Friday, 4 December 2015

Samosa

Samosa

Originating in Central Asia there are many many variations of the word Samosa/samoosa, sambhusa, samsas. Derived from the Persian word Sanbosag legend has it they were first prepared in the Middle Eastern Region. 


As it spread to every country in the region its influence was felt West as Portugal; (thanks to them being  the colonisers in Goa, India). 

From fillings of meat being popular in Northern India, Bangladesh and Pakistan, to the common place potato-pea mix in the vegetarian states of India, it is one of the most versatile snack foods in the Asian world. While the ancient civilisation referred to as the area of Levant, ie. Egypt, Lebanon, Syria and Turkey like to fill their filo samosa with cheese and herbs often changing the shape to cigars rather than triangles, the Central Asian states of Uzbekistan, Tajikistan, Azerbaijan prepare it with a bread like dough instead. This dough filled delicacy is baked in a hot tandoor and not fried like the samosa as we know them. Larger samoosas with a very thick crisp fried casing is called Kachori and a native to India.

Deep fried samosas are the most commonly found generally appear in two sizes; cocktail and regular. The are wrapped in thin filo like wrappers which are specially prepared for samosa and available in most Indian stores. With the food world becoming closer than ever before and fusion food being a norm, it is left to ones imagination to enjoy a favourite combination of choice. Supermarket shelves across the globe are stocked up full of prepared frozen samosas of sorts. 


I am going to share a recipe that is my version of something I enjoyed while I was residing in Dubai. It is a fusion samosa of spices, chillies and cheese with or without chicken. I hope you enjoy them too!




Samosas with a  thin crispy wrapping freshly fried

Approximately 36 to 48 samosas


Filling

Mix together in a bowl

1 cup cottage cheese

1 cup grated cheddar cheese
12 finely chopped green chillies
1 cup finely chopped fresh corriander leaves
1/2 tsp salt
1/2 cup cream/milk to bind everything together

Optionally

1 cup cooked diced chicken 
add a few fresh mint leaves, 
dry red chillie flakes or ground black pepper. 

Mix it all together to make a big lump. Then fill 1 generous tsp full in each samosa strip/patti.

Repeat and prepare the rest of them. Keep aside in the refrigerator until ready to fry.

Heat oil to 350 F/ 180C degrees and deep fry 3 at a time. It will take about 2 minutes per batch. Remove the fried samosas on white kitchen paper to drain.


Serve immediately. You may enjoy a tamarind and date chutney or a green coconut chutney to dip them in.


Tips



If the samosas are not tightly sealed the filling will leak and the oil will start burning.

You can freeze the samosas if you wish. While frying them after make sure that they are not wet or sweaty. To avoid that open up the packet and allow to air dry or lightly pat it dry with a dish towel.


For more fun recipes including a minced meat that can be filled in samosas click

Niloufer's Kitchen: Quick and Easy from read.amazon.com



No comments:

Post a Comment