Samosa are fried dumplings popular almost in whole Asia.
We made them in Poland, stuffed with meat, baked, not fried, according to the Uzbek recipe under the name of “samsa”.
In India samosa is the most available snack stuffed with vegetables – most often potatoes with the dal. In Tamil Nadu they are tiny – maybe 5cm each, stuffed with fried onion, onion with potatoes, sometimes with peas. In northern India and Nepal they have an average size of 15cm and are usually filled with peas. Here I give recipe to my moms favorite Nepali samosa with green peas and potatoes.
Dough for Samosa:
|salt||1/2 table spoon|
Mix the salt with flour in a large bowl.
Add 4 tablespoons of oil and rub until the pulp will resemble fragile cake.
Then slowly – add one tablespoon of water and knead the dough for 10 minutes until smooth.
Form the ball and lubricate with oil from the top. Cover and stand aside for 30 minutes or longer.
Stuffing for Samosa:
|potato||5 middle size|
|green peas||1 glass|
|grated ginger||1 spoon|
|chopped green coriander / parsley||1/2 glass|
|salt||2 table spoon|
|coriander seeds||1 table spoon|
|garam masala/curry||1 table spoon|
|Jeera (roman cumin)||1 table spoon|
Cook and peel the potatoes. Chop finely (do not make puree, potatoes should be chopped in squares / cubes with a side about 5mm).
In the wok warm up 4 spoons of oil. Put the finely chopped onion on the oil, reduce heat and fry until golden brown.
Then add green peas, ginger, chilies. Fry together for about 5 minutes, then add potatoes, salt, jeera, coriander seeds, garam masala and chopped green coriander or parsley. Mix and fry on low heat for another 5 minutes, stirring occasionally.
Making of Samosa:
Knead the dough again. Form around 10 balls. Each ball pin out or crush with a fist to make a flat surface about 15cm in diameter.
Cut the round surface in half and fold to form a horn sticking it with a few drops of water.
Fill with the stuffing with about 2 and half spoons.
Fold the protruding wall of the cone and glue it with a few drops of water. Bonding should not be wider than 5mm maximum.
|oil||for deep fry|
Heat up the oil in wok or deep pot.
Slowly put samosa into heated oil. Fry on medium heat, turning from time to time as the lower oil layer is hotter. Pull out when they are golden.