Samosa is almost as universal as Doner Kebabs and an immensely loved street food. Over time its fillings are become more versatile but the traditional filling, however will always be the spiced potato one from any street food vendor or herbed minced meat filling for more 'auspicious' teatime.
While readily available, I also like to make them at home or make and freeze them for later use. I've adapted this recipe so that the samosa can be deep fried, which is the proper and traditional way, or brushed with oil and baked or air fried.
You can double or triple the recipe as you please but if you do, please use a bigger mixer with a dough hook. The current recipe is a food processor friendly quantity using a dough blade.
Add the flour, salt, toasted white cumin and clarified butter to your mixer.
Give it a good mix so that fine crumbs form.
Mix the yogurt in the water add it bit by bit to the flour mix. Mix till large clumps form and it begins to bind together.
Slowly the dough will come together. Take out and knead for a minute and let the dough rest for 15 minutes covered with a damp tea towel.
There are two ways to get the samosa rolling part done
Method 1: Roll the dough on a floured surface into a 2" thick log and cut crosswise into 6 pieces. Roll out each piece into a ball between your palms and then flatten it. Now roll out each piece to a 6" round disk. Dust with flour and keep under a damp kitchen towel until all the disks are ready
Method 2: Divide the dough into 2 parts and roll out into a larger disk. Use a round bowl with an approximate 6" diameter and use that to cut out the disks and repeat until all the dough is used up.
Keep all the disks under a damp kitchen towel and start filling immediately.
Take one disk and cut it from the center into two semi circles. Dip your finger into a bowl of water and run the wet finger along the edges. This will help seal the shell.
With the curve side of the disk towards you, lift the left corner and bring it halfway towards the center.
Lift and move the right corner till its over lapping the left side and press down to seal them tightly and make a cone. Pinch the tip to ensure a good seal.
Fill the 3/4th of the cone with the filling of your choice. Press the filling down lightly with the back of the spoon.
Seal the overlapping bottom side of cone together tightly. Make sure its a good seal lest the shells open up during frying.
Either cover the samosas and fry the same day or line the samosas on a metal tray to freeze. Once frozen, let defrost for 2 minutes and move into a container or freezer zip lock bag and place back into the freezer.
Defrost for an hour or two at room temperature before frying or baking.
To deep fry: Heat the oil and deep fry till golden brown.
To bake: Place on a baking tray lined with butter paper and brush with oil. Bake in a preheated oven at 180° for 15 minutes, flip over,brush with oil and bake for another 10 till golden brown.
Ingredients
1 1/4 cup All purpose Flour
1/4 Cup Melted Butter or Clarified Butter
2 Tbsp Yogurt Mixed in 1/4 Cup Water
1/8 tsp Baking Soda
1 Tsp Salt
1/2 tsp Toasted Cumin Seeds
Method
Combine flour, salt, toasted cumin seeds and baking soda and the butter.
Mix till fine crumbs form.
Slowly add the mixture of yogurt and water to form bigger clumps and eventually bring the dough together.
Knead for 5 min and let dough rest for 15-20 min.
Roll out 6" disks.
One by one cut disks into equal parts to for semi circles.
Moisten the edges of each semi circle.
Lift corner and bring towards middle. Over lap the other corner and press together tightly to bind shell making a hollow cone.
Fill the cone with filling.
Seal the bottom tightly.
Repeat until all the samosas are made.
Deep fry or brush with oil and bake till golden brown.
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