We also made some awesome green chutney to go with it, so easy and so delish!
So here goes. 🙂
SUJITA’S SOUL TALKING SAMOSAS WITH GREEN CHUTNEY
What you need:
Sujita and her daughter Ria, sorry, not really available but you can try..
For the covering
A cup of flour
Oil and water to knead, as much as you need
A teaspoon of salt
Half a teaspoon of baking soda
For the filling
Six potatoes, boiled, and skin peeled off, and then mashed
Half a cup of shelled peas
One onion, sliced finely
Salt to taste
Half a teaspoon of red chilli flakes/powder
Half a teaspoon of garam masala
Half a teaspoon of turmeric
A teaspoon of dried coriander seeds, crushed
For the chutney
A handful each of coriander and mint
Seven to eight cloves of garlic
Salt to taste
Two green chillies, cut in half
A tablespoon of sugar
Half a lemon, juice squeezed straight
What to do:
1. For the filling, add some oil to a wok, and add the onions to it.
2. Once the onions have browned, add the peas.
3. Once the peas are soft enough, add the potatoes, the salt, and the other four things.
4. Cook for a bit, say ten minutes, and turn the gas off.
5. For the covering, add salt and baking soda to the flour, and using the oil and water, make a dough. Once youve made the dough, keep it at a safe place for later use, and dont use it till 20 minutes are over.
Here is a picture of the prepared dough and (some of) the filling.
Now comes the main part, the assembly. What you need to do is, create a samosa station in an uncluttered part of your kitchen. Keep the dough and filling, along with some flour, and a rolling board and pin here.
Now, take small portions of the dough, and roll it out thinly on the rolling board. Then, make a cone, fill it up with the filling, shut the top, and deep fry. As simple as that. Hmm.
Here it is in pictures
First, you make a small roti type thing, by using the rolling pin and board. To make sure your hands are dry, keep rubbing them with the flour.
Then, using your fingers, you make a cone, and fill the filling in it.
Then, seal it from the top, and pat it for good luck.
Now, deep fry the samosas in a deep wok, turning them over when one side is done.
Once they are done, put them onto a kitchen towel or newspaper, and take off all the extra oil.
For the chutney, just blitz everything in a mixie, and its ready!
For a perfect snack, serve the samosas with the chutney. 🙂
I loved the effort involved, it was also a huge learning process for me. My lovely domestic help taught me a lot today, like she does everyday really. It is remarkable how she handles my house and her own family, including a one year old naughty kid. We pitch in whenever we can, but she seems to me a true superwoman. All I do is go to office, plonk myself onto a chair, and work away, while her day starts early, making the food I eat at work, basically serving my family three meals and a snack, taking care of guests and others, and always serving with a smile. Kudos to her! I am ending this post with a picture of her little one, oh, I have so many dreams for her! My father handed her a tennis racquet the other day, I wonder what she makes of that!