Samosa is a popular snack in countries such as India, Pakistan, Nepal and Bangladesh. They are now available and liked in many other countries. It is a tetrahedron shaped pastry stuffed with a masala containing potato, onion, peas, paneer, spices and coriander leaves. various vegetables like beans can be filled. Meat can also be added in the masala. It is eaten with mint, coriander chutney. It is a good snack and is quite filling.
Samosa is very good for picnics or during long-drives in cars.
Small size samosa is a very good entree item for parties.
How To Make A Samosa?
Samosas served in Indian restaurants and snack shops are usually deep fried in oil that has been used again and again, some may even use vanaspati (a trans-fat) so they are very bad for health. Given below is the baked samosa recipe which does not involve any frying.
Recipe type: fat free or with reduced fat
Preparation time: 1 hour
- 4 Potatoes medium size
- 1 Onion finely chopped
- 1/4 cup green peas
- 1 small piece ginger root, grated
- 2 tsp fresh lime juice
- 2 green chili (or to taste)
- 1/4 cup coriander (cilantro) leaves, finely chopped
- 1.5 cup plain flour bleached (maida)
- 1 garlic grated (optional)
- 10-15 dried pomegranate (anardana) seeds (optional)
- 8-10 raisins/cashew nuts (optional)
- Canola oil for frying (optional)
- 1/2 tsp garam masala (or to taste)
- 1 tsp red chili powder
- Salt to taste
- 2 tsp Coriander seeds
Filling Masala for Samosa: Roast or boil potatoes until tender. Mash the potatoes and add chopped onion, ginger root, garlic, green chili, peas, coriander, lime juice, red chili powder, garam masala, salt, cumin seeds, anardana, and raisins/cashew nuts. Mix well.
How to Fold a Samosa
- Take flour in a bowl, add 1/4 tsp salt (or to taste), and water to make stiff dough. Make small smooth balls and roll each ball to about 4" circle. Roll it more on one side to 10" to give it an elliptical shape. Cut it into half to get two pieces of 4"x 5" size (approx.).
- Dampen half the edge of 4" side of the piece. Hold both the corners of this side in your both the hands using thumb and a finger and bring damped portion beneath the undamped portion. Press and seal to give it a hollow cone shape.
- Fill the masala into the cone and seal the remaining two sides (bring the longer side closer to the other side) by dampening with water, enclosing the masala completely. This side will form its base. Your finished samosa should stand on this base, giving it a true samosa shape.. Fill all other pieces to form similar tetrahedron shape.
- In the final step these samosas can either be baked or deep fried.
- Baked SamosaPreheat an owen to a temperature of 400 degree F. Place samosa in the owen and reduce the temperature to 300 degree F. In about 45 minutes crisp samosas would be ready (keep an eye so that they are uniformely baked to a light brown colour).
Serve warm with tomato sauce or coriander chutney.
- Fried SamosaHeat oil in a deep skillet. Drop 2 or 3 samosas in it a fry at medium heat. With a spoon change the sides and fry until samosa turn light brown color (about 5-7 minutes)
- Take out samosas on a kitchen towel so that excess oil gets absorbed.
Pictures of Filled & Baked Samosa
Serve hot with coriander-mint chutney or tomato ketchup.
The deep fried type is only for those who do not mind eating fat for a change.
Calories in Samosa
There is no need of frying the masala. You will save a lot of fat without sacrificing the taste.
The samosas from market or prepacked samosa contain fried masala. A single piece contains more than 350 calories, of which 160 calories (i.e. more than 40% of total calories) come from fat because of fried masala and deep frying.
The actual number of calories, however, depends on the size of samosa, its stuffing and the oil in which it has been fried. If you bake it, you will be saving much of the calories. For nutrition of Indian foods go to Calories in Indian Foods.
Self-life of samosas or how to preserve leftover or uncooked samosa
Any leftover can be kept in fridge for a few days, 3-4 days in fridge for baked samosa and 4-5 days for fried one. Heat them in an oven before serving.
Preserve unbaked or unfried samosa or uncooked samosa (i.e. filled only) in freezer. Seal or wrap in a polythene bag and keep them in deep fridge i.e where you make ice. They keep well for several months. Take out the required number and fry or bake whenever you like.
The Punjabi samosas from Vadilal are too hot (too much chili) so buy it if you can tolerate too much chili. These are not so crispy also.
The authors bought Vadilal Samosa Box of 25 in Australia, but it contained only 22! Vadilal did not bother to reply to the complaint.