Soni's Food

Indian Inspiration!

Samosas #GlobalStreetFood #SundaySupper

25 | 08 | 2013
By Soni Sinha

Jump to Recipe Print Recipe

Sold in every nook and corner of any street in Northern India,Samosas are the quintessential Indian street food!They’re enjoyed by a multitude of people each day every day.If you’re out on the streets in Delhi, you will always see vendors selling piping hot crispy samosas served with Tamarind Chutney to the people gathered around the stall eager to get a taste of it.The flaky crisp outer layer that leads into the delicious soft potatoes and peas spiced to perfection with some heat, some tang is one of the most well known foods from India.And its devoured by so many across the globe.

Samosas 8

If you’re in India you never really make Samosas at home since they’re easily available everywhere.When you have unexpected guests Samosas are the quick fix snack since there will always be some vendor at the end of your street frying Samosas!When I first arrived in the UK we found this little Indian sweet shop that sold Samosas, but they were nowhere close to what I was accustomed to.But,I still bought them since I was craving them so badly.But that’s always the story,somehow I’ve never had good samosas outside India.When our Sunday Supper group came up with the idea of Global Street Food I knew I had to make Samosas,but the problem was I’d never made them before!I called my most trusted Vegetarian Chef, my Mom for some tips and tried making these for the first time ever!

Samosas 2

Mom also asked me to fry these in warm oil as opposed to hot oil, since they tend to become soggy otherwise.For the filling you can go with  either a vegetarian or meat option.The ones commonly sold on the streets are the Vegetarian version with potatoes and peas.The filling is delicious with all the spices and the chillies that add a slight heat in the background. I’ve also used Dried Mango powder (Amchur) along with Black Salt (Kala Namak) that is easily available at your Indian Grocer!The samosas came out perfectly crispy on the outside and the filling was spot-on!

Samosas 9

They’re a little time consuming but the end result is worth the effort!These are best enjoyed right after they are fried to bite into that crisp pastry.You could also cheat by opting for Phyllo sheets if you wish to make the process easier and bake them instead of deep frying,but I went with the traditional method just the way they’re sold on the streets in India!

Samosas #GlobalStreetFood

Print Recipe Pin Recipe

Ingredients
  

  • All Purpose Flour maida- 1 cup
  • Oil-2 tbsp
  • Salt-1/2 tsp
  • Water-1/4 cup plus a little more
  • Salt-to taste

For the Filling

  • Potatoes-3 large
  • Frozen peas-1/2 cup
  • Cumin Seeds-1 tsp
  • Green Chili or Jalapeno-2 seeded and chopped
  • Ginger-1/2 inch crushed or grated
  • Ground Coriander-1 tsp
  • Garam Masala-1/2 tsp
  • Dried Mango Powder Amchur-1 tsp
  • Black Salt-1/2 tsp
  • Oil-2 tbsp
  • Salt- to taste

Instructions
 

  • In a mixing bowl take the flour.Add the salt and oil.
  • Mix with your hand and start adding water little by little until and knead until it forms a soft pliable dough.The dough should be firm when you poke your finger.
  • Boil potatoes and mash it.
  • In a skillet heat oil and add cumin seeds.
  • Once it splutters add the green chili and ginger and saute for a minute.
  • Add the spices.Mix well and add the potatoes.
  • Mix and allow to cool.

To make samosas

  • Divide the dough into ten equal balls.
  • Take one ball at a time and roll out a 5" circle.
  • Cut through the middle so you have two semi circles.
  • Moisten your hands with a little water take one semi circle and form a cone shape.Seal the edge on the side and fill one tbsp of the filling into it.
  • Seal the outer edges.
  • Deep fry in warm oil until golden and crispy.
  • Enjoy with your favorite chutney!

This exciting event is co-hosted by the lovely Heather from Girl Chef and Bea from The Not So Cheesy Kitchen and we have some tantalizing Global Street Foods for you to enjoy!

Bread on the Boulevard

Hand-Held Savory Eats

To-Go Containers

Sweets on the Streets

Grab a Thermos 

SundaySupper
Be sure to join us for the Global Street Food #SundaySupper chat at 7 PM EST this Sunday evening. The party starts at 7 pm EST; come join us by following the #SundaySupper hashtag or through TweetChat.
Throughout the day on Sunday we will tweet our favorite recipes by using #SundaySupper hashtag. We are excited for you to join the fun. Be sure to also check out the  #SundaySupper Pinterest Board for more recipes and ideas.
Would you like to join the Sunday Supper Movement? You can sign up here: Sunday Supper Movemen

 

Related Posts

Comments

  3. Renee says

    I can’t even describe how much I love samosas. I’ll eat them anywhere they are available. One day I’ll tackle making them at home too. Like you, I’m so used to buying them or getting them from a restaurant (lucky for me there is an Indian restaurant about a mile from my house).
    Renee recently posted..Peach CobblerMy Profile

  5. Lori @ Foxes Love Lemons says

    Oh, how I love samosas! My favorite memory of them is actually in culinary school. The vegetarian Chef (instructor) helped a small group of us students make them – the pea and potato version you’ve done here. When they were fresh out of the fryer, he surprised us and told us that WE could eat them (this rarely happened, as we were always making food to sell in the school’s restaurant). Standing around, after a long morning of class that started at 5 am, eating piping hot samosas? The BEST 🙂
    Lori @ Foxes Love Lemons recently posted..Restaurant Review: Steelhouse TavernMy Profile

    • Soni says

      Oh how exciting!!Thanks for sharing this sweet story Lori!!I’m sure after all the day’s work it was the ‘best’ treat 🙂

  12. The Ninja Baker says

    How wonderful that you were able to have instruction from your mother. And how wonderful that you produced such perfection…That mango powder is calling my name!

  22. Lane @ Supper for a Steal says

    I love samosas. I recently made them and your recipe sounds very similar. I tried all sorts of methods for cooking them. I made the dough and fried then. I baked the dough. I tried using phyllo. Of course the fried were the best 🙂
    Lane @ Supper for a Steal recently posted..Tequila Lime Chicken TacosMy Profile

Trackbacks