Deep-fried Samosas are an irresistible savoury snack that are relished across Central Asia to East Africa & South Asia under the name Sambas, Sambos, Sambusa, Sambuseh, Shingaras and so on. Wrapped by a thin sheet of dough, great samosas in India are distinguished by its flaky texture and an even greater core filling of spiced mashed potatoes & peas. I personally love the addition of peanuts in the samosas that are always accompanied with chai. Here is a recipe by my mom-in-law.
~ Gather Your Ingredients ~
FOR THE DOUGH
FOR THE FILLING
FOR THE TAMARIND & JAGGERY CHUTNEY
*makes 10 medium-sized samosas
~ Preparation Instructions ~
- Clean the potatoes, slice into half & boil until soft. Peel and then mash the potatoes and set aside.
- Add ghee & salt to the flour. Crumble & mix well until the dough holds shape. Add few tablespoons of water (room temperature) as required and knead well for about 6-10 mins. The samosa dough is tighter than chapati/roti. Cover and rest the dough for 10-15 mins.
- Roast whole spices - cumin, fennel & asafoetida in a pan. Transfer to mortar & pestle and crush coarsely. Set aside. Grind green chillies and ginger in a mixer or crush in mortar & pestle and set aside.
- Heat a pan and add peas, ginger & green chilli paste, turmeric, coriander, red chilli, salt & stir. Add mashed potatoes and crushed toasted spices. Mix well and cook on medium flame for 3-4 mins or until lightly charred. Allow filling to cool.
- Take a dough ball, grease with oil/ghee. Roll thin into an oval. Cut horizontally into half. Take 1 half, grease edges with water and fold into a cone. Stuff filling into the cone. Grease open edges and seal firmly. Repeat for other half.
- Deep fry samosas on low to medium heat until golden & crisp. Drain excess oil.
TAMARIND & JAGGERY CHUTNEY
- Soak tamarind in water overnight. Remove seeds, mash and pass through a sieve.
- In a pan, add tamarind paste with some water. Add spices and simmer for a few minutes until combined. Add jaggery and mix well. Remove from heat and set aside. Chutney will thicken as it cools.
Serve samosas hot with tamarind chutney or tomato ketchup.
