South Indian samosas
"An International favourite, here I give you a version of samosa which I'd tasted at a South Indian restaurant in Mumbai. These are such a novelty, no one will be able to fathom what the delicious ingredients consist of, unless you tell them. Let me share this secret for you to enjoy."
Ingredients
Method
Ingredients
- Packet ready-made samosa or spring roll pastry
- 200 grams onions
- 1/2 cup grated coconut
- 150 grams thick poha/pressed rice/rice flakes (available at Indian shops)
- 1 small potato - boiled and chopped into tiny pieces
- 1 cup (loosely packed) finely chopped coriander leaves
- 1 tablespoon green chili-ginger paste
- 1/2 tablespoon dry mango powder
- 1/2 tablespoon garam masala powder
- 1/2 tablespoon sugar
- Juice of 1/4 lemon
- Salt to taste
- 1/2 teaspoon mustard seeds
- 1/8 teaspoon asafoetida powder
- 4 curry leaves - torn to bits
- 1 tablespoon oil
- For deep-frying - oil
- For sealing - flour and water paste
- Coconut chutney:
- 1/2 cup grated coconut
- 1/4 cup roasted gram (available at Indian grocers)
- 1 teaspoon chopped green chillies
- 1/4" piece ginger (optional)
- 1 tablespoon chopped coriander leaves
- 4 curry leaves
- Salt to taste
- Yogurt to blend the chutney to a soft consistency.
- 1/2 tablespoon oil
- 1/8 teaspoon mustard seeds
- 1 dry red chilly broken into pieces
- 2 curry leaves
Method
Coconut Chutney
- Blend grated coconut, roasted Gram, green chillies, ginger, coriander, curry leaves and yoghurt to a fine paste.
- Transfer to a bowl and keep aside.
Tempering
- Heat 1 tbsp. oil in a small long-handled tempering ladle.
- Add mustard seeds.
- When they stop spluttering,add dry red chillies and curry leaves.
- Remove and pour over the chutney. It is ready to be served.
Samosas
- Rinse poha under running water and leave for 15 minutes on sieve to drain thoroughly to fluff out and dry.
- Mix all filling ingredients.
- Saute mustard seeds in oil.
- When seeds stop spluttering, add asafoetida powder and curry leaves.
- When leaves get slightly crisp and change colour, mix the tempering in the filling.Cool.
- Take one rectangle of pastry.
- Make the first diagonal fold,then the second diagonal fold.
- See that the bottom of the cone is closed well so that oil does not get in while frying.
- Hold the pouch thus formed firmly with one hand, while spooning in the filling with the other hand.
- Smear the edges of the remaining flap with the sealing paste and bring it over the open cone to seal it.
- Seal it carefully with no gaps for oil to leak in while deep-frying.
- Turn over the remaining flap over the samosa and see that it is well-sealed.
- Folding the samosa wrapping gets better as you go along.
- Deep-fry the samosas in hot oil until they are a beautiful golden hue.
- Remove from the oil with a slotted spoon and leave to drain on absorbent paper towels.
Serve hot with Coconut Chutney.
Makes approx. 25 Samosas.