Sold in every nook and corner of any street in Northern India,Samosas are the quintessential Indian street food!They’re enjoyed by a multitude of people each day every day.If you’re out on the streets in Delhi, you will always see vendors selling piping hot crispy samosas served with Tamarind Chutney to the people gathered around the stall eager to get a taste of it.The flaky crisp outer layer that leads into the delicious soft potatoes and peas spiced to perfection with some heat, some tang is one of the most well known foods from India.And its devoured by so many across the globe.
If you’re in India you never really make Samosas at home since they’re easily available everywhere.When you have unexpected guests Samosas are the quick fix snack since there will always be some vendor at the end of your street frying Samosas!When I first arrived in the UK we found this little Indian sweet shop that sold Samosas, but they were nowhere close to what I was accustomed to.But,I still bought them since I was craving them so badly.But that’s always the story,somehow I’ve never had good samosas outside India.When our Sunday Supper group came up with the idea of Global Street Food I knew I had to make Samosas,but the problem was I’d never made them before!I called my most trusted Vegetarian Chef, my Mom for some tips and tried making these for the first time ever!
Mom also asked me to fry these in warm oil as opposed to hot oil, since they tend to become soggy otherwise.For the filling you can go with either a vegetarian or meat option.The ones commonly sold on the streets are the Vegetarian version with potatoes and peas.The filling is delicious with all the spices and the chillies that add a slight heat in the background. I’ve also used Dried Mango powder (Amchur) along with Black Salt (Kala Namak) that is easily available at your Indian Grocer!The samosas came out perfectly crispy on the outside and the filling was spot-on!
They’re a little time consuming but the end result is worth the effort!These are best enjoyed right after they are fried to bite into that crisp pastry.You could also cheat by opting for Phyllo sheets if you wish to make the process easier and bake them instead of deep frying,but I went with the traditional method just the way they’re sold on the streets in India!
Samosas #GlobalStreetFood
Ingredients
- All Purpose Flour maida- 1 cup
- Oil-2 tbsp
- Salt-1/2 tsp
- Water-1/4 cup plus a little more
- Salt-to taste
For the Filling
- Potatoes-3 large
- Frozen peas-1/2 cup
- Cumin Seeds-1 tsp
- Green Chili or Jalapeno-2 seeded and chopped
- Ginger-1/2 inch crushed or grated
- Ground Coriander-1 tsp
- Garam Masala-1/2 tsp
- Dried Mango Powder Amchur-1 tsp
- Black Salt-1/2 tsp
- Oil-2 tbsp
- Salt- to taste
Instructions
- In a mixing bowl take the flour.Add the salt and oil.
- Mix with your hand and start adding water little by little until and knead until it forms a soft pliable dough.The dough should be firm when you poke your finger.
- Boil potatoes and mash it.
- In a skillet heat oil and add cumin seeds.
- Once it splutters add the green chili and ginger and saute for a minute.
- Add the spices.Mix well and add the potatoes.
- Mix and allow to cool.
To make samosas
- Divide the dough into ten equal balls.
- Take one ball at a time and roll out a 5" circle.
- Cut through the middle so you have two semi circles.
- Moisten your hands with a little water take one semi circle and form a cone shape.Seal the edge on the side and fill one tbsp of the filling into it.
- Seal the outer edges.
- Deep fry in warm oil until golden and crispy.
- Enjoy with your favorite chutney!
This exciting event is co-hosted by the lovely Heather from Girl Chef and Bea from The Not So Cheesy Kitchen and we have some tantalizing Global Street Foods for you to enjoy!
Bread on the Boulevard
- Bavarian Soft Pretzels from The Foodie Army Wife
- Pao de Queijo from A Kitchen Hoor’s Adventures
- Gluten Free Focaccia di recco from No One Likes Crumbley Cookies
- Martabak (stuffed pancake or pan-fried bread) from The Urban Mrs
- Socca from Curious Cuisiniere
Hand-Held Savory Eats
- Carnitas Tortas from Cookin’ Mimi
- Peking Street Tacos from Doggie at the Dinner Table
- Schnitzelwecken {Schnitzel on a bun} from The Not So Cheesy Kitchen
- Tortas de Milanesa (Pork Cutlet Sandwiches) from Juanita’s Cocina
- Waffle Cone Fried Chicken from Jane’s Adventures in Dinner
- Feta Chicken Kabobs from That Skinny Chick Can Bake
- Beef Taquitos from Bobbi’s Kozy Kitchen
- Tandoori Chicken Drumsticks from The Texan New Yorker
- Panelle (Italian Chickpea Fritters) from Mess Makes Food
- Chorizo, Chimichurri and Salsa Sandwiches from Vintage Kitchen Notes
- Falafel Pita Sandwich from Mama’s Blissful Bites
- Croque-Monsieur from Peanut Butter and Peppers
- Chicken and Chorizo Street Tacos from I Run For Wine
- Mexican Street Corn (Elotes Mexicanos) from My Other City By The Bay
- Tandoori Chicken Wrap from Foxes Love Lemons
- SoCal Rolled Tacos from Webicurean
- Samosas from Soni’s Food
- Beef and Pork Empanadas from Magnolia Days
To-Go Containers
- NicaMales (Nicaraguan Street Food) from The Hand That Rocks The Ladle
- Currywurst mit Pommes from girlichef
- Arancinis from My cute bride
- Egyptian Street Food: Koshari from Growing Up Gabel
- Poutine from Noshing with the Nolands
- Tokyo University Potatoes from NinjaBaking.com
- Kimchi Quesadillas from Sustainable Dad
- Tacos de Carne Asada from Family Foodie
Sweets on the Streets
- Nutella Crepes from The Girl in the Little Red Kitchen
- Easy Apple Churros with Dulce de Leche from Daily Dish Recipes
- Kettle Corn from Killer Bunnies, Inc
- Hotteok from Small Wallet, Big Appetite
- Funnel Cake 3 Ways from Cindy’s Recipes and Writings
- Sweet Corn Tamale (Tamal Asado) from Basic N Delicious
- Pisang Goreng (Deep Fried Bananas) from Food Lust People Love
- Banana Nutella Swirl Gelato from Cupcakes & Kale Chips
Grab a Thermos
- Wine Pairing Recommendations For Global Street Food #SundaySupper from ENOFYLZ Wine Blog
