Samosas have got to be the perkiest snacks one can have in the Indian snacks echelon. Nothing brightens ones day as much as a hot, crispy, spicy samosa with a hot cup of tea (esp. on a rainy day).
Traditionally samosas are made with potatoes but on can stuff them with just about any filling. Here is a cauliflower version we make in my mother’s kitchen.
Gobhi Samosas ( Cauliflower)
1 lb flour
1 tsp ajwain (caraway seeds)
Salt to taste
3 tbsp. oil
1/3 cup water (use a little at a time as needed)
1 small cauliflower finely chopped (add salt to the cauliflower and let it sit for 20 minutes and then squeeze over a sink to get excess moisture out)
1 onion, chopped fine (only use the onion if you are going to eat the samosas immediately – if you plan to freeze them then skip it)
12 cloves garlic, finely chopped
2-inch ginger, finely chopped
2 tbsp dhaniya powder (coriander)
1 tbsp. amchur powder (dry mango powder)
Red chili powder or chopped green chilies to taste
1 tbsp. garam masala
Salt to taste
• Mix the flour, ajwain, salt, oil a little water and gently knead dough.
• When dough is done split it into 2 -3 long logs of about 2 ½ inches thickness.
• Split the logs into little dough balls about 2 inches in diameter.
• Using a rolling pin, roll the dough ball into a thin oblong shape.
• Cut the rolled out dough into half (can be as big as you want the samosa to be).
• Make as many of the shells as you would like.
• Heat oil in a wok or kadhai.
• Add the garlic and ginger.
• Stir for about 30 seconds.
• Add the chopped onions.
• Stir for a minute.
• Add the dhaniya powder, amchur, garam masala, and chilli.
• Stir for 5 minutes until onions soften.
• Add the vegetable (potato/ mushroom or cauliflower)
• Mix very well and add salt to taste.
• Remove from fire and set aside.
Assembling the Samosa:
• Take one of the halves of the oblong shells.
• Create a cone shape with it in your hands as shown in the picture below.
• Fill the cone with some filling – don’t over fill.
• Close the top of the cone as shown.
• Pinch the top together to seal the samosa.
• Repeat this with the rest of the dough and filling.
• Set the samosas aside until ready to fry.
• If storing in the fridge cover them with a moist cloth.
Frying the Samosas:
• Heat oil in a wok.
• Add the samosas in small batches to the hot oil.
• Fry until golden brown.
• Serve hot with mint chutney.
(You can pre-fry the samosas and then heat them in an over right before serving)