I got up at 7 am on Sunday (yea, I am super weird!) had a glass of milk and saw if my plants had any new leaves. J was still snoring away to glory, so I switched on the TV and Essence of Emril was running. He was making international appetizers and it included samosa (or samOOsa as they say!). In the list of ingredients he kept repeating, 'gram masala is an important spice in Indian cooking'. Now, I am not a person who sings 'jana gana mana' every morning but I just cannot tolerate it when people pronounce Indian things differently or when they say curry (this one makes my blood boil!). I have told numerous people there is no curry or curry powder in India and that 'curry' is a British invention! Emril my friend, 'gram' is a unit of measurement and 'garam' means spicy/hot. He then proceeded to make the potato filling and stuffed it in a maida dough. He made it look like more like curry puff than samosa! Anyways, you got to give credit to the man for trying out an Indian dish! I still love you Emril and your lovely paunch that looks like half a watermelon!!
So anyways, I had an instant craving for samosa-I am like that. There are times when I would have kept things ready for making pulao or bisi bele bath. But if I am on the phone with my mom and she tells me she had pooris for breakfast, I dump all the veges and pulao masala in the fridge and make pooris and potato masala instead!!!
I decided to look into Tarla Dalal's 'Chaat' book for the recipe. We were not disappointed!
For the covering:
1/2 C maida
2 tsp ghee
salt to taste
For the filling
1 C potato (boiled and cubed)
1/2 C green peas, boiled
1/2 tsp jeera
1/4 tsp hing
1 heaped tsp ginger-green chilli paste
2 tsp amchur
1 tsp daniya-jeera powder
1/2 tsp garam masala
1) mix the maida, ghee and salt with water to form a firm dough. Cover and set aside.
2) Heat oil in a pan and add the jeera. Once it splutters add the hing and ginger-green chilli paste.
3) Saute for 1 min and add the potato, peas, amchur, daniya-jeera powder, garam masala and salt.
4) Mix well and mash lightly.
5) Remove from fire and cool. Divide into 12 equal portions and keep aside.
Lets fry some samose!!!
6) Divide the dough into 6 equal portions and roll each portion into a 5 by 2 inch disk.
7) Now divide this disk into 2 halves.
8) Make a cone from each half and stuff with the filling. Seal all the openings with water.
9) Deep fry in oil till golden brown in colour.
This made for a very good lunch!
1) The filling is very spicy-good for me not so good for J!
2) The crust is just ok not 'OMG it's just like Dilwale bhaiyya's samosa!!'
SPIRAL BISCUITS ARE NOT DIFFICULT!!!
I think I gave the wrong message in my post- it takes time but not difficult at all. And Nags, you won't mess up trust me! Pavani, 1 egg beaten= 4 tbsp so just divide equally between the 2 dough.