Tasty, spicy samosas: Diwali delights

Diwali is that time of the year when we miss being in India terribly! In India, as Diwali approaches, air seems heavy with festive anticipation.

One of the major festivals of Hinduism, Diwali spiritually signifies the victory of light over darkness, good over evil, knowledge over ignorance, and hope over despair. It is called as ‘festival of lights’.

It is customary for every Hindu household to prepare a vast variety of sweets and namkeens for Diwali and exchange the food-platters with family and friends. I remember, when we were kids, mum used to prepare assorted plate of all the goodies, cover them with hankerchiefs and send them to every house in the multi-story through us kids and those houses in return would hand us their laden plates as well. Thus, Diwali is the time of cooking and sharing a large range of delicious treats.

Here in Ireland, I don’t make many things for the festival but there are a couple of snacks and sweets without which, it just doesn’t feel like Diwali. Samosa is one of those things!

It is a fried pastry with a savory potato filling.It is a popular street food in India and also a favorite breakfast dish. The combination of samosa and tea is simply unbeatable!

First things first, this is not my recipe. Usually, I combine a couple of recipes that I find on the internet and twist them according to our personal taste, but this is one recipe which I follow to the last word. Thus, it’s only fair to give due credit to the true source. I adapted this recipe from ‘Foods and flavors’ Youtube channel last year and believe me, this is the BEST samosa recipe you will ever find. I have used this recipe multiple times by now and swear by it. Check out the channel for other awesome vegetarian recipes as well!

*Note- View the youtube video of ‘Samosa recipe by food and flavors’ to get a good idea of shaping the samosas. It’s a bit tricky to attempt for the first time!*

So, here we go!! Give it a go and enjoy!

Ingredients:

For making the dough

-2 cups plain flour

-1 tsp carom seeds

– 4tbsp oil

-Salt to taste

-Water to knead- little less than ½ cup

For making potato stuffing-

-1 pinch asafoetida

-1 tsp cumin seeds

-1 tsp fennel seeds

-1 tsp coriander seeds

-1 tsp fresh chilly and ginger paste

-2 cups boiled, mashed potatoes

-1/4 tsp black salt

-1 tsp coriander powder

-3/4tsp red chilly powder

-1/2 dry mango powder

-1/4 tsp garam masala

-Salt to taste

-1 tbsp oil

Also needed-

-Oil for deep frying

Method:

-In a mixing bowl take flour, carom seeds, salt and 4 tbsp oil.

-Mix nicely with both the hands for few minutes till oil is completely absorbed in the flour. This step is extremely essential for getting the perfect samosa crust. Mix till you get a breadcrumb like texture and when you take some flour and close your palm, it should hold a shape. That’s when you know that the flour is ready.

-Keep it aside and let it rest for 15-20 minutes.

-For the filling, take a wok or pan and add 1 tbsp oil to it.

-Add a pinch of asafoetida

-Now add cumin and fennel seeds and let them roast for few seconds.

-Add coriander seeds (crushed) and mix well.

-Add chilly ginger paste and saute for a minute.

-Now add boiled mashed potatoes. Mix gently and cook for 4-5 minutes.

-Keep stirring it, every 30 seconds so that the potatoes do not burn.

-After 5 minutes, add coriander powder, chilly powder, black salt, salt, garam masala and dry mango powder.

-Mix well and let the mixture cook for some time till everything mingles together and you can smell nice aroma.

-Once stuffing is ready transfer it in a plate and let it cool down for some time.

-Now take the rested dry flour and add some water to make a soft dough.

-Do not knead it too much. Just assemble it together with light hands and knead softly at the end to smooth it out.

-Cover the dough with a wet kitchen towel and let it rest for 10-15 minutes.

-After 15 minutes, take the dough and divide it in 8 same size pieces.

-Roll these pieces and make small balls.

-In a meanwhile, heat the enough oil in deep kadai/wok for deep frying at low heat.

-Now take one ball and roll it to a thin oval. You have to roll it as thin as you can! If it is very hard for you to roll, apply little oil on the rolling board and roll it. (View mentioned video for this and following four steps).

-Cut this rolled oval in two equal parts to get two semi-circles.

-Take one part and apply thin layer of water all over the edges.

-Put one side of the edge on other and make a cone shape.

-Now put some potato stuffing inside this cone and stick it together to seal the samosa well.

-Drop some dough in the oil to see if it is ready for frying. It should take a few seconds to come up. If your dropped dough immediately sizzles and comes up, that means that your oil is too hot!

-Fry 4- 5 samosas at a time. Make sure that oil is on very low heat throughout. If you fry samosas at medium or high heat, they will be raw on the inside and the covering will get bubbles.

-Cook samosas on low heat till they become firm and light brown in color.

-Once they get light brown in color, increase the heat to medium and cook them for a couple of minutes till they get a nice darkish color.

-Samosas are ready to serve. Serve them hot with green chutney and tamarind chutney.

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2 Comments Add yours

  1. PriyaPandian says:

    Lovely blog and delicious recipes.

    Liked by 1 person

    1. Thankyou so much Priya! 🙂

      Liked by 1 person

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