Last weekend I had gone for a grocery run and saw the empty samosa area in the Indian store. They used to have piping hot samosas there all the time.
San or me would always get two samosas from any desi store run.. it was something we both do and it invariably makes the other person happy.. we share it with chai.
When I told my kids how I missed samosas and it has been a long time since we had any, they piled up on me by saying they miss a lot of things like Chipotle too.. so I should shut up and make my own samosas just like how they are making their own mexican food at home!
Samosas are labor intensive and not easy to make on a small scale. Still having been encouraged (challenged if you take it in another way) by some fellow yogis.. decided to make it the weekend project.
there is a lot of ground work required. I got 15 samosas after almost 90 minutes of effort.. guessing you can make 30 of these in 2 hours with same oil.
Ended up with 1/2 the masala leftover which we plan to use to make parathas tomorrow.
Recipe used (scaled everything down to 15 samosas)
1. 3 aaloos (potato) boiled, peeled, mushed
2. 1/2 cup peas
3. one clove garlic (dont need it actually), 1/2 onion (again you can skip this), 1 red chilli, 1 spoon of corriander seeds (dhaniya) - two spoons water and make into a paste.
4. small bunch of cilantro
fry a spoon of jeera (cumin) in two spoons oil and add the paste, then add the cilantro, peas, potato and make the curry.
Separately made the dough with 2 cups all purpose flour and 2 spoons of clarified butter (ghee).. think oil will be okay as well if you are vegan. Let the dough sit for 30 minutes under wrap.
Make the samosas by using water to seal the dough after flattening and filling it with a spoon and a half of the potato masala.
Trick is in the frying. Keep it at medium high to begin with.. after 30 seconds, drop heat to medium low and wait for a good 3-4 minutes before taking the samosas out.. Then set it medium high again, wait for 5 minutes before adding next batch in. The temperature toggling is what takes time.. so it makes sense to do 50 samosas at one time in a large kadai like in the street vendors.. Bihari (our tea shop from college days in Varanasi) used to make 25 at a time in his large kadai.. they would all come with a consistant golden brown color and a smooth texture..
One thing I realized.. the second batch came out with smooth surface like in store samosas simply because the moisture had gone a little bit as they waited. That is one trick I will use next time. That was not mentioned in any video...
there are many recipes that use flour tortillas or pastry sheets to make samosas ... but if you are going to do something..... go for it with all your heart. No short cuts.
The samosas came out very well. The feedback from family "masala is really good. The skin of the samosa is really thick in some places, but taste is really good."
They all liked the second batch better than the first batch.
Had fun doing this.. have allergies thanks to the gardening effort earlier in the day.. so you can hear me sniffling all the time..
Now I am late for yoga class. Fortunately yoga class is only 20 steps away now instead of a 15 minute drive.. and we are on a flexi schedule.
Here is a video of how this was made..
If I can do this, so can you.. so try it from scratch. It is intimidating when you watch all those videos. For a first attempt this came out well !
