One of famous snack available in South East Asian countries, Central Asian, Arabian Peninsula, North/South Africa and throughout Mediterranean. It consists of two parts, the pastry and the filling. The filling is varies from country to country, it can be vegetables such as potato, peas or ground meat. The size and the consistency of the pastry vary considerably but although it is mostly triangular in shape either deep fried or baked. Samosa often serves with chutney or ketchup.
While traditionally samosa is normally fried but more people prefer to bake them and now switching to ready made puff pastry, wanton skin or tortilla which is more convenient and healthier. But by far I still prefer made from scratch pastry, very crispy and truly delicious.
Yield : 14 Samosa
1 C all purpose flour
1/2 C warm water (not all)
1/2 tsp salt
3 T cooking oil
* Place flour, salt and oil in a mixing bowl. Gradually add water to form a dough.
* Knead for 2-3 minutes, keep covered at least 15 minutes
2 large potato boiled and mashed
2 small carrot peeled and grated
1 Big onion chopped
2 green chili chopped
2 T curry powder
1 tsp ginger paste
2 T cooking oil
1/2 tsp cumin seed
salt to taste
* Heat the oil, fry cumin seed until fragrant, add in onion, green chili and ginger, cook until light brown.
* Pour in curry powder and little water, fry for a minute, add the potato and carrot, stir well. Sprinkle some water, add in salt, cook until almost dry.
* Squeeze lemon juice, remove from heat and cool.
MAKING THE SAMOSA
* Divide the dough into 7 balls. Roll out dough into 7 inch circle and cut into two.
* Apply water around the edges and fold into cone shape. Stuff each cone with 2 tablespoons of filling and close and pinch the top to seal. Repeat the same with the rest of the dough.
* Heat about 1 1/2 in deep cooking oil, when it is fully heated slide in the samosa, a few at a time, fry until golden brown. Remove and place on absorbent paper.
* Serve with chutney or ketchup.