Homemade Samosa

January 14, 2011

This year, 2011, I have a plan for my blog. I know that this past year most of my posts are more on the sweet side. So, my plan is to try to bake less and cook more for a healthier diet. One of the main reason is that I don't want my parents to have lots of sweet thing even though they love what I bake . My dad has a sweet tooth and usually eats everything and all of what I bake. So, I have to  be careful of what I make for him. If not, he will have high blood sugar.

So, I'm starting my 2011 recipe with savoury snack called, Samosa. I know it's not that 'healthy healthy' because it is deep fried. But, since mom requested for this, I have to make it. My mom is pretty tiny, 5 feet high (i think lol) with 92 lbs. She's a pretty healthy person, eat lots of veggies and tofu and less meat and poultry. However, her guilty pleasure is fried food, especially Thai's fried tofu, taro fritters and corn fritters. She also have a big love for Indian things. She loves spices especially Indian spices like garam masala and also loves chai tea. So, homemade samosa should be her perfect guilty pleasure food since it is deep fried and contains lovely Indian spices. 

This recipe is something that we came up. It is the first time what we made and it tastes wonderfully. Samosa is not a typical thing that can be found easily in Bangkok. We know a place near Indian town that sells this, but mom said ours is better. It's an easy recipe using pre-made frozen spring roll wrapper. So, let's try this and let me know what you think!

Homemade Samosa

Spring roll wrappers (I used this brand.)**
2 medium potato
1/2 medium onion, diced
100 g ground chicken or pork (I used ground pork)
3/4 C frozen mixed vegetable (carrot, pea, corn), Thawed
1/2 tsp garam masala seasoning
1/4 tsp curry powder
1/4 tsp crushed black pepper
1/4 tsp salt
3 tbsp oil
1/4 tsp turmeric ( I ran out of it, but if using, the filling will have a nicer yellow color) (Option)
More oil for frying

To glue: using the mixture of 1 tbsp cornstarch and 2 tbsp water

**Note: I bought one pack of the spring roll wrapper. My filling recipe probably can make 12-15 small-size samosa. I only used 5-6 spring roll wrappers and still have a lot leftover, so I freeze the wrapper for later time with different fillings. You can choose to freeze the leftover spring roll wrappers or double/triple the filling. Un-fried samosa can be frozen. So, you don't need to cook all of them at once.

In a medium pot, bring water to a boil. While the meantime, peel and cut potatoes into large chunk. Then, boil for 8-10 mins or until the cooked through. When it is completely cool, diced into smaller pieces (1cm cube)

In a large pan or a wok, heat the oil over medium-high heat. Add in onion and cook for 2-3 mins. Then, add in the ground chicken/pork. Stir. When the ground chicken/pork is fully cooked, add in mixed vegetable and diced potatoes. Add in all seasoning (garam masala seasoning, curry powder, turmeric, salt, black pepper). Cook for another 2-3 mins. Stir and lightly crush the filling mixture. Transfer the filling into a bowl and let it cool for 10 mins.

Once the filling is completely cool. Bring out one sheet of the spring roll wrapper. Divided them into 3 sections. Take one of the strip and make them into a cone. Fill the wrapper with the prepared samosa filling. Seal the top with the flour-water mixture and fold it over to form a triangle package. Repeat for the remaining filling.

In a small/medium pot, filled with the oil about 2 inch. When the oil is hot enough, approximately 350F, deep fry the prepared samosa; one or two at a time until it is golden browned. Don't overcrowded. You can serve with store bought spring rolls dipping sauce. Best to eat when it is still crispy and hot!


Anonymous said...

Chicken is in ingredient list, but pork is in instructions...typo?

whisk the pantry said...

Opps! I was going to add the chicken option for the meat part. So, I missed one thing in the ingredient list and another thing in the instructions. lol. I fixed them now. Thank you for pointing it out!

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