Sunday, February 27, 2011

Classic Samosa with Four Fillings - Potato, Peas'n'Corn, Spinach & Coconut







Samosa is the signature family snack in india and around the world. This appetizer is made by frying the pockets made of all purpose flour and stuffed with veggies, most commonly potatoes and spices. It is enjoyed right in the casual party to cocktails where small and cute baked versions become a food statement. 

Samosa is one of the most famous dumpling around the world, USA today. The other famous dumplings are Italian ravioli, Chinese Potstickers, Japanese gyoza, korean Mandu, Turkish manti, Polish pierogi, Russian pelmeni, Ehiopian tihlo, Ghanian Fufu.

Samosas recently were on the menu of President Obama at White House. When I came across this news clipping, I was so curious to know about making of this signature snack of Indian cuisine right at home. 

Hmmm....was sounding unbelievable in the beginning as I always used to think it is a core skill and USP of experienced cooks only.   

I criss crossed on my couch with my laptop and had reminisces of the good old school days. The memories of having fun with friends and samosa parties came flooding in my mind. I remember buying hot samosa and cute little pack of popcorns from school canteen to take away the stress of science and mathematics classes to samosa party with friends almost every week, with reason at times and without reason most of the times. Cant just believe now that samosa could be bought for just 50 paise :-).  

 Couple of days back I saw a few interesting recipes of Samosas on foodgawker and I was also tempted to try my hands on this spicy snack at home. 

The typical way of making samosa is to make stuffing of your choice, tempering it with spices, making pockets, folding it into triangular or conical shape, and then deep frying or baking. The cooking revolution and health  revolution has changed the dynamics of cooking and relishing the food as well. Now a days people opt for baked version, to cut down the calories. For baking,  lightly brush the samosas with oil and bake  at 350 C for 20-25 minutes approximately or till turns light brown.


Featured on "Foodbuzz Top 9"

In my quest to learn how to make samosa at home,  I stumbled upon this wonderful recipe of samosa on tokyoterrace.com by Andrea Nguyen featured in her book Asian Dumplings. I loved the fact that this recipe calls for whole wheat flour in the crust rather than traditional all purpose flour crust. I bookmarked the recipe which had almost everything I was looking for in the samosa - whole wheat flour  plus potatoes (sweet potatoes) as filling.

 I tweaked it to the taste buds of my family and have tried different vegetarian stuffings. Besides the fillings I have made for my samosas - peas, moong bean sprouts and cauliflower also taste amazing. Just fill what ever soothes your senses.

So here is my basket of special samosas for different seasons, adding myriad flavors to your life.
 - Spicy Potato samosas
 - Peas 'n' Corn  samosas
 - Spinach and paneer samosas
 - Sweet coconut samosas.
Ingredients for Samosa Dough: - (Makes 12-14 Samosas)
Whole wheat flour: 1/2 cup
All Purpose flour: 1/2 cup ( if using only APF, double the quantity)
Salt: 1/2 tsp
Carrom seeds (Ajwain): 1/2 tsp
Coriander/Parsley flakes: 1tsp (use any dry green flakes)
Butter or Oil: 3 tsp
Water: 1/4 cup , add more if required
Method for making Samosa dough: - In a bowl, mix  the dry ingredients - whole wheat and all purpose flour, salt, ajwain, dry coriander flakes. Add butter (at room temperature) or oil into the flour and mix it well. Slowly add water to the mix and knead the flour to make a smooth but tough dough (the dough is slightly tougher than chapati dough but should be comfortable to work). Wrap the dough in a plastic wrap and set aside for at least half an hour.
Dough for the Samosa

Ingredients for the filling of Potato/ Aloo Samosa:
Potatoes: 2-3 (boiled and diced)
Sweet petit peas: 1/4 cup (thawed and soaked in warm water if using frozen)
Paneer: 2tsp (cut into small cubes), optional
Olive oil: 1 tsp
Cumin seeds: 1 tsp
Onion: 1 (finely chopped)
Green Chillies: 2 (finely chopped)
Ginger : 2 inch piece, finely chopped
Fresh Coriander: 2 tsp

Fennel and Coriander: 1 tsp (crushed in mortar)
Salt : To taste
Cashews, Peanuts: 2 tsp (roasted)

Raisins: few
Note: Gently crushed fennel and coriander in mortar and pestle are the key taste defining ingredients in the samosa.



