how do you make samosa's?

Answer 1

A common Indian street food, samosas are delicious bubbly pastries filled with a savory filling (in this case, cardamom, potatoes, and peas). A classic vegetarian treat, these are always welcome at a hors d'oeuvres buffet and will be gobbled up by vegetarians and carnivores alike. Serve plain, or alongside your favorite chutney (Tamarind Chutney is traditional). Although a big time-consuming, this recipe isn't hard--and it makes a pile of samosas (which reheat very well in the oven). Adapted from a recipe in Clare Ferguson's Street Food.

(makes 32)

dough:

7 1/2 cups flour
1 tbsp. salt
3/4 cup clarified butter or ghee, melted (use vegetable shortening or oil for vegan variation)
hot water

peanut oil, for deep frying
Tamarind Chutney, to serve (or other chutney or sweet chili sauce)

filling:

1/4 cup oil
1/2 tsp. cumin seeds, crushed
seeds from 10 cardamom pods
3 potatoes, about 1 pound, cut into 1/2-inch cubes
4 cloves garlic
1/2 tsp. turmeric
1 tsp. salt
1 cup shelled green peas (frozen are fine)
1/4 cup water
1/3 cup chopped fresh cilantro

If you're making the Tamarind Chutney, do it a few hours in advance.

Sift flour and salt into a bowl, then stir in melted ghee. Add 1 cup + 2 tablespoons of hot water gradually, tossing and stirring, to make a dough. Knead for 2 minutes, then chill in the refrigerator while you prepare the filling.

If using a food processor, combine flour and salt in processor bowl. Pour in ghee 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.

Heat oil in skillet at medium-low. Sauté the cumin and cardamom seeds until aromatic, about 1 minute, being careful not to scorch them. Add the potatoes and garlic and sauté for about 10 - 15 minutes, stirring occasionally. Add turmeric, salt, peas, and water. Stir again, cover,and cook for about 10 minutes more, until potatoes are firm but tender and the liquid has absorbed.

Uncover, stir in cilantro, and let cool.

Divide the dough into 16 equal balls. The easiest way is to keep halving the dough until you have 16 pieces (you'll divide the dough 4 times total). Roll or pat each ball into a 7-inch disc. Cut each disk 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.

Chill finished samosas and continue until you've used all the dough.

In a wok or large sauce pan, heat several inches of oil to 350, or until a cube of bread browns in 40 seconds. Fry samosas, 3 - 6 at a time, until golden, blistered, 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. May be held in a warm (250-degree) oven while you cook all the batches. Serve hot or at room temperature with Tamarind Chutney, sweet chili sauce, or another chutney or spicy-sweet dipping sauce.

if you check out the link provided there are pictures for each stage!
YUM save me some!

Answer 2

My version is simple. I don't think there's real proportions to making samosas because it depends on the size of samosas you want to make, for example small and crispy ones need more pastry than filling...

basicallythere are 3 parts to a samosa:
1 pastry
2 filling
3 combining them
Frying is obvious.


Pastry
Flour, ghee/oil, salt and water
Add the least water needed to make the dough combine all the flour and oil.
Say 1 teaspoon oil per cup of flour.
Cover with a plastic cover and put in fridge.
Vegetarian Filling:
Potatoes, Onions, Tumeric, cumin, coriander, green peas, green chilli salt.

Boil and peel onions; mash them.
Fry the onoins until brown, with cumin and tumeric powder.
Pour in peas and mashed potatoes, and salt, green chilli, coriander and combine.

NonVegetarian Filling:
Add some minced lamb to the onions cumin tumeric until lamb cooked.
Then add the rest of the ingredients.


Combining:
Roll pastry flat and cut into rectangluar strips.
Fold one end of strip to make a diagonal.
wet the diagonal and fold back onto the strip, you will have a triangular pocket.
(You might want to make a flour+water mixture instead of just water to hold it better).
Stuff pocket.
Fold pocket back into strip over and over for as long as you want.
The thicknessof the pastry depends on how many times you roll it back,
and how thin you rolled your pastry.

Fry.

My advice is experiment!
The above is just soem basics, just let your imagination fly!

If you don't want to make a pastry, you can buy ready made spring roll pastry, it will work just fine.

