The Samosa is a common snack in India and Pakistan.
It generally consists of a fried triangular-shaped pastry shell with a savory potato, onion and pea stuffing.
It is mainly enjoyed by vegetarians.
However, other stuffings like minced meat and fish may also be used.
The size and shape of the samosa, as well as the consistency of the pastry can vary considerably.
It may be spicy and is often eaten with chutney such as: mint, coriander or tamarind, and is frequently savored with tea or coffee.
Samosas are often served in chaat (a small plate of savory snacks), along with the traditional accompaniments of yogurt, chutney, chopped onions and coriander, chaat masala, and channa bhatura (included in our Recipes Section).
Samosas have become popular in Canada and the United States.
We suggest that you avoid purchasing them frozen due to the fact they may contain totally unnecessary ingredients such as: sodium phospate carrageenin baluco pirogelo, pectin or other things totally unnecessary for this beautiful snack.
If you live in Toronto, Ontario, Canada, you may purchase the authentic East Indian varieties at: Samosa and Sweet Factory -1850 Albion Road, (416-213-1165) and Surati Sweets - 4801 Keele Street, (416-665-8545). They have the best samosas as far as we know.
For those of you who are adventurous and love the thought of creating your own masterpieces, your PASSAGE TO INDIA and PAKISTAN begins now!
2 cups All Purpose Flour
1/2 cup of water
1/2 teaspoon baking powder
1/2 teaspoon of salt
1/4 cup of Mr. Goudas Soya Oil
(Not all flours claiming all purpose can be used in this recipe due to the face you are investing a lot of time and you want the perfect results.
Avoid unknown brands. Recommended brands are: Five Roses, Robin Hood, Mr.Goudas and Monarch.
It may cost you a little more but the end result is worth all the money in the world.)
Sift flour, baking powder and salt into a bowl. Stir in oil.
The Samosa shell is somewhat flaky to achieve this, pick up a combination of the flour and oil and place it in the palm of one hand.
Place both palms together rubbing the flour/oil together for a few seconds.
Continue doing this until you have rubbed all the flour and oil together.
This should result in a mixture similar to breadcrumbs.
Gradually incorporate the hot water, all the while mixing gently until the dough is formed.
Knead for 2 - 3 minutes.
Form into a large ball and chill in the refrigerator while you prepare the filling.
If using a food processor, combine flour, baking powder and salt in processor bowl.
Pour in oil and blend to combine.
With processor running at medium speed, stream in the hot water, then process an additional 15 - 20 seconds.
Remove from processor, form into a ball, and chill while you prepare the filling.
The filling is made with a combination of mixed vegetables and a of variety spices, such as:
garlic paste, ginger paste, cumin powder, coriander leaves, spring onions, chili peppers,
lemon juice and garam masala.
This filling is placed within a the single layer of samosa pastry, folded and then fried.
1/4 cup oil (Mr. Goudas Soya Oil has the perfect texture for this do not use olive oil)
1/2 tsp. cumin seeds, crushed
seeds from 10 cardamom pods
1 can of Mr. Goudas Mixed vegetables (contains: carrots, peas, potatoes, blended in perfect harmony with mouth watering taste and flavour )
4 cloves garlic
1/2 tsp. turmeric
1 tsp. salt
2 tablespoons Mr. Goudas Trinidad Style Hot Sauce
1/4 cup water
1/3 cup chopped fresh cilantro (also known as coriander)
In a large frying pan heat the oil (heat level should be between medium and low).
Saute the cumin and cardamom seeds until the odor penetrates the air, about one minute.
(Do not hastily cook them at a high heat level you will spoil my recipe and I will be very upset.)
Add the can of mixed vegetables, mashed garlic and saute for a few minutes, stirring occasionally.
Add water, turmeric, cilantro, hot sauce, salt and pepper to taste.
Stir again, cover, and cook for about 2 to 3 minutes more, until the liquid has absorbed.
Remove from heat, set aside and allow to cool.
Divide the dough into appropriate-sized portions.
Pat each portion into a circle 5 - 7 inches in diamater (depending on the size of samosa you want to create).
Cut each circle in half. Roll each half into a cone, overlapping the edges and pinching or wetting to seal.
Stuff the cone with a big spoonful or two of filling, then pinch the open end closed (wetting if necessary), forming a puffy triangle.
Continue until you have used all the dough.
In a large wok,deep fryer, or casserole, heat several inches of oil to deep-fry the samosas.
(To check when the oil is hot enough, pinch off a tiny piece of dough and drop into the heated oil it should become brown (not burnt) in about 30 seconds.)
Caution: Do not cook at a high level: medium to low is recommended.
Please use all the necessary precautions when frying any oil, and BE FOCUSSED AND ALERT too much smoke means the heat is too high.
Fry samosas, a few at a time, until golden and crisp, about 3 - 4 minutes, turning them over halfway through frying.
Remove with tongs, drain on paper towels, and continue until all samosas are fried.
You may place cooked Samosas in a warm oven (250 degrees) while you cook the rest of the batches.
Serve hot or at room temperature.
These samosas are very beautiful but the secret to creating the perfect samosa is finally traveling around the world and there is no doubt it will satisfy even the pickiest of eaters.
Nevertheless, to make a good samosa taste even better, after taking your first bite off the corner, pour a small amount of Mr. Goudas tamarind Sauce and savour the flavour only Mr. Goudas can create.
PASSAGE TO INDIA and PAKISTAN begins now!
PICK UP THE SAMOSA BOOK
The story was written by Spyros Peter Goudas with the assistance of Bernadette Scott
Mr. Goudas met Mr. Habib Ramzan and promptly, without hesitation, donated a further amount of products to assist Mr. Razman with his contribution to this disaster relief.
This is a wonderful act of generosity on Mr. Habib Ramzan part.
We commend him for this gesture and it is good to know that there are such people in the community.
Spyros Peter Goudas
Σπύρος Πήτερ Γούδας
Please Note: There are thousands of bread recipes from all over the world, however, in this website, we have mentioned bread, in the following recipes