Thursday, October 4, 2012

Vegetarian Samosas(Indian Empinadas)

A Samosa is a fried or baked pastry made out of multi purpose flour(maida) with a savory filling such as spiced potatoes, onions, peas, lentils, ground lamb or chicken. The size, shape and consistency may vary, but many versions are triangular. Samosas are often accompanied by chutney.[1] They are a popular appetizer or snack in the Indian Subcontinent, Southeast Asia, Central Asia and Southwest Asia and many other countries world wide.

Growing up we never made the efforts of making samosas at home. Coming to America, has increased the craving and the desire for eating samosas. In Indian growing up we used to bring home or just go for a sit down eatery at kantilal, damodardas(sweet mart shops).

I won't say that samosas are my favorite. But whenever I present this samosas in my Mom's club. they savor it and love it. Moms have often asked me, How to make samosas not to be mistaken with "Mimosa". Samosas to eat and mimosa is a plant(nature's gift). Here is the simplest and easies way to make homemade samosas. Please feel free to explore samosas with different types of potatoes(russet or more......) There is lot of steps in making samosas. Have an assembly line formed or have your kids help you to do the filling. Making samosas should be an art not work.

Ingredients for filling inside Samosas:

6-7 medium sized potatoes(yellow-yukon gold)boiled, skinned and mashed
1/2 cup fresh/frozen peas
1 inch ginger(pounded)
3-5 cloves of ginger(pounded)
2-3 green chillies(pounded in a mortar pestle)
1/2 tblsp curry powder
1/4 tsp garam masala
1/4 tsp  dried fenugreek leaves(opt)
1/2 tsp cumin seeds(tempering)
1/4 tsp red chilli flakes(tempering)
2 tblsp canola/vegetable oil(tempering)
1 medium onion finely chopped
salt to taste

Note:
  1. In a seperate bowl, have 2 tblsp flour with 2 tblsp water mix to cover the pastry filling. Otherwise the flour pastry will open while frying.
  2. Need  oil enough for deep frying.

 For pastry: Get uncooked flour not corn tortillas, available in any food store. If you can't trace them ask the assistance of the store clerk.

Preparation of Stuffed mix: In a medium pan on a medium pan, add oil. when hot enough add cumin seeds for tempering the potatoes. Add red chilli flakes, then onions . Fry them till they are light brown. Add pounded ginger, garlic and green chilli. Add all the spices, then slowly add potato mix to the pan. Sautee for 10 minutes, till well mix and then add peas. Add salt to taste. cook for another 5 more minutes and then you are all set ready to do the filling.

Preparation of Samosas:
  1. First of all cut the round flour tortillas into half.
  2. Take the half filling and pour the potato mix enough to hold the pastry. please don't over flow the stuffing.
  3. Add flour water flour mix on both sides, before folding the sides.
  4. Fold top each sides into to form a traingle.
  5. Fold the bottom part and roll it over with a help of a spoon to form the identation or your thumb.



Frying : Test  the oil with a thermometer, if you have one. when the oil reaches 350 degree F, you know the oil is hot enough to fry. or other way to test is put a small ball of flour to make the oil is hot enough for frying. Fry the samosas in batches in a vegetable/canola oil till they are lightly brown on each sides. Make sure you fry them, not bake.Serve them with coconut green chutney or tamarund chutney. Enjoy and let me know how they turn out.




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