Samosa is a yummy snack enjoyed by all age groups. It may not be the easiest snack to make but it’s not overly complicated to learn. The samosa I grew up eating had the most yummy fillings of aloo matar (potatoes and peas), chicken, and mixed frozen vegetables like I have used in this recipe. My recipe is not traditionally Fiji style as I have added butter in my dough to make it extra crunchy and crumbly.
When I made this samosa, I was not so sure it would be crunchy but when I bit into it, it was so crunchy and buttery. So I had to share this slightly altered recipe to our Fiji one that has a basic soft dough without any butter (similar to roti). You can try this simple dough method too if you prefer, just eliminate butter and add 1 tsp oil on the dough to make it smooth.
When dealing with buttery dough, make sure to dust your hands as it can get sticky. If using plain dough, smear some water on the edges before sealing them as they may not stick like the buttered dough does. Another thing to keep in mind is adding the water to the dough, as this recipe only makes roughly 6-7 samosas, there isn’t too much flour and it can get sticky very quickly if you add too much. So add the water gradually and combine together and if you find the dough is too unmanageable and sticky, add more flour and mix. Repeat this till it is soft and springy and not too sticky.
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Ingredients
- Pastry
200g Plain Flour
30g Butter
1 Tsp Ajwaine (Carom Seeds)
1 Tsp Til (Sesame Seeds)
½ Tsp Salt
½ Cup Cold Water
- Filling
1 Large Potato, Boiled
½ Tsp Masala
½ Tsp Pulao Masala
Salt to Taste
¼ Cup Chopped Coriander
2 Small Diced Chillies
1 Tsp Chilli Powder
¼ Lime Juice
1 Cup Mixed Frozen Vegetables
2 Tbsp Oil (More for Frying)
1 Tsp Jeera (Cumin)
1 Tbsp Ginger Garlic Paste
1 Tsp Ghee
Directions
- Boil the potato till cooked (not mushy) and dice into medium chunks
- In a pan, heat oil then add jeera and fry till fragrant.
- Add frozen mixed vegetables and simmer for 5 minutes then add garlic and fry till brown
- Mix in masala, pulao masala, salt to taste, chilli powder, coriander, chillies, lime juice and ghee. Cook for 5 minutes then set aside to cool
- In a separate basin add in flour, ajwaine, til, salt and butter (at room temperature). Rub all ingredients together to make a crumbly texture
- Add the water gradually and mix until a dough comes together. If you put in too much water and the dough gets sticky, add a handful of flour and mix till a soft dough is formed
- Divide the dough into equal parts making 6-7 rounds
- Roll out the dough into a circle and cut into halves to form a semi-circle
- Make each semi circle into a cone by sealing the edge
- Fill the cone with the potato filling and seal the open edge by making them stick together (use water if it does not stick)
- Place on a tray lined with baking paper. The baking paper stops it from sticking to the base of the tray
- Heat oil in a frying pan (or deep fryer) and add the samosas into them without overcrowding it. Lower heat and cook 2 minutes each side, then cook a further 2 minutes each side
- Drain on paper towels to remove excess oil. Serve hot with tamarind (imli chutney) to eat it while it’s buttery and crunchy.
I learnt this from VahChef, a.k.a Sanjay Thumma. This chef is one of the pioneers of Youtube Indian cooking videos. My husband and I have learned a lot from him and this recipe is somewhat inspired by his.
