Very specific classic Indian spices are used and it makes it seem as though there is a standard or generic filling. That’s not where my uneasiness lies. It’s in the symmetry of the final product that I always get a bit panicked.
The perfect triangle shape they are delivered in. Arts and crafts is second nature to me so I don’t know why origami and folding Samosas freaks me out. It is an unwarranted fear none the less.
Trying something for the first time, failing at it and trying again, is the only tried and tested way to learn and become better at it. There is this one lady I follow online who has her own channel, book and bottled sauces. She cooks with her mom every now and again while her mom has since branched out on her own. They cook Asian and Vietnamese recipes predominantly as that is their background. Just recently while scrolling and looking for inspiration, I came across her making Samosas.
A few things which had me stop were that she made her dough herself and it was just a couple of ingredients and the fold wasn’t the traditional triangle but rather this 3D like prism triangle which I was first introduced to by Chef Joyce at Indaba Gabs. Not only do they look easier to mould, I am almost certain that they pack in more filling, and so I had a little courage to make my own Samosas. My husband bought some potatoes during the week, so I made a potato salad for dinner mid-week. We had mafresh not long ago so it was perfect that these were potato Samosas. I added peas because I have had those kind of Samosas before and quite enjoyed them.
I went to the store looking for some of the seeds that were used and didn’t get very far. NB: If you are looking for a wide range of seeds and spices, go to your local spice shop. It is very unlikely you will find what you are looking for at your friendly grocer. There are some spices which are combined, so I shifted my attention to them to avoid having to make another trip. It was quite a humbling experience making these. I thought this shape was easy to fold and achieve but it too needed a level of focus and commitment which I had underestimated. The flavours were great and I will actually share the combination I used in the ingredients portion.
Last year I remember asking a colleague, Zee, to teach me to make Samosas when I saw her mention online that she was cooking them, and so I told her about this favourite food of mine that I am scared to make. It is time I take her up on that lesson. For some reason or other, my second born was very excited about the Samosas.
He helped with the research and we discovered a couple of other folds that are used. After sending him out of the kitchen a couple of times, once I finished the prep, I called him back to roll, fill and fold his own before putting them in hot oil for him. He chose to do the traditional triangle and they turned out quite well. He was very impressed.
I heard him walking off when they cooled down chewing and saying, such a delicious pastry. Second born and his dad both asked if they all had veg in them, they were visibly hacked there was no mince ones, but I stood my ground. Ga re ka ke ra jela nama ruri... Everyday, with every meal?! Either way, today was not the day to do different fillings.
Next time we will venture into chicken with a dip maybe. All in all I am happy with this first attempt. They are flaky, buttery pastry stuffed with perfectly spiced and seasoned potato and aromatics. Yes, it is a PROCESS of a recipe. But well worth the job well done! Like I always say, just get into the kitchen and try out that recipe you have always wanted to, what is the worst that can happen? In the immortalised words of Aaliyah; “If at first you don’t succeed, dust yourself off and try again”. I say, try again and you will either nail it or do better.
INGREDIENTS
2 cups Cake flour
¼ cup ghee. I used Butter. It was what I had on hand
½ tsp fine salt Vegetable oil, for deep-frying
Filling: 400g (14 oz) potatoes, peeled
1 tsp cumin
1 tsp ground turmeric
1 tsp garam masala
1 tsp rajah all in one with garlic curry powder
1 tsp flavourful and mild curry powder
2 tbsp vegetable oil
To make the Samosa dough, mix together the flour, ghee or butter and salt in a large mixing bowl. Use your fingertips or a butter knife to rub the mix together until it resembles breadcrumbs. Add in ½ cup water and mix to combine, adding a little extra water if needed, a tablespoon at a time. Smooth into a ball, then put into your mixing bowl. Cover the bowl with a damp towel so things don’t dry out, then set aside for 10 minutes. I personally prefer to make the filling before the dough. Cut potatoes into quarters and boil on medium heat for 20 minutes until tender. Drain and mash, leaving some lumps for texture. Cook peas till soft. In a frying pan add all spices and cook until fragrant making sure not to burn them. Mix potatoes and peas to the spices. Have a small bowl of water ready. Uncover the dough and transfer to a clean surface. Roll into a rough cylinder, then divide the dough into six even pieces. Take one round of dough to work with, and keep the remaining dough covered so it doesn’t dry. Roll the dough around into a rounded ovalish shape. Cut the dough in half widthways. Dab a little water on to the flat edge, then slightly curl and fold into a cone, with a little dough overlapping. Gently press the seam with your fingertips to seal the edges. Hold the pastry cone in your hand and gently turn out the top edges so that you can spoon in some of your potato filling mixture. You want to add in enough filling to fill the Samosa three-quarters full – it should be around 1–2 tablespoons, take the larger side and bring it over the filling to the opposite narrower edge. Press to seal. Transfer to a clean plate and cover with another damp towel. Repeat the process with the remaining dough. Fry until golden brown. Enjoy warm.