Method to Prepare Potato Stuffing:
Boil the potatoes, peel of the skin and dice into small cubes.
Heat oil in a nonstick pan. 
Add cumin seeds, onion and ginger julliens. 
Saute for couple of minutes, then add the potatoes and peas, followed by seasoning to taste. 
Let it cool for a while before adding to the pastries.
Ingredients For Peas'n'Corn Samosa:
Golden Corn Kernels: 1 cup (blanched in warm water)
Sweet Peas: few (thawed if using frozen)
Spring Onions: 2
Cumin seeds: 1/2 tsp
Fresh Greens: 2tsp (of onions and cilantro)
Seasoning: to taste (see top for details)


Heat oil and add cumin seeds. Saute finely chopped spring onions, corn kernels and sweet peas. Season with spices to taste, add some finely chopped onion greens and cilantro for freshness. 
Ingredients for Spinach and Paneer Samosa:
Spinach: 1 cup (finely chopped)
Paneer: 1/2 cup (diced)
Potatoes: 1(boiled and diced), optional
Onion: 1
Seasoning: to taste (see details at top)


Heat oil in a pan, saute chopped onions, spinach and paneer. 
Season the filling to taste and add to make delicious green and healthy samosas. 
                         L: Spinach and paneer filling; C: Potato filling; R: Peas/Corn filling


Method to make Samosa: 
Knead the dough again for 5 minutes before making balls. Divide the dough into equal parts. 
Take out one small ball and roll into a circular disk like chapati (as thin as you can). Make a small disk for cocktail style samosa and a big disk for standard size samosa. 
Cut the circle in half so you have two half-moons. 
Roll the dough in thin circles, Cut it open in the middle






To assemble the samosas, take one of the half moons, put  about a tablespoon or two of the desired filling (potato, peas/corn or spinach). Fold from one side towards the center and then from another side (seal by gently dabbing the edges with water). 
Take a semi-circle match end to end, this would make a cone
The cone is ready, turn it upside down and fill with stuffing. Simply press the bottom with fingers. Continue until all the samosas are assembled. See the details in picture.
Now we will get our fillings into the cone
Formula is simple - A good Samosa = A good Filling !!
Make sure you wet the sides a little to seal the ends !!!
Here our Samosa is ready for action !!!,  A few more to go though....
And now Battalion of Samosas is waiting on the kitchen island for being fried shortly...
Loved the dash of green cilantro on Samosa Skin
Frying the Samosas: - In a heavy bottomed skillet, heat heat the oil until it reaches about 220 degrees F. Drop one by one few samosas in the skillet and fry on medium heat till it turns light golden brown.



Carefully remove and place on pieces of a brown paper bag to soak up the oil. Serve immediately with coriander and tamarind chutney.

Freshly Fried Samosas with Cilantro Chutney & Tomato Ketchup

Here is the method of sweet samosas, especially made for my little one who has a sweet tooth. This filling is generally used to make gujiyas and I wanted to make some too, but didnt have the mould, so thought of filling it in samosas. The taste was heavenly. If you want it to be more sweeter, then give these samosas a quick dip in sugar syrup.

Ingredients for Sweet Coconut Filling:
Khoa (reduced milk): 1/2 cup 
Coconut powder: 1/4 cup
Sugar: 1/4 cup or to taste
Raisins: few



Method: -
Grate the khoa and lightly warm it in the microwave for less than 10 seconds. 
Add coconut powder, sugar, raisins and mix well. Stuff in the Samosa & fry as above.
Some More....
Enjoy hot and fresh samosas with Cilantro & Mint chutney.....!

Finally, I get to break-in !!!


Happy to share my first experience of making homemade samosas with you !!!

Today I'm gonna be having all these spicy and sweet samosas for lunch with a cup of hot masala chai !!! 

Thank You so much for being here. I appreciate your time, support and comments.

Have a wonderful day and take care !

Ciao, 
Sonia

Classic Samosa With Four Fillings on Foodista


55 comments:

The Foodie said...

