Nobody can resist these perfect pyramids of flaky pastry, stuffed with a delicious spiced potato filling!
But not all samosas are created equal.
Too dry, not enough filling, bad pastry, weak spicing….. ## Welcome back to Indian Week!
Homemade Naan – incredibly fluffy, bubbly & chewy!
Its Indian Week here at RecipeTin Eats!
Not only are they insanely delicious, but theyre also incredibly versatile.
Samosas can be served as appetisers, entrees, or a lunch on the move.
Theyre good hot or at room temperature.
They keep for days and days, and they reheat well.
What is not to love?!?
Homemade Naan – incredibly fluffy, bubbly & chewy!
Finding a great Samosa though, is no easy feat whether theyre bought or recipes.
Most are OK but never quite get there for me.
So I set myself the (not-insignificant!)
Palak Paneer – spinach curry
challenge of creating my own ideal Samosa recipe.
And so, after many rounds of testing, eating, rethinking and (yes!)
eating some more, Im happy to report Ive finally arrived at this recipe my idea of theperfectSamosa!
Thoran-style Indian Cabbage Salad
If not, Ive got alternatives to suggest!
But Ive made notes for best substitutions!
It is sour in taste and is said to help digestion.
Theyre not spicy, more a fresh zing.~ $1.50 in small packs at Indian grocery stores.
Also sold in the Indian food section at someWoolworths(Australia) $1.70, and online!
These Samosas are not overly spicy!
Ghee or oil Ghee is a traditional cooking fat used in Indian cooking.
It is simply normal butter but with milk solids and water removed, leaving behind pure butter fat.
It is rubbed into the flour to make the Samosa pastry flaky.
Do not make a run at bake them, you will be sorely disappointed!
Rough-mashed potato Boil potatoes until tender, then use a fork to roughly mash.
Part 2: Samosa dough
A key feature of the Samosa pastry is how flaky it is.
This is the step that gives the Samosa pastry the signature flakiness we know and love so much!
Form dough, rest 30 minutes We then add water until it is wet enough to form a dough.
The dough should be soft and pliable, but not so sticky that it sticks to your hands.
They should be about 16cm /6.5 in diameter.
Now, youre ready to make the little Samosa parcels!
Part 3: Samosa parcels
Dont get stressed out about this part.
Its honestly not that hard.
And if yours are a bit deformed and wonky, so what?
Its still going to taste amazing!!!
And you might just say theyre rustic.
Cut in half Use a small knife to cut a circle in half.
Work with one disc of dough at a time.
Part 4: Frying and the trick to less greasy, ultra-crispy Samosas!
Instead, were using the good old, reliable Asian double-fry method.
Then fry the Samosas in batches of 3 or 4 for around 1 1/2 to 2 minutes until golden.
Though mind you, Ive seen plenty of gigantic Samosas in my time.
I cant deal with the thought of the volume of oil required to fry those beasts!
);
Naan The softest, fluffiest, chewiest naan you will ever make!
And with this Samosa recipe, thats a wrap on Indian Week.
Dozer is just thinking snacks?
Prevent screen from sleeping
Prevent screen from sleeping
