My friend Soni makes the best samosas. She makes everything
from scratch – including the flaky, crispy crust. I don’t think I can ever match that – and so don’t attempt
to. I have tasted samosas at
restaurants here and in India, but nothing comes close to hers.
Samosas with dumpling wrappers |
Soni was our neighbor for the longest
time. She lived two doors away,
and would send delicious goodies our way frequently. She has now moved to a different neighborhood. I really do envy her
neighbors.
Pot Sticker mold |
I had a mold for making pot stickers. This helped making the samosas a
snap! I could easily make about 60
in an hour.
Here is what you need:
(makes about 30 – 40)
- 2 tsp. oil
- 1 tsp jeera (cumin seeds)
- ¼ tsp ajwain (carom seeds)
- 4 green chilies, minced
- 2” piece ginger, minced
- 10 medium sized potatoes, boiled, peeled, and diced into small pieces
- salt to taste
- ¼ tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. jeera powder
- 1 tsp. coriander powder
- 1 tsp. amchur (dried mango) powder
- chopped cilantro
- dumpling wrappers
- water to brush
- oil for deep-frying
Here is how I made it:
- Heat oil in a pan. Add jeera and ajwain.
- When the jeera turns slightly dark, add the green chilies and ginger. Sauté for a couple of minutes.
- Now add the potatoes, salt, turmeric powder, chili powder, jeera powder, coriander powder, and amchur powder.
- Sauté for a few more minutes till all the spices are blended. Turn off the heat.
- Add the cilantro and mix well. Set aside.
- Heat oil for deep-frying.
- Take dumpling wrappers on at time and place on the mold. Wet the whole wrapper with water.
- Place a little more than a spoonful of filling in the center and close the mold, pressing it hard, so that the edges are sealed. (If you don’t have a mold, you can place the wrapper in the palm of your hand and press with your fingers to seal the edges.)
- When you have five or six ready, drop them in the hot oil and fry over medium heat till the crust is golden brown and crispy.
- Repeat till all the filling is done.
Serve hot with cilantro/pudina chutney.
These came out so well that I am making them again for a party on Friday!
These came out so well that I am making them again for a party on Friday!
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