You cannot make samosas without a filling. Basically you get chicken, mince, potato and cheese fillings for samosas. And samosas are associated with hot curry, too. However, you can make any filling you want for your samosas - so have some fun!!
This is my version of the mince samosa. It is very rich, and needs to be eaten warm. Samosas can be made a whole meal or be enjoyed for lunch. It is also a great on the road snack, for school, and can be frozen successfully.
Preparation time for the dough: 1 hour
Preparation time for the filling: 30 minutes
Serves: +- 48 units
Difficulty level: Medium - for the dough
Ingredients for the filling
700g mince
2tbs oil
1 onion, chopped
1tbs balsamic vinegar
2tbs soya sauce
4tbs chutney
2tbs spice for mince
1tbs parsley
1/4t ginger
1t fennel
1/4t hot curry powder
1tbs salt (or to taste)
1/4t black pepper
Method
Heat the oil in a frying pan. Add the onion and fry until starting to brown. Add the mince and fry until starting to brown.
Add all the other ingredients, mix well and cook until the mince is completely cooked.
Turn the heat down and let it simmer for about 10min, check constantly that it doesn't burn. The mince should be nicely browned and loosened. Once the mince is done, it has to cool down completely before filling your samosa cones.
What works well, is to make the mince before you even start with the samosa pastry. The longer the mince rests, the better the flavours develop, too.
Make your samosas as described in the Samosa Pastry recipe. (This picture just shows the Cheese Filling)
Fry in hot oil until nicely browned.
Scoop out of the oil onto kitchen towels to drain the excess oil.
Serve with a salad, or some fresh cream cheese &sweet chillie sauce...
And enjoy!!
Yours in oil and veggies
Risch
Making samosas is something I have wanted to do for a long time. I always felt that it was something very difficult to make and reserved for a nation who excels in their type of cooking: Indian cuisine. They make it look effortlessly... like there is nothing easier to do!!.
Well, making samosas is not complicated, but it certainly is a lot of work to achieve a small, but perfect little triangle as a result. Makes you think twice when you say they're too expensive...
There are various variations on the recipe for the dough. I tried this one:
Ingredients
2cups flour, sifted
1t salt
2tbs oil
water
Method
Mix the flour and salt. Rub in the oil, until completely blended, almost like crumbling with margarine.
However, it appears that the quality of the dough has a lot to do with how well the oil is rubbed in. So, spend a couple of extra minutes on this and make sure it is well rubbed in. Rubbing it is described as flattening the flour and oil mixture between your palms, rubbing them together like when you're hands are cold. I have found that this works best for blending the oil, anyway. Then add water, little by little, until you have a stiff dough. It needs to be a stiff dough. This you need to knead and knead and knead. (Told you it was a lot of work!!). Until it is smooth and silky. Once done, cover with some clingwrap and let it rest for no less than 15 minutes. After the resting time, you make little balls and roll it out in a circle.
Not too small, or you will struggle with filling and folding. Cut it in half.
For the folding, this is what worked for me: wet the left half of the half-circle, especially the bottom, with water.
Take the right side and fold it over to leave a third of the circle on the left open.
Take the left side and fold over the right side, gently pressing the overlapping sides and edges together to seal.
You now have a cone.
Fill the cone with a filling of your choice, until 3/4 filled. wet the edges and seal.
Ideally you should have a flap you can close the cone with, thus forming a perfect triangle.
Cook in hot oil until nicely browned. This happens quickly, do not leave them unattended.
Take out of the oil and place onto kitchen towels to drain off the excess oil.
Serve a fresh cottage cheese &sweet chillie sauce, or some mayo...
And enjoy!!
Yours in oil and veggies
Risch
