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Nutty Samosas by DK on Nov 27, 2008

Scene-1 (During my skiing classes, one the way up on a ski lift - Washington)My neighbor in Ski lift "Hey! Are you from India? Wow thats great. I love Indian food - esp your Saamoosas! Can you give me the recipe?"

Scene-2 (Just before my take-off on a para sail in Thailand)Aussie guy waiting after me in the line - "Indian right? I love India - beautiful place. I have been to Delhi - Taj Mahal. Love spicy food - esp Samoosas"

Scene-3 (before presenting a company project to few germans during my stint at work in India)Me - So Melanie - how do you like our country? Any sightseeing planned for the weekend?Melanie - Oh yes! I have chalked quite a few places. But before that - I have to taste Samosas - Can you tell me where I can get them for lunch?"..........

Samosas, Samosas, more Samosas and some! This actually makes me think if India has any other food other than Samosas or Singharas (gets the name from its triangular shape)! ha ha! Umpteenth times have I encountered ppl from all over asking me for this delicious snack. Guess the news that the popularity of Asihwarya Rai - who has supposedly put India in the world map is baseless - esp when we already had our Samosas do that for us way before her. Nothing on you Aish:) :)


I have a "little friend" who is in New York now and who always call me a Samosa friend since the last 3 times we met each other,she insisted on having Samosas and I made it for her. Now she requested me to post this recipe so that she can make some on her own and since she is 18yrs now, guess its ok for her to play with oil ;-) There are many variations for the filling and how to fold the Samosas. My mother follows one method and I follow another. but I have given the most simplest of methods to make this.

  • Cook time:
  • Prep time:
  • Yields: Makes around 6-10 samosas depending on the size
Ingredients
  • For the Cover
  • 1-1/2 cups of Maida (all purpose flour)
  • 1-2 tsp of oil
  • salt to taste
  • For the Filling
  • 2 large potatoes, boiled
  • 1/2 cup green peas, boiled
  • 1/2 cup paneer, grated (optional)
  • 1 onion, finely chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp garam masala
  • 1/2 tsp curry powder
  • 1/2 tsp cumin
  • 1/4 cup cashews,broken
  • 1 tsp amchur powder
  • salt to taste and cilantro to garnish ( Add Salt carefully since the cover also has the salt)
Method
1. Mix all the ingredients for the cover.
2. Add enough water to make it into a dough. Not sticky not hard, but soft. Set aside.
3. In a skillet, in 1/2 tsp of oil, add the nuts and roast nuts till golden.
4. Then add the cumin seeds, onions, ginger-garlic paste and rest of the ingredients and saute them well. Mash them well, till there are no lumps. Add the cilantro at the end seconds before removing from the stove.
5. Now take a small ball of dough, roll it out into a circle using a rolling pin.
6. Cut it into semi cricle.
7. Wet the edges and bring the end of the semi circle together like a cone.
8. Now use the stuffing to fill it to the brim.
9. Close the brim and press it down where it sticks because of the water smeared. Make sure all the ends are closed.
10. Now drop this into hot oil - not too hot.
11.

Turn it over and remove it when reddish golden all over. Serve this with chutney of your choice.

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By Sreelakshmi on Jul 5, 2010

Since it was a rainy day and also Bharat band, hubby who was enjoying his holiday asked for some fried snack. He loves Samosas a lot but the outside samosa does not suit his tummy. So i thot this will be the best snack for this day. 

For the outer covering i took 50% maida and 50% rice flour which made the samosa's quite crispy. I felt 100% maida may end up making it tough and rubbery. 

The filling was almost the same as in CIY except paneer and garlic since paneer was not available at home and my hubby does not like much of garlic.

It was yummy!!!!!!!!!

14 Comments

By olive85 on Oct 15, 2010

Can you make the Samosas ahead of time and freeze them for later use?

By Richa on Dec 2, 2008

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By Johanna on Nov 29, 2008

These look like lovely samosas - I agree that samosas seem ubiquitous but some are definitely much better than others

By Aparna on Nov 29, 2008

Who doesn't love samosas, right? Even beyond our borders!
Nuts in them sounds lovely.

By raaji on Nov 28, 2008

I add sooji to make them crunchy...or use tortilla's....they taste good than making APdough..

By viji on Nov 28, 2008

mouth waterindg samosa... looing yummy

By Priya on Nov 28, 2008

Everyone have their style to make samosas, urs looks simply great..

By Medhaa on Nov 28, 2008

looks good

By DEESHA on Nov 28, 2008

looks delicious ... after the chutney, its the samosa, very tempting

By SMN on Nov 28, 2008

I loved the filling and nice to know so many people across the globe like samosas.

By Happy cook on Nov 28, 2008

WOw wish i could tell these are easy to make. O have made them few times, but each time i was so long busy in the kitchen for making them, that i have given up.
And now you say it is so easy to make.
Should give it a try.
Hi hi here i get always the comment, tandoorin chicken and Taj Mahal

By Divya.M on Nov 28, 2008

love ur samosas....i have posted onion samosas in my blog but in a different form...urs looks nice....

By Curry Leaf on Nov 27, 2008

Each version is better and I too make this version

By Curry Leaf on Nov 27, 2008

Lovely DK.Yes there are many variations.Each