House Hubby Hacks Presents: Best Homemade Samosas Ever!
Samosa Wrapper Recipe:
-2 cups of flour
-6 Tbsp of canola oil
-1 tsp of salt
-Add warm water to your own discretion
1. Add flour and salt then mix. Then add canola oil and warm water and mix until doughy.
2. Knead until the dough is malleable and at a right consistency.
3. Put a towel over bowl and let the dough rest for about 15 mins.
Samosa Filling Recipe:
-4 large potatoes
-1 large onion
-1 large carrot
-1/2-3/4 cup of peas.
-1 Tbsp butter or margarine
-Cumin
-Cayenne pepper
-Ground pepper
-Salt
-Curry powder
-Garlic powder
-Thyme
-Ketchup for color
-1/4 cup milk or milk substitute
1. Use knife and cut a circle around the outside edge of each potato so that you don't have to peel them (or peel them if you'd like). Boil them in a large pot for 30 mins or until they are soft.
2. Throw in the carrot into the boiling pot about 20 mins in. Add peas in the boiling water as well (if frozen). This will help soften the vegetables so that they will be easy to mash and whip up.
3. While the veggies are boiling, chop up the onion into small pieces. Use a pan with about a Tbsp of margarine (or butter) to fry and caramelize the onions. Fry until slightly golden.
4. Once veggies are boiled and softened, strain all veggies. Use cold water to help cool the veggies (specifically the potatoes). During this time the potato peels should slide right off! Throw peeled potatoes, peeled carrot, peas and caramelized onions into a large pot and start mashing and mixing!
5. Add in about 1/4 cup of milk/milk substitute to make the potatoes creamy! Start adding in spices to your discretion. Mostly use cumin and cayenne (about 2 Tbsp each) and a very little bit of curry and garlic powder. Add in salt and pepper to taste. Use a small amount of ketchup to give the Samosa filling some colour. Then add in a good amount of thyme.
6. Mix well and do little taste tests along the way to make sure it tastes okay flavour-wise. You can put a lid on the filling and leave it in the fridge overnight to let the flavours settle and bind, but this is not mandatory.
Samosa Wrapper Recipe Continued:
1. Sprinkle a little bit of flour on a flat surface and on top of dough. Use a rolling pin to flatten out the dough.
2. Take a regular sized cereal bowl and press down on the dough in order to cut out a circular shape.
3. Cut the dough circle in half with a butter knife (this will make 2 samosa wrappers)
4. Fold the halves and use warm water on your finger to act as an adhesive to make a cone shape.
5. Stuff the cone wrappers with the samosa filling. Make sure not to over stuff it! Close off the top of the cone shaped samosa by pinching the dough together.
6. Repeat this process until the you run out of dough. There should be leftover samosa filling! Save the leftovers in the fridge and make more at a later date!
Deep Fry the Samosas: (Please be careful as this is slightly dangerous)
1. Use a large wok or large pot and about 1.5 litres of sunflower oil. (enough to cover samosas)
2. Heat the oil on stove between medium and high heat. It takes about 15-20 mins to get the oil at the right temperature. If the oil starts smoking then you know the temperature is too high! Turn down right away if this occurs! You can throw a small piece of bread into the oil to see how fast it cooks/turns golden to make sure that the oil is ready!
3. Use metal/mesh strainer or sieve to lower the samosas into the oil. Cook until slightly golden and put them in a basket with paper towel to soak up excess oil.
4. Repeat this process until you have fried all of the samosas! You can do 2 samosas at a time to speed up the process as long as they fit and are covered by the oil when deep frying!
Video: Deep Frying The Samosas
Samosa Dipping Sauce Recipe:
-1/2 cup of vinegar/rice vinegar/cider vinegar (whatever you have)
-1/2 cup of water
-1/4 cup of brown sugar (add a little more if you like sweetness)
-Garlic clove or garlic powder
-1 tsp salt
1. Add vinegar and water to pan on stove at low-medium heat.
2. Add whole garlic clove (or sprinkle powder) and allow the flavour to seep into the liquid.
3. Add salt and brown sugar and stir until evenly mixed.
4. Leave on stove for 10 mins until the sauce reduces to desired consistency. Remove and discard the garlic clove before serving, if using.
If you have any questions about the methods used in this recipe, leave a comment below and I'll be more than happy to answer!
Enjoy! Bon Appetit!
-House Hubby Hacks
