Tuesday, May 09, 2006


On the street in New Delhi

1 1/2 cups all-purpose flour
1/4 t salt (or to taste)
2 T vegetable oil
oil to fry
6-8 T ice water

3-5 medium size boiled potatoes
1 cup chopped onions
2 hot green chilli peppers, minced
1/2 t minced fresh ginger
1/4 t turmeric powder
1/4 t salt
red chili powder to taste
1/2 t aniseeds, dry mint powder (or 2 t chopped fresh mint leaves)
1/4 t garam masala (hot spices)
1/2 cup par-cooked and drained green peas
2 T chopped fresh cilantro leaves
2 t fresh lemon juice

Sift the flour and salt into medium bowl. Add 1 T oil and rub the mixture between the palms of your hands to evenly distribute. Add 6 T water, mix, and work until the dough comes together. Turn onto a lightly floured surface and knead for 5 minutes into a medium firm dough. Cover with a kitchen towel and let rest for 30 minutes.

Put 4 T oil in a pan over medium high heat. Add onion and fry until golden brown. Add all the spices and potatoes, mix well and cook until potatoes start to color and become dry, about 5 minutes. Add the peas and cook for 1 more minute. Remove from the heat and add the cilantro and lemon juice.

Take a piece of dough little bigger than a betel nut, roll into a thin circle, about 6-inches in diameter. Cut in half. Make each semi-circle into a cone (using water to seal it), fill 2 t of filling in. Brush the edges with water and fold the dough over, press the edges together to seal.

Preheat the oil in a large pot until bubbling. Add the pastries and deep fry at 300 degrees F, turning, until golden brown, about 10 minutes. Remove and drain on paper towels. Serve hot with chutney.

1 bunch of coriander
4 oz of curd
1/4 t ginger
1/2 t salt
1/2 t curmin seeds
2 t green chilli

Put all ingredients into a blender and blend well. Add 1/2 t lemon juice then serve.
Variations: Instead of curd, you can use tomato or mango. This chutney can serve with any snack.

Kiki learns how to make Samosa in Udaipur

Samosas are similar to bánh gối, bánh xếp (Vietnam), pierogis (Russia and Poland), jiaozi (northern China, Japan, and Korea), momos (Nepal and Tibet), pasties (UK, particularly in Cornwall), empanadas (Latin America), calzones (Italy), knishes (Jewish) or turnovers (America).

Samosa origins

Vietnamese Samosas (Bánh Gối) in Hà Nội

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