OMG! Sonia you are rocking...the samosas are looking great( that wud be an understatement though)..I am literally imagining myself eating that samosa...pass me that samosa bag please.hehe..so beautifully presented also..this I am bookmarking for our next weekend snack..I suck in making perfectly shaped samosas so I hope I get them right at least this time..thanku thanku so much for sharing this.

Sandra said...

Oh wowwww this is so cool! Love your presentations, photos and tutorial..and on top of all looks really tasty! Nicely done!

Our Eyes Eat First said...

your pictures are beautiful! and i have been looking for a samosa recipe fooorrEVER! cant wait to try these : j

Sonia said...

@ Foodie, Thanks for appreciating the samosa. The trick to get the right shape is first practice it on paper and then with the dough.
@ Sandra and Oureyes eat first - I'm so glad that you guys liked the samosas. Thanks for stopping by !

Soma said...

LOVED this post. Who does not like Samomsas? and on a lazy Sunday evening your post now initiated a BIG craving in me :-) fantastic presentation and splendid photographs. I adore those bowls.

Umm Mymoonah said...

Lovely presentation, I'm just virtually enjoying these yummy samosas.

Barbara @ Modern Comfort Food said...

Lovely, Sonia. Although not Indian, I've spent a couple of decades eating addictive samosas for snacks (and occasionally lunch, I must admit!) in Kenya, South Africa and elsewhere. When I make then myself, I typically cheat by using phyllo dough, but your whole wheat version looks so much better. Really nice, and must try!

Torviewtoronto said...

homemade samosas are always delicious love the pictures and these look delicious

Krishan said...

BRILLIANT MIX, SPLENDID PHOTOGRAPHS,
CREATIVE PRESENTATION,

MUST BE VERY 2 TASTY AND DELICIOUS.
WOULD LIKE TO GIVE A DEFINITE TRY.
SAMOSAS ARE ALWAYS A FIRST PREFERENCE ITEM IN ANY PARTY MENU

Aisha Jameel said...

Your dishes look yum … loved the presentation of the food ! good work
you can view some of my dishes on http://kitchensojourn.blogspot.com ! i would be really happy if you follow it

Kalpana Sareesh said...

Sonia,

Rocking presentation awesome samosas..

Cheers!!

Tanvi@Sinfully Spicy said...

Those a some awesome looking samosas.I love the potato filling the most :) Quite an elaborate post on samosa making..Looks yum.

Sonia said...

I thank each one of you for stopping by my space and dropping a word of appreciation on the samosa post... !

Rosa's Yummy Yums said...

They all look so good! I really love the fillings you chose. Really mouthwatering.

Cheers,

Rosa

A SPICY PERSPECTIVE said...

Oh my goodness! I order these at my favorite Indian restaurant at least once a month, but it never occurred to me to try making them myself. You make it look so easy! Saving this recipe for sure. :)

Sandhya Hariharan said...

OMG.... these are gorgeous ones!!! Look perfect ...
I love Samosa's specially the punjabi ones and the potato filled ones!

Rajesh said...

Definitely delicious.

Susan said...

Sonia ... these samosas are just beautiful! I, too, love the green herbs in the samosa dough ... your presentation and dipping sauces are just exquisite! Love the crinkled paper ... so clever! Tutorial is awesome, too! Kudos, girl!

Krithi's Kitchen said...

First time here...
You have a wonderful space and lovely clicks!!

http://krithiskitchen.blogspot.com

Pam said...

They look delicious... I love all three fillings.

muppy said...

These look really good, do you think the it would bake ok with your dough?

Trish said...

Wow, these look amazing!! Great job.

foodblogandthedog said...

Love the fact that you made 3 different fillings and that they're wholemeal too! I've always made them with a square of pastry folded into a triangle around the filling. This way looks really cute though, I'm going to try it.
Congrats on Top 9, happy to have found you!!

RAKS KITCHEN said...

Wonderful! Love the addition of the herb in the skin too!

shruti said...

Just Waoooo!!! They are simply mouthwatering!! n yeah presentation is just awesome......!!

Sonia said...

A big thank you to all the wonderful people for supporting and encouraging me. I'm so happy to see the samosas in top 9 on Foodbuzz,3/1... !

Madalina - duhlicious.com said...

