I grew up in Malaysia, where I enjoyed cooking and eating local dishes every day.
My Favorite Indian Snack
When I was growing up in Malaysia, one of my favorite Indian snacks was the samosa. It's very similar to kuih karipap, also known as curry puffs, which are commonly sold at local street vendors and food stalls. The savory filling usually is made with tasty boiled potatoes that are cooked with different types of spices.
Samosas are shaped like pyramids and are deep-fried in vegetable oil until the dough is crispy and golden brown. There are several different ways to fold samosas, and I will show you an easy way. For the filling, you can use any type of meat (chicken, beef, or lamb are popular choices), but I decided to go vegetarian this time.
Note: Traditional samosa dough is made with maida flour and carom seeds, but I didn't have either ingredient. I used all-purpose flour instead, and the result was still great!
For the filling:
- 2 medium potatoes, cut into small cubes
- 2 tablespoons curry powder
- 1 teaspoon Madras curry powder
- 1 teaspoon red chili powder
- 1/2 teaspoon ground coriander
- 1 teaspoon whole anise
- 1/2 medium onion, roughly chopped
- 2 teaspoons garlic, crushed or finely chopped
- 1/2 cup frozen peas and carrots
- 1 cup water
- Salt and sugar to taste
For the dough:
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- 2 cups all-purpose flour
- 1 tablespoon plant-based margarine
- 2 tablespoons ghee or vegetable oil, warm
- 1 1/3 cup water, cold
- Vegetable oil
- Make the filling: In a small bowl, combine the curry powder, madras curry powder, ground coriander, and red chili powder. Add some water to make a paste.
- Heat ghee oil or vegetable oil in a pan on medium heat.
- Saute the onion, garlic, and whole anise until fragrant.
- Add the curry paste. Stir-fry and let it simmer for a few minutes. Add the potatoes and stir with a spatula to combine evenly with the paste.
- Add 1 cup of water to the pan. Add sugar and salt. Let it simmer for 15 minutes; then add the frozen peas and carrots.
- Make sure the potatoes cook thoroughly and are tender before turning off the heat.
- Make the dough: In a medium-sized bowl, combine the flour and ghee or vegetable oil. Use a spatula to incorporate both ingredients. Add the margarine and continue mixing until it's all combined.
- Slowly, pour in the water bit by bit. Keep kneading until it forms a dough. Cover the dough with a tea towel and let it rest for 20 minutes before rolling.
- Shape the dough: Divide the dough into equal-sized balls. Use a rolling pin to stretch the dough (see photo below).
- Take a spoonful of the filling and put it in the middle of the rolled-out dough. Make sure not to over-fill, or else the samosa will burst during the frying process.
- Wrap the filling by taking the left and right sides and meet them in the middle. Then, take the bottom and fold it up to form a triangle shape. Crimp and pinch the edges to close.
- Continue rolling and shaping the samosas until they are all made.
- Fry the samosas in a pan (make sure the oil is ready over medium heat). The samosas will be ready when they begin to turn golden brown.
- Transfer the cooked samosas to a paper towel to drain the excess oil.
- Continue frying the samosas in batches until completed.
- Serve samosas with your favorite Indian food!
Note: If you don't want to fry all of the samosas right now, reserve some of them in a zip-lock bag and freeze. When you're ready, thaw them out for 30 minutes before frying.
© 2021 Liza