Samosa is one of the most popular Indian snack!
Close to our old apartment, there is this very popular Indian sweet and snack shop. It is always jam-packed, serving folks their favorites. They definitely make sure no one misses their favorites from back home. Almost every Friday evening, Arvind would stop there from work and pick my all time preferred – samosa. A short message from him and I would quickly start prepping masala chai. By the time he reached home, tea would almost be ready and samosa would still be warm. What better way to start the weekend? Over the period of time, it almost became a ritual. Then we moved to a different area and the shop was way out of his route. I love samosa and had to learn how to make it at home so that occasionally we could go back to our Friday evening customary.
There are wide varieties of filling you can use in samosas. My favourite pick has always been the classic potato and peas.
Key tips to make perfect flaky samosa!
Just like it’s important to use cold butter and ice water to make a flaky piecrust, it’s equally essential to start deep-frying the samosas in room temperature oil and not drop these in hot oil. Allowing it to fry the samosa slowly as the temperature rises creates that crispy flaky crust that we all love the most about this snack. My friend Prerna shared this knowledge with me that she learned from local vendors in India. That is the perfect source and it worked like a wonder. Success finally! Well, it’s true that by doing so, it soaks a lot of oil, which is why samosas should never be your everyday diet. Make it occasionally, but make it perfect.
Samosa Filling:
I don’t prefer too spicy filling and I also prefer it simple.No matter what stuffing you want, make sure to keep it dry and not too soggy. My favourite choice is boiled potatoes tiny bite size, sautéed with some spices and then mixed with some peas.
What kind of flour to use?
The preferred choice is always all purpose flour but you can surely keep it healthy by using whole wheat flour. Just keep in mind that all purpose flour with give a light flaky crust. Whole wheat might make it little dense.
Shaping the Samosa
Roll the dough thin and a little oval instead of circle. This will help you shape the cone better.I normally just pinch the edges and it seals fine. But if you are worried, rub a little water in the edges to seal it tight.It’s important to seal the samosa tight, so the filling doesn’t come out when you fry the samosa.Also do not over stuff the samosa.
Can you bake or air fry?
You absolutely can! However the taste will be very different and not authentic. I always prefer deep frying because I make it very occasionally and eat just one or two.
I can never get bored of this flaky, deep fried, savory filled pastry. And while most people like to pair it with green chutney or tamarind sweet chutney, I need nothing more than some ketchup and a hot cup of tea. And thank you Sam for being such an awesome hand model. If only I could borrow you for all my posts!
