Life isn’t about waiting for the storm to pass, it’s about learning to dance in the rain!
It rained here last night. Some say it was a storm, a hail storm. The rain so heavy and incessant, that it literally locked us in, exactly when we siblings craved to go out and get wet. Mother barred rain walks and rain dance, told us to zip it and sit snug at home. “I’ll make samosas!”, she enticed. Luring us with mouth watering delicacies is one of the many tactics Mother employs to get us listen to her.
Samosas, a hot cuppa tea and rain is “the” most perfect combo deal, no fast food place or restaurant can ever offer!
The trick worked. We stayed. We helped. We relished.
A samosa, is an Indian entree, where a thin pastry is filled with a spiced vegetable(usually potatoes) and deep fried in oil. This savoury dish is a great crowd pleaser and has attained immense popularity in many countries, including United kingdom, Canada, US and South Africa.
The Filling inside a samosa usually is made of potatoes and peas along with a host of masalas/spices. The flavors are a melange of salt, spice and tang, mildly infused with asafetida, ginger and fennel seeds. Oh! so yumm! so rustic!
Now for the recipe:
For the Pastry:
- 1 cup all purpose flour
- 3 spoons of oil
- salt to taste
For the filling:
- 2 cups mashed or small cubed boiled potatoes
- 1/2 cup boiled peas
- 1/2 tsp julienned ginger
- 1-2 green chilies, minced
- 1 tsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp asafetida powder
- 2 tsp coriander powder
- 1-2 tsp red chili powder
- 1 tsp dry mango powder
- 1/2 tsp garam masala
- 1/2 tsp fennel seeds
- salt to taste
- 1-2 tsp chopped coriander leaves
To make the pastry:
Rub the oil and maida/flour and salt without adding water. Then slowly add luke warm water to make a semi soft dough. Keep aside for 30 minutes.
Till then prepare the stuffing:
In a pan, heat oil. crackle the cumin seeds. Add asafetida. Now, throw in the peas, ginger and green chilies. Saute for a few minutes. Now add the potatoes along with the spices, dry mango powder, coriander powder, red chilli powder, garam masala, fennel seeds, salt and coriander leaves. Mix everything well.
Note: Play with the spices according to the level of heat you can take.
For the actual part:
Grabbing small pieces from the dough, roll out thin rounds. Cut each round into 2 equal semi circles. Now each semi circle will make one samosa. So you do the math for the number of samosas your cup of flour is going to give.
Pick up the semi circle gently, fold into a cone like shape. Stick the corners with water. Fill each samosa with the potato stuffing and then seal it close with the help of little water. You could even turn the corners inwards to tighten the folds.
For your help:
Novice cooks might find the process of folding and filling a little tedious and difficult. But patience and passion is all that you need… yea yea, cringe… what to do, I do get kinda preachy.
Once your done with the filling, deep fry them in slightly hot oil on low flame till they turn a perfect golden brown. This takes some time, so guys, keep cool. The sim flame ensures crispness and flakiness to the outer pastry.
Alternatively, you could even bake the filled pastries in an Oven at 180 degree centigrade till they cook and turn light brown.
So, the rain bought hot crisp samosas with it and the world turned mud-luscious and puddle-wonderful!!