If food has that power to bind the people, then I believe samosas has that unique and divine power. It is being loved by every one, from rich to poor, across all the religion, caste and creed, on street foods to gourmet tables, it is everywhere with endless possibilities of fillings that never fails to bring smiles on the face of hungry souls, from simple snacks to savoury kind, frozen to fresh and packaged for the gourmet travels across the seas.
A much treasured Indian snack that has achieved the cult status on its own.
Indian samosas are usually pyramid shaped and not the triangular ones. For those sombre, gloomy and cloudy days, marked by incessant rains, a plate of steaming hot samosa becomes more desirable and they are absolutely perfect to uplift the moods.
Recipe for the gobhi ke samose:
For the dough:
Maida / all purpose flour : 1 cup
Oil : 1 1/2 tbsp
Salt to taste
Water (lukewarm) : 1/4 tbsp
You can add some ajwain (carrom seeds too)
For the filling:
Cauliflower : 1 small
Green Peas : 1/2 cup
Grated ginger: 2 tsp
Cumin and coriander powder : 1 tsp each
Green chillies : 1 or 2 chopped
Red chilli powder: 1 tsp
Green mango powder / amchur: 1/4 tsp
Turmeric powder : 1/4 tsp
Few cloves and cardamom
Coriander / cilantro leaves (finely chopped) : 1 tbsp
Oil : 1 tbsp
Oil for deep-frying
Prepare the dough by sifting flour and salt together, make a well in the centre and pour the oil in it. Mix the dough with your hands, and add the water gradually. Knead it really well to make a soft and pliable dough, add more water if requires.
Let the dough sit for 15-20 minutes.
Prepare the filling:
Heat some oil in a pan and add the cloves and cardamom, let it splutter and then add the finely chopped cauliflowers, saute for few minutes till the cauliflowers become little browned. Add the green peas, green chillies, along with the other spices and ginger. Fry for some time on low heat, add little water to keep the filling moist and finish it with the chopped cilantro leaves.
Cool the filling for few minutes and keep aside.
To prepare the samosa:
Knead the dough once again and make small roundels / balls out of it.
Slightly grease a ball and roll out into a small disc, cut into half with a knife, then bring the two edges of each half to make a cone..as shown in the pics.
Push the index finger inside the cone to make it hollow and spooned the filling into it.
Close the top of the cone, pinched slightly to make sure a proper sealing of the samosas.
Continue filling the rest of the samosa and makes almost 10 or 12 samosas out of it.
Heat some oil in a deep bottom vessel and heat the oil up to the smoking point.
Drop carefully the samosas in to the hot oil and fried them till they become evenly browned from all sides and crispy.
Drain them on a plate lined with tissue paper to absorb any excess oil.
Serve them hot with tamarind chutney or anything you wish to.
If you haven’t send your entries for Monsoon Medley and a giveaway yet, then hurry up, only three weeks left.
Have a yummy day
If you like this recipe then please consider sharing it and do not forget to send me your feedbacks