Today QUIZINE IN QUARANTINE is very excited to bring you a recipe for perhaps one of the most popular snacks in the world! Associated mostly with the Indian sub continent in this day and age, there is a much deeper and interesting history associated with this dish than you might have known. We are talking of course, about the marvelled SAMOSA!
The word samosa interestingly can be traced back to the Persian word sanbosag. The popular pastry snack takes many other forms in different countries but seem to have a link to this Persian word, in the Arab world for example, the people enjoy a crescent shaped sanbusak. Afghans call it Sambosa, the Tajiks – Samboosa, much of the Central Asian countries boast the phenomenal Samsa, in the horn of Africa its named the Sambuus and the Bengalis are always devouring Shingara.
This wonderful snack has decades of history, they say it originated in the Middle East and Central Asia from where it spread to Africa, Southeast Asia and the subcontinent. The Central Asian Turkic dynasties entered the subcontinent way back in the 11th century, it was here the region first developed its love for the samosa. In the 13th century there are records of travellers and poets enjoying the snack as an appetiser across various royal households.
As Indian cuisine has flourished in the UK and across the west, the Samosa has now become a go to snack/appetiser for people all over the world. Here’s a great way of putting this bad boy together at home!
INGREDIENTS
Filling:
500g minced meat (mutton/beef)
1 potato medium size (chopped into small pieces)
150g peas/frozen peas
1 onion (fried)
Whole garam masala: bayleaf, cinnamon stick, peppercorn, clove and cardamom
1 tsp. chilli powder, coriander powder, cumin, turmeric and salt
5 cloves garlic
1 tbsp. garlic paste
1 tbsp. fresh ginger
2 tbsp. oil
Pastry:
500g flour
50ml oil
1 tbsp. salt
1 tsp nigella seeds
1. Begin by adding salt and nigella seeds to flour to make roti, which you will use as the pastry for the samosa.
2. Add oil to the mixture whilst mixing, texture should start becoming grainy.
3. Now gradually add water whilst mixing until ingredients form into a dough.
4. Cover and leave to rest for approx 30mins.
5. While we wait for the roti pastry to rest, let’s begin with the filling. Throw oil into a pan.
6. Now add fried onions and whole garam masala and mix a little.
7. Now add in the minced meat, stir well, cover and leave to cook for approx 10 mins.
8. Now remove lid and add chilli powder, coriander powder, cumin, turmeric, salt, ginger and garlic.
9. Mix slightly before adding potatoes.
10. Add a splash of water if needed, cover and leave to cook for 5 mins.
11. Right near the end, just before filling has cooked, add peas to mixture. Cover and allow to cook for another 5 mins.
12. Your filling is now ready, leave to one side and allow to cool.
13. Now let’s get back to the pastry, sprinkle flour on surface, tear off bits of dough and mould into small flattened circular shapes.
14. Now roll out the pastry into a flat circle. Then cut each piece in half.
15. Grab the half piece of roti pastry and fold into triangular pouch leaving top open.
16. Insert filling into pouch, then seal the top shut. Repeat process for however many pieces you like.
TIP: You can freeze ingredients and save for another day if you wish. You can also complete putting together the samosa and then freeze. Just defrost in microwave for 1-2mins then fry and enjoy when you wish!
17. Now chuck the samosas into a hot pan filled with oil and fry for approx 5 mins on medium heat until they are golden brown. Ensure to regularly turn.
18. Place samosa on plate with tissue to allow oil to be soaked up. Allow some time to cool before devouring!