Something about samosa
I wonder who doesn’t love samosas.. Samosas are the most loved Indian snacks but did you know that samosas weren’t originated in India? It was believed to have originated in the Middle East and introduced to India by traders. Samosas are eaten in various other regions of Asia with different fillings. Within India, the samosa filling being generally potato with variation in other ingredients makes the samosa taste different from region to region. Of all the different samosas that I have tasted, I loved the Bengali shingara the most, followed by the Punjabi samosa. Bengali shingara are smaller in size and have a thin outer crust with a delicious potato, cauliflower, meat or fish filling. My recipe here is with potato filling.
This is a heirloom recipe that I got from my Thamma (paternal grand mother) who was a great cook herself. She is close to 90 years now and doesn’t cook anymore but the moment I called up and asked for the recipe she told me all the ingredients immediately! That shows her love for cooking ???? Everybody says I have inherited her cooking skills but I have a long way to go to reach her standards ????
I always thought baked samosas won’t taste as good but I was so wrong! You have to try this to believe how delicious these have turned out to be, and not to mention, much healthier alternative to the maida-deep fried ones.
Some Bengali savory snacks
How to make baked Bengali style samosa
For samosa crust
- Organic Whole wheat flour 1 cup
- Ghee or butter 1 tablespoon
- Oil 1 tablespoon
- Salt 1/2 teaspoon
- Carom seeds 1/2 teaspoon
- Water to form the dough
- Potatoes 2, medium sized chopped
- Peanuts 1/4 cup, roughly chopped
- Green chilies 2-3, chopped
- Ginger 1 inch, grated
- Refined oil
- Sugar 1/2 teaspoon
- Salt as per taste
- Paanch phoron
- Nigella seeds 1/4 teaspoon
- Fenugreek seeds 1/4 teaspoon
- Cumin seeds 1/2 teaspoon
- Mustard seeds 1/2 teaspoon
- Fennel seeds 1/2 teaspoon
Bhaja moshla (roasted and ground spices)
- Cumin seeds 1/2 teaspoon
- Coriander seeds 1 teaspoon
- Dried red chilly 1
Preparation of the crust
- Take wheat flour, to that add ghee, oil, salt and carom seeds. Rub the ghee and oil to the flour with your fingertips till it resembles like bread crumbs.
- Slowly add water to form a tight dough. Care should be taken while forming dough, do not make it sticky. Add water little by little.
- Cover the dough with wet cloth and keep aside for 30-60 minutes.
- Heat oil in a pan, add the Paanch phoron. Once the oil is tempered, add the ginger and green chillies. After a minute add the potatoes salt and sugar. Mix everything well.
- After 5-7 minutes add little water and cook the potatoes until soft (retain its shape and not crushed).
- Finally add the Bhaja moshla, roasted peanuts and give it a stir.
- Allow the potato filling to come to room temperature before using it.
Shaping and filling
- Divide the dough into 6-8 portions, this will make medium sized samosas. The number of portions depends upon the size of the samosas that you want to make.
- Apply some oil on the rolling board. Take a portion and roll with a rolling pin, roll it thin but thick enough to hold the filling.
- Cut with a knife in the center into two equal portions.
- Apply water along the edges. Bring the waterered edge over other edge to form a cone.
- Fill up the cone with the filling and seal the edges. I used a fork to seal which also gave a nice design.
- In the same way fill all the samosas and place on a greased baking tray and brush them with some oil. Bake in a preheated oven at 200 degrees for 20 minutes and grill for 5 minutes for that lovely brown colour.
Serve hot with chutney of your choice or have it as it is like I do. These tastes awesome and I’m sure you will no longer buy store brought samosas once you try them. Enjoy your monsoon tea with these delicious baked samosas.