I'm instantly craving them-- they look amazing. Congrats on the top 9 :)

Lisa said...

These look delicious and I love that you provided instructions for baking! Thanks!

Our Eyes Eat First said...

Hi! Ive enjoyed visiting your blog and would love to present you with

THE STYLISH BLOGGER AWARD! Congrats!

Please visit this link to get the rules of this blog award.

http://oureyeseatfirst.blogspot.com

Shanthi said...

Looks wonderful and a fantastic explanation with beautiful clicks

Jayasri Ravi said...

first time in your blog!, beautiful clicks, saw your photographs on foodbuzz congrats.

alyce said...

Wish I had one now. congrats on your top 9. Great detail in your recipe.

Sprinkled with Flour said...

Ooh, these look so good. I love all the different fillings:)

Firefly said...

It looks so good! I love it!

Satya said...

samosa looks so crispy and perfect filling...lovely mouthwatering clicks

Super Yummy Recipes

sarahworldcook said...

I love love love samosas- tried making them before with unsatisfactory results. I will definitely have to try yours. You have a wonderful blog. I have presented you with the Stylish Blogger Award (I see someone also just gave it to you as well). So congratulations! Keep up the good work and I'm looking forward to seeing more of your good food. See this link as well for info on the award- http://homestyleworldcook.blogspot.com/2011/03/award-and-other-thoughts-on-blogging.html

shalu said...

Sonia your presentation of samosa is really really great.like to eat it immediately. FANTASTIC.

Sonia said...

I owe you all lovely people, this brown bag of samosas for making it a huge success.... !

Deepa Praveen said...

I love samosas-but i love your clicks too..great presentation...love it..see you again here

ApronofGrace said...

Looks totally yummy! Thanks for stopping by Apron ogGrace and commenting, I am now following you on Google, Twitter, and Facebook, would love for you to do the same if you already haven't. Have a blessed day!

Leanne @ Healthful Pursuit said...

You make samosa making look soooo easy! I've tried it once before and it was a huge nightmare, although I didn't have pictures to guide me along... maybe I can try it again? Thanks for the inspiration!

Susi said...

Those are beautiful samosas! Love your presentation and the fillings, especially the pea/corn one sounds fantastic :o)

Meera said...

Despite having eaten samosa several times, never been curious as to how it is made. Your accompanying pictures make it an easy walkthrough even for dummies.

Delishhh said...

OMG Sonia - Samosas are some of my favorite things to eat. I have never made them myself bit i am going to save this recipe. LOVE your post and your pictures. FABULOUS! Are you sure you don't want to sell some of these :)

Mexico in my kitchen said...

I am a new follower, great post.
Excellent tutorial.

Thanks for sharing at Simple Lives Thursday!

Angie's Recipes said...

Those samosas look wonderful! And thank you for the step-by-step tutorial.

Now Serving said...

What a nice pictorial, Sonia - labor of love for sure - Lovely post dear!

Wilde in the Kitchen said...

I love samosas but have never tried to make them myself! You make it look so simple! I'll have to head over to the indian grocery store and pick up a few things...

Rumana Sushil Rawat said...

Samosas are looking very tasty .. why don't u send it to my event:)

Sonia said...

Love you guys, its so reinforcing to get a note of appreciation from you !!!

param parkash said...

Really GREAT of You!!! All time favourite snack. Samosa can be enjoyed with so many variations---can’t believe ! Yummy indeed!! Every thing PERFECT. Congrats to be in Best 9.

All That's Left Are The Crumbs said...

They all look so good! Thanks for providing the recipes for so many different fillings, as well as showing me how to make a cone and then fill them.

s said...

I just stumbled onto your blog by way of another and was curious of the person who shares the same name ;) And by golly, I'm glad I did. I've been having a hankering for samosas and my favorite places to pick some up have either closed or changed their samosa vendors to ones I don't like. I am soo trying this recipe at home and am looking forward to going back to your past entries :)

Sonia the Mexigarian said...

bah, sorry, the above comment is mine S. Sonia the Mexigarian ^_^;;

Sonia said...

Many Thanks to all for stopping by my space and words of appreciation. Hope you will try this recipe and love it too. Have a wonderful day !

Cheers, Sonia

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