Today when I was talking to my mom in India, she told me she made samosas for her friends. As a curious daughter, I asked her how did you make it. As expected she used white bleached flour and oil to make the dough and for stuffing, she used more oil to mix potatoes and peas with all the spices after that you deep fry them otherwise you can’t make samosas (now you can imagine how much oil this small samosa has used)
I love samosas. I can eat them at any time of the day but not fried anymore.
At that moment it just triggered to me to how to alter this unhealthy recipe and enjoy this amazing appetizer/snack without any guilt or harmful effects on me and my family. My FoK Community friends also asked me about Samosas.
So I tried and I tried multiple recipes (ask my husband I experiment all my dishes on him). So after few attempts, I have come down to one I and my family liked.
I also often make samosa chaat with dairy-free yogurt, date chutney and green chutney (you can check recipes of chutney’s in recipe section) and top it off with thinly chopped onions and cilantro. Believe me it’s delicious and I will be sharing the details soon.
Another way of eating this samosa chaat is with Chickpea stew, drizzle few tsp of dairy-free yogurt(optional), green chutney, date chutney and top it off with chopped onions and Cilantro. This is another of my family favorite.
Ingredients: (filling for samosas)
2 medium size potatoes; boiled, peeled, crushed/crumbled
1/2 cup of frozen peas; thawed
2 tbsp fresh cilantro; finely chopped
1/2 Serrano Pepper(optional); finely chopped
1 tbsp fresh ginger; grated or finely chopped
1/2 tsp cumin seeds
1/4 tsp asafoetida (optional)
1/2 tsp sea salt (according to taste)
1/2 tbsp Garam Masala
1/4 tsp red chili powder
1 tsp amchur powder (dry mango powder) or 1 tsp lemon juice
3/4 cup Spelt flour
1/4 cup whole wheat flour
1/4 tsp sea salt
1 tsp baking powder
1/2 cup warm water
Preparation: (Watch Youtube Video – https://youtu.be/5iEd83H-hFA)
1. Take a medium size saucepan and put it on low heat.
2. Add cumin seeds and asafoetida. Stir well until they turn light brown.
3. Add salt, Garam Masala, red chili powder, and amchur powder. Stir for 10 secs on low heat.
4. Add potatoes, peas, and ginger to the saucepan. Mix it well so all potatoes and peas are coated evenly with the spices. Stir the mixture regularly for 4-6 mins.
5. Turn off the heat and cover the lid. And let it cool down completely.
1. In a medium-size mixing bowl, add spelt flour, wheat flour, salt, baking powder. Whisk all the ingredients.
2. Add 1/4 cup water to the flour mix.
3. Using your hands, mix the flour and water and knead the dough. Add 1-2 tbsp of water as needed to create the dough. Repeat this step as needed.
4. Once the dough is ready, cover it with the plastic wrap and keep it aside until filling completely cools down.
Samosa: (Watch Video: https://youtu.be/5iEd83H-hFA)
1. Preheat oven to 400 F. Take an oven-safe flat tray and add a layer of parchment paper
2. Take a little dough from the dough ball. Using your palm of your hands, roll into a sphere ball.
3. Take the sphere dough and place it on a flat surface and press it.
4. Using a rolling pin, start rolling it to create a flat circular shape. (approximately 6-7 inches)
5. Take a knife, and cut through the center to create two semi-circles of the dough.
6. Pick up one semi-circle, and with the help of fingertip, dab water on the straight edge.
7. Bring the two ends of the straight side together and line the straight edge, slightly overlapping each other.
8. Press the overlapped edge to join the edges to create a cone shape.
9. Take a tbsp of filling and fill the cone shape dough.
10. Using your finger, dab water on the inner top edge of the cone, and stick the two side edges to create the shape of the Samosa.
11. Place the samosas on the oven tray and place them in the preheated oven.
12. Flip the samosas until light-golden brown on both sides.
2 thoughts on “The story of (my) Samosas”