SAMOSAS

SAMOSAS

Samosas are delicacies made in many parts of the world. Each person has their own choice of fillings, varying from a choice of vegetables or meats. Some even have a sweet filling. However, the success of a samosa lies in the perfection of its casing which is filled with a concoction of vegetables or meat. Many find it easier and time saving to buy ready made samosa pastry - also known as "Patti" or "Manda" or simply as "Samosa Pastry". In my recipe I have used pastry that I have prepared myself. The end result is much better as the samosas turn out very golden and crispy and absorb very little oil.

INGREDIENTS 

• Some sheets of Samosa Pastry
• TO PREPARE YOUR OWN PASTRY, PLEASE REFER TO MY RECIPE FOR 'SAMOSA PASTRY' ON THIS BLOG
• 500 gms Lean Meat Mince (Beef, Mutton or Chicken)
• Few Green Chillies (Finely Chopped or Crushed)
• 1 Heaped Tbsp Ginger and Garlic Paste
• 2 Large Onions (Chopped)
• 1 Tbsp Mixed Spice Powder (Garam Masala)
• Chopped Cilantro
• Salt to Taste
• Oil for deep frying

METHOD

1) Place mince in a pan. Add ginger and garlic paste, chopped green chillies and some salt. Place pan on heat and stir well. Once the meat starts cooking, stir well with a spatula and make sure to break any lumps that may form. Continue cooking and stirring from time to time until all moisture has evaporated. The mince will now be very dry.

2)  Lower the heat and add the chopped onions. Stir with the spatula to toss the onions well to mix with the mince. Cook for a minute more until the onions have softened. Add the mixed spice powder. Stir to mix. Take the pan off the heat. Check seasoning and adjust if necessary. Keep aside to cool to room temperature. Once cooled, toss in the chopped cilantro.

SAMOSA MEAT FILLING COOLED AND READY FOR USE

METHOD 1 FOR FILLING AND BINDING SAMOSAS

Take a little plain flour in a small bowl. Add a little water to it, a bit at a time and keep stirring to obtain a sticky paste. This paste is used to bind the samosas.

PASTE FOR BINDING SAMOSAS

AS YOU START FILLING SAMOSAS, JUST TAKE OUT A FEW STRIPS TO USE AT A TIME. KEEP THE REST WELL COVERED WITH A MOIST KITCHEN TOWEL TO PREVENT DRYING

Place the strip horizontally on your worktop. Fold one end to form a triangle

Apply a little paste on the upper side of the fold

Holding the the tip of the farther end, lift the long end of the strip to place it neatly on the binding paste

Make sure that the fold forms a triangle like shown here

Now carefully lift the folded strip in the palm of your hand to form a conical shape, as shown

Take a spoonful of the filling and place it in the hollow cone. Press the filling down. Do not overfill.

Tuck in the shorter flap well

Apply paste on the second short flap and fold over the filled cone. 

Swipe a finger over to seal well. Hold on firmly to the now filled cone

Now bring forward the long end to overlap the conical shape. Make sure the folding is well aligned with the shape in hand

Keep turning the samosa as you continue to fold the long end over until you have a short flap left

Turn it upright as shown

Apply paste to the open flap and bring it down firmly to form a perfect triangle

The samosa - now filled and ready for frying





METHOD 2

Take regular long strips of samosa pastry and cut off each end in a slant to get strips with one end shorter than the other end - as shown here

Place the strip on your palm with the shorter side facing your thumb

Grip the corner towards the fingers and fold it over to form a triangular shape

And now giving it a second fold, end it over the remaining portion of the strip to form a conical shape

Firmly grip the two long flaps and turn it upright as shown here

Making sure the strip does not slip, place the conical end into the circle of your palm and fingers

Still holding on firmly, place a spoonful of the filling in the cavity of the the cone shape. Do not overfill. Lightly press down the filling

Carefully place the cone in your palm and tuck in the short flap inwards

Apply the paste on the inner flap and bring it down neatly to seal well

Similarly apply paste to the second flap and bring it down to seal the samosa

As shown here, you will get a perfectly formed samosa ready for frying

Prepare your batch of samosas and stand them upright as shown here

Heat the oil in a wok. Dip the samosas in, a few at a time in the moderately hot oil. Make sure oil is not too hot otherwise the samosas will form blisters and that does not give a good finishing

After a few minutes, you may increase the heat a little but keep flipping them over frequently for an even colour

Once lightly browned, remove from oil and place on absorbent paper

SAMOSAS READY TO BE SERVED. LIME CAN BE USED TO SQUEEZE INTO THE SAMOSA TO ADD  A BIT OF TANG TO IT.  SAMOSAS ARE A GOOD ACCOMPANIMENT WITH TEA - BUT CAN BE EATEN AT ANY TIME TOO

NOTE: INSTEAD OF DEEP FRYING, YOU CAN BAKE THEM IN THE OVEN. BRUSH EACH WITH A LITTLE OIL AND PLACE IN PRE-HEATED OVEN (ABOUT 160 DEG.C).
ONCE THEY HAVE BROWNED ON ONE SIDE, FLIP THEM OVER TO BROWN THE OTHER SIDE.

YOU CAN SUBSTITUTE THE GROUND BEEF FILLING FOR ANY OTHER FILLING OF YOUR CHOICE - CHICKEN, MUTTON, MIXED VEGETABLES, POTATOES, ONIONS,...THE CHOICE IS YOURS - JUST MAKE SURE YOUR FILLING IS PREPARED WITH VERY LITTLE OIL.  
THE SUCCESS OF THE SAMOSA LIES IN THE PASTRY. IF THE PASTRY IS OF GOOD QUALITY, THE SAMOSA WILL ALWAYS BE A DELECTABLE PIECE OF MORSEL.