Indian sambusk

Indian sambusk is not cool

Indian sambusk

Ingredients:

For the Dough:

• 2 cups all-purpose flour

• 1/4 cup vegetable oil

• Warm water, as needed for kneading

• Pinch of salt

For the Filling:

• 1 medium potato, boiled and mashed

• 1/2 cup green peas (fresh or frozen)

• 1 small onion, finely chopped

• 1 teaspoon minced ginger

• 1 green chili, finely chopped (optional, adjust to taste)

• 1 teaspoon curry powder

• 1/2 teaspoon cumin powder

• Salt and black pepper to taste

• Oil for deep frying

Method:

To Make the Dough:

1. In a bowl, combine the flour, salt, and oil. Mix well.

2. Gradually add warm water while kneading until you form a firm but pliable dough (not too soft).

3. Cover the dough and let it rest for at least 30 minutes.

To Make the Filling:

1. Heat a little oil in a pan over medium heat. Sauté the chopped onion until softened and translucent.

2. Add the minced ginger, chopped green chili (if using), curry powder, and cumin powder. Stir and cook for about a minute until fragrant.

3. Add the mashed potatoes and green peas. Mix everything well to combine.

4. Season with salt and black pepper to your liking.

5. Remove the filling from the heat and let it cool down completely before using.

Filling and Shaping the Samosas:

1. Divide the rested dough into medium-sized balls.

2. Take one ball and roll it out thinly on a lightly floured surface into an oval or circle shape (about 6-7 inches in diameter).

3. Cut the rolled dough in half crosswise.

4. Take one semi-circle. Moisten the straight edge slightly with water. Fold the semi-circle to form a cone shape, overlapping the moistened edge slightly and pressing to seal it.

5. Hold the cone carefully and fill it with about 1-2 teaspoons of the cooled potato filling (don't overfill).

6. Moisten the top open edges of the cone with a little water.

7. Press the edges firmly together to seal the samosa completely, ensuring there are no gaps. You should have a triangle shape. Repeat with the remaining dough and filling.

Frying:

1. Heat ample oil in a deep pan or wok over medium-low heat. The oil should be hot but not smoking (around 160-170°C or 325-340°F is ideal for crispiness).

2. Carefully slide a few samosas into the hot oil (don't overcrowd the pan).

3. Fry them slowly on low to medium heat, turning occasionally, until they are golden brown and crispy on all sides. This might take 8-12 minutes depending on the heat. Frying slowly ensures the pastry cooks through and becomes crisp.

4. Remove the cooked samosas using a slotted spoon and drain them on paper towels.

Serving:

1. Serve the Indian samosas hot with mint chutney, tamarind chutney, or tomato ketchup.

Enjoy (Bil Hana wal Shifa