Answer 3

if you go on www.allrecipes.com there are loads, and it gives you a variety so you dont just have 1 or 2 from here to choose frm. they are rated and reviewed by real people who havee actually made them, and most of them have pics so you can see what its supposed to look like after. there are advice pages to give you step by step advice on making different things. its a lot better than getting 1 or 2 recipes off here that mite just be made up and dont actually make samosas. it gives measures in cup sizes but if you dont have access to cups you can convert the measurements.

Answer 4

The answer by "curious" is the best, but minor point to note, is that the best way to make them is to use chickpea flour, not the ordinary stuff.

And the spicy, runny, tamarind chutney is by far the best thing to eat them with! Alternatively, actually tomato ketchup is also good with them. And before anyone starts to call me a philistine for suggesting ketchup, I'd like to say that I'm Indian, and everyone in my family, and the local community, at weddings, functions, events at the local temple, etc. often eat Samosas with ketchup.

I'd also like to remind all you food snobs out there that ketchup was in fact an authentic Indian sauce, long before Heinz started to make it the factory way and bottle it. The British discovered it in India, when it used to be made commonly with mushrooms, and like many other Indian foods, developed a tase for it and adopted it as their own, but started to make it with tomatoes (probably inspired by the Malaysians as they made it with tomatoes and chilli). Where did everyone think a word like ketchup came from? (actually pronounced more like katjap).

Answer 5

Go to any good asian supermarket and look in the freezer cabinet - there you will find bags of 50 frozen samosa, ready to be deep fried to perfection!

Answer 6

Samosa Recipe

Ingredients
4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas
1 1/2 tsp cumin seeds
1 tsp amchoor(mango powder)
1 tsp red chilli powder
1/2 tsp saunf(fennel)powder
1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts
Salt to taste
3 cups maida(all purpose flour)
1/2 cup maida, for rolling out
1 tablespoon heated ghee or oil
Oil for deep frying the samosas
1 tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water

Method
Heat the ghee for the stuffing and add the cumin seeds and
cashewnuts.
When the seeds splutter add the dry powders and fry for 10
seconds.
Add the mashed potatoes and green peas and mix well.
Mix in salt to taste.
Fry on a low flame for about 10 minutes.
Set aside.
Prepare the cover for the samosa by combining
the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough.
Set aside for about 10 minutes.
Divide the dough into round portions.
Take each portion and coat it with some maida so that
it does not stick to your hands.
Roll it into a not too thin perfect round.
With a pizza cutter, make 2 semi circles with the round.
Take one half circle. Dip your index finger into the cold water
and apply it to the straight edge of the semi circle.
Now hold the semicircle in your hand.
Fold the straight edge , bringing together the watered edges.
Seal the watered edges.
You should now have a small triangular maida pocket.
Stuff it with the potato mixture and now water-seal the
upper edges.
Repeat for the rest of the dough.
Deep fry in oil till golden brown and serve
with mint chutney.
Do not overheat the oil, since this will cook only the
outer maida covering and the inner layer will remain
ncooked even if the samosa has turned dark brown
on the outside.


VEGETABLE SAMOSA RECIPE

Ingredients::

For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)


How to make samosa:


For Cover:
Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.
For Stuffing :

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.
To Proceed :

Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.


Keema mince Samosa

Ingredients
Serves 8

2 Teaspoons Curry powder
1 Teaspoon chilli powder
6 cloves garlic - crushed
2 inches grated ginger
1Lb Minced Lamb
1 small onion finely chopped
Filo Pastry
1 Egg beaten
Vegetable oil
Little Ghee or Butter
Fresh green chillies sliced (optional)

Method
Fry the onions until translucent in about half a cup of oil. Stir in the curry and chilli powder, garlic and ginger and stir fry for 2 minutes, add the mince and stir fry until cooked through. Drain off any excess oil. Leave the mince to cool completely in refrigerator. Cut the Filo pastry into 3 inch wide strips. Fold one end over in a diagonal to ccreate a triangle then fold again the other way to compete a square. Fold the pastry back the way it was and then taking a spoonful at a time place a tablespoon of the cooked mince in the second triangle mark. Now fold again and keep repeating the triangular folding until the pastry is all used. Repeat for each samosa. Deep fry 2 at a time until golden.

Answer 7

first of all samosa = pie in english ok

Answer 8

Roll doe put some vegetable curry fold it and fry it

Answer 9

i give u full recipe with other dishes, but itll cost u 30 pound. email me and ill mail u back with account nuiber, put in the money there and i give u the recipe's

Answer 10

A perspirated man can only make this