The samosa is a delectable Indian pastry, quite similar to the Greek spanakopita. Normally the samosa is made in a triangular form with pastry crust or dough. The interior may be stuffed with potatoes, peas, shredded lamb or chicken, and spices. They are generally fried producing a delightfully crispy exterior, though some varieties may be baked to reduce fat content. Often the samosa is eaten with mint sauce called chutney.
The Samosa probably originated in the Middle East where it was called sambosa. It was mentioned by an Iranian historian in the 10th century in his book Tarikh-e-Beyhaghi. Samosa traveled to India along ancient trade routes from Central Asia.
By the early 14th Century, it was not only a part of Indian cuisine but also food fit for a king. Amir Khusrao, prolific poet of Delhi royalty, observed in 1300 that the royal set seemed partial to the "samosa prepared from meat, ghee, onion and so on". In 1334, the renowned traveler Ibn Battuta wrote about the sambusak: "minced meat cooked with almonds, pistachios, onions and spices placed inside a thin envelop of wheat and deep-fried in ghee". And the samosa obtained a royal stamp with its inclusion in the Ain-i-Akbari which declared that among dishes cooked with wheat there is the qutab, "which the people of Hind called the Sanbusa.
Samosa is one of the most popular Indian appetizers served all over the world today. Every region in India makes Samosa different way with varied fillings from spicy potatoes to dry fruits but the basic triangle shape stays the same.
Since Samosa is a fried food, it is not one of the best options for a health nut. One regular Samosa has 308 calories with 52 percent fat, 42 percent carbohydrate and 6 percent protein. However, when you are having this comfort food just forget about calories and enjoy every bite of it.
Ingredients for the pastry:
2 ½ cups white flour, 1 tbsp rice flour, 1 tsp carom seeds (Ajwain), salt to taste, 4 tbsp Ghee or clarifying butter. Oil for deep frying.
Method:
In a big bowl sift flours, add salt and carom seeds. Add ghee and make crumbs with your fingers. Then add water little by little to make hard dough. Cover the dough with wet cloth for 10-15 minutes.
Ingredients for the filling:
4 big or 5 medium potatoes boiled and mashed or cut into small pieces, 1 cup peas boiled, salt to taste, 1 ½ tsp dry mango powder, 1 tsp ginger grated or paste, 2 tbsp ghee or clarifying butter, 1 tsp cumin seeds, ½ tsp red pepper, 1 tsp coriander powder, 1 tsp garam masala, 1 tbsp whole coriander seeds, 1tsp dark colored anardana (dry pomegranate seeds).
Method:
Roast whole coriander seeds and anardana together and grind them a bit with the rolling pin. Make sure it is not too fine. Keep them aside.
Heat the ghee; add cumin seeds, when crackling add ginger and sauté. Add potatoes, salt, dry mango powder, red pepper, coriander powder, garam masala and mix everything well. At the end add roasted and ground spices and sauté for another five minutes so that all the spices are well blended. Turn off the flame and let it cool off.
Divide the pastry dough into lemon size round balls. Roll each portion of the dough into 6 inches diameter. Cut circle into two halves. It will look like a semi circle. Take a semi circle. Apply little water on the straight edge of the semi circle. Hold the semi circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket or funnel. Stuff the cooked potatoes and then seal the upper edges with water. Repeat the process with the rest of the dough.
Deep fry in oil till golden brown. Once oil gets heated reduce the flame to medium. If you fry samosa in very hot oil, it will become soggy.
Now enjoy hot with chutney over a cup of tea or coffee.
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