Sunday, October 24, 2010
Samosa - the perfect Indian snack recipe
"Necessity is the mother of invention". I have heard this being used several times in the many years that I have been on this wonderful planet. However, never ever thought that necessity could really drive me so hard to try a hand at something that I have never ever done before. The "necessity" of your tastebuds can actually push you really hard "to the kitchen":)
The samosa has been a favorite tea time snack of mine. Although I have wanted to try a hand at making these crispy delights with the traditional potato filling, I have actually never got down to doing it till now. The reason for this being that the halwai's shop was just a hop, skip and jump from home. It took me only a few minutes to lay my hands on hot, crispy samosas with chutney...and not only samosas...whenever I did go to the halwai(which did happen quite often)was always very sympathetic towards the feelings of the other delicious eats that sat smiling along with the mouthwatering samosa. Now, now... I couldn't be partial at all... and so...with my share of samosas always came along a batch of tasty kachoris, jalebis and dhoklas too. Looking back all this is now just a sweet memory (or rather savory), and so, I had to get into the kitchen to please my poor tastebuds that have been deprived for long now:). So, the Samosa it was.
For the crust:
Maida or all-purpose flour - 1 cup
Ajwain or carom or caraway seeds - 2 pinches
Salt - 3 pinches
Oil -3 tbsp
Water - approx 1/4 cup
Method For the Crust:
1-Mix together the all purpose flour and oil. When completely done, add in the ajwain and salt and mix well.
2- Now add the water little by little to make a smooth yet hard dough. Keep aside for approximately 30 minutes covered with a slightly damp kitchen towel.
3- Make small balls out of the dough. One cup of maida will yield about 10 medium sized samosas and thus, make out 5 balls out of the dough.
4- Roll out each ball into a circle and cut it into two. Make a cone shape out of each of the semi-circles and fill in a tbsp of the filling mixture. Paste the edges with water and keep aside.
5- When all the 10 samosas are ready, fry them in hot oil on medium heat. The temperature of the oil would make a big difference to the crust of the samosa.
For the samosa filling you could make your choicest potato, paneer or even chicken filling and have a wonderful treat.