Samosa is a crispy fried Indian snack filled with spiced potato and peas mixture. Usually served as a teatime snack, it is popular not only in India but across other South Asian countries and the Middle East. Samosas can be made with any filling, be it keema or minced meat or a corn cheese filling like I did. This will be a favorite with kids, for sure!
Samosa makes their appearance everywhere- be it the street vendors, teatime snack, party snack, appetizer, restaurants or cafes. It is available across India for it is a popular street food. And what’s the killer combination? Samosa and Masala Chai!
Making a Samosa is a frightening experience for many. You need to make sure that the dough you make is of the right consistency, that the stuffing is of the right amount, it should be tightly sealed and the oil should be moderately hot for the samosa to be cooked inside-out.
Recipe for Samosa with Corn Cheese Filling:
Tips to make a great Samosa:
The making of dough is adapted from Chef Harpal Singh’ recipe. The ratio of Ghee/oil to flour should be always 1:4. So, if you take 1 kg of dough, use about 200gms of ghee. If you use too little fat, it leads to tiny air bubbles on the samosa. If you use more, it will break the crust.
You can also make samosas with wheat flour but the results wouldn’t be extraordinary. It makes hard samosas. You can also use half all purpose flour and half wheat flour.
I haven’t added chillies or red chilli powder to the filling. Wanted to make it less spicy so that the kids can relish them. You can also add little black pepper powder as well.
For variations, you can also add half a teaspoon of carom seeds or Ajwain while preparing the dough.
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