Hubs & I are big lovers of all street & finger food. While we can’t do without our dal-chawal & roti-sabzi, it’s the puchkas, momos & finger chips of the world that have our hearts. Street food had a big role to play in the way we connected during our courtship. We would go to eat crispy, spicy puchkas after classes at B-school, sometimes eating as many as 20 each till our mouths were on fire, our noses watering with all the spice & our tummies bursting. Those were the days of guilt-free eating. We still eat as much but at least have the decency to, if only fleetingly, feel a sense of shame. *hides face*
One cannot speak of the street food in India without paying one’s respects to what is perhaps, the most loved snack of them all – samosas! It’s a no-brainer, really. I mean, what’s not to love about crispy, flaky pastry filled with a fragrantly spiced potato mixture? That’s right, NOTHING. But the thing with samosas is that, while they’re a delight to eat, they’re just as intimidating to make from scratch (at least they were to me). I was on tenterhooks all along because I wanted my pastry to be absolutely smooth & flaky – nothing worse than a samosa with little air bubbles all over the crust when fried. That’s the singular most unappealing thing that can happen to a samosa! Aside from filling it with paneer (cottage cheese), of course. Ugh.
I’m usually an impulsive cook – I begin cooking something around 10 seconds after the idea of eating it has entered my mind. For these samosas, though, every time Hubs & I would plan on making them, something would come up until I put my foot down and decided that these will be made, come what may. And so here they are!
These were surprisingly easy to make and for my first time, I’m pretty damn proud of them! I used this recipe with very, very minor adaptations. I served these with a coriander chutney & ketchup. Other great accompaniments are sweet-and-sour tamarind chutney or chole (a spiced chickpea curry) – shoot a comment if you want these recipes!
A favourite way for Hubs & I to have samosas during our B-school years to sandwich a hot samosa with a dollop of coriander chutney between two slices of white bread and have it on the go! YUM. The options with samosas are endless – make a chole chaat, crumble it with some creamy yoghurt and the two chutneys to make a dahi samosa chaat. Like I said, endless options!
Adaptations & Hacks
- I made the filling with a potato mash rather than potato dice. It’s a personal preference and you can do it any way you like.
- Before letting the dough rest, make sure it doesn’t crack when rolled – if it does, add a tbsp of water it to and knead it to a smoother finish
- I’d NOT recommend baking the samosas – I tried it with a couple and it was a disaster. The pastry became overly crumbly and din’t have that nice crunch to it. There are some things best left unhealthy (and omg, awesome!)
Ooh, also! I’m a huge fan of MasterChef Australia and am currently (obsessively) following it’s 6th season. They recently had a veggie Invention Test, where one of the contestants made a dish very similar to these samosas – curry puffs with pickled veggies! The recipe looks pretty do-able, and I plan to try it next week – here’s the link for those of you interested! 🙂