. Some like it sweet, some like it sweeter!

Sieve and slurp!

Sudipa Duttaroy

 

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