Making Samosa

in #cooking2 months ago

My Recipe is:

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I found a good recipe to follow but I improvised a little bit because I don't have all the ingredients:
Stuffing
The original recipe asks to pressure cook potatoes but I just boiled them since we don't have a pressure cooking pot. Green chilli peppers should also be part of it but we didn't have some, although I think the strong tastes should come from the ginger and cumin. The rest are subtle.

  • 5 potatoes
  • peas (half pack/ one small can)
  • cumin seed
  • amla
  • black pepper
  • salt
  • red chilli peppers
  • parsley
  • turmeric
  • 1 tsp ginger
  • Fry ginger in some oil then add the powders or seeds, peas, potato and just mix them all.

Dough
The original recipe doee not require yeast however I put some in mine because I like the soft bread texture and it likewise compliments the taste of the filling.

  • 2 cups flour
  • 1-2 tbps proofed yeast
  • 1-2 tbps sugar
  • amla
  • salt
  • 1/4 cup oil
  • you just mix the flour with the yeast proofed with warm water and sugar (and left to rise and bubble) and then knead it into little circles for wrapping your stuffing into triangles.

Now I know this is not your usual samosa, (any indian readers out there? Sorry! 🥺😁) but to us (and my fam) it tasted just like the store bought samosas we have in our local indian stores! I am thrilled I was able to copy the taste

Food Pic time!

I love taking pics of the process and the food, also quite necessary for sharing about this.
Preparation time is just as special as eating time

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Here's the most triangular and thin crust samosas I was able to make.

Forgive my presentation, the dough was a bit thick when I was making the first batch cause I was still figuring out how to wrap it right.
Note: when frying the wrapped samosa, usually lots of oil is needed but you can always lessen it and just fry till golden by just turning it a lot.
This is an incredibly oily dish so I suppose it shouldn't be something eaten on a daily basis, maybe once a week at the most. Or if you are able to bake them that would be a good rice substitute for something with less oil consumption.

Probably the best comment my brother said was him not expecting me to pull off the taste but I did.

My next target

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Check insta hashtags on pansit malabon

I'm aiming to try and cook dishes on my own. So I'll be trying this next.

Till then!

What's your next recipe?


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