Thursday, March 25, 2010
Baked Not Fried, The Alternative Samosa
I also don't like half-baked short cuts to tasty. Most of the time they just don't seem to work out. That's why I decided on a full-baked short cut. I would make samosas without the deep fat fryer. I would bake them.
There are a lot of recipes out there for baking samosas. Turns out a lot of people enjoy them, but would prefer not getting all the extra oil in their diet. A quick perusal of the internet led me to many variations of baking. Various temperatures. I factored in all the different ways of going about it and then decided on a 400 degree oven for about 20 minutes. It worked.
We had about 18 people over to the house for my party. I settled on a menu of potato and pea samosas, momo made of shrimp, more momo made of chicken, a dhokla and assorted chutneys.
I made my dough and filling a day ahead of time for easy assembly at party time. In two steps you'll be all set to tuck and roll on party day. The following recipe will make enough samosas for 6 people. needless to say I tripled it.
1 cup of flour
1/4 tsp of salt
3 Tbs of vegetable oil
1/3 cup of water
Mix all of this together. Knead it up and then set it aside covered with a warm damp cloth to rest for about 1 hour.
If you're going to be using this the next day, cover the bowl with plastic wrap tightly and set it in the fridge. Take it out a good hour before you intend to use it so that it can come to room temperature.
About the filling. There are a lot of different things one can stuff a samosa with. The most common being potatoes and peas. Even with that combo there are still a lot of variations depending on where the recipe comes from. Without being fancy I'll start off with a basic.
Boil 3 medium potatoes for about 15 to 20 minutes.
When they're done, peel them, dice them and set them aside.
In a large heavy pan heat :
1.) 2 Tbs of oil
When it's hot toss in the diced potatoes and
2.) 1/2 cup of peas frozen or fresh . If using frozen, thaw them first.
3.) 2 tsp of ground coriander
4.) 1 tsp Kashmiri chili or 1/4 tsp cayenne 1/4 tsp paprika
5.) 1 tsp amchur (dried mango) powder
6.) 1 tsp of turmeric
7.) 1/2 tsp garam masala
Mix it all up and cook it for about 5 minutes or so.
As it worked out, I discovered that doubling the stuffing recipe was enough, even if I tripled the dough. I was paranoid about running out of samosa stuffing so I tripled the amount of that. Big mistake. Big. Mistake. I had waaaaay too much. All I needed to do was to double it and I would have been fine. You live, you learn.
So, now to assemble the samosas.
Roll the dough out in a long cigar shape. Break off pieces of it as though making chapattis.
Roll each piece into a ball then roll it out with the rolling pin into a round disc, same as a chapatti.
Take them out and serve them hot, with chutney of your choice.
The samosas drew a crowd both around the table
McEvoy Ranch. We made sure to get it outdoors before Patsy got any bright ideas.
Of course among all the other stuff there had to be Princess cake.