I made samosas for this week's Pass the Plate project!
I had actually planned to make them last week, but I didn't have enough time so I went with cupcakes. This time I made the dough and filling in advance and fried them fresh this morning.
My mum had suggested to try and make some Indian treats to cater to what most kids would be familiar with.
It was (surprisingly) a success and it was loads of fun! My sister loves samosas but hates the spice, so I made a small batch of filling for her without chili. You should have seen her face... she almost melted and collapsed when she ate hers!
I had a great time shaping and filling the little samosas, although my mum had to help me fry them and roll out a perfect circle of dough...
They came out golden, flaky, crispy and light-- a perfect little snack.
As a side note, I labelled these as snacks, but the truth is, in India they are eaten pretty much any time.
From Easter Vegetarian Cooking, by Madhur Jaffrey
Don't be daunted by the long-looking recipe. Most of it is a bit of a story about samosas. The actual recipe is really easy. You just need an hour to chill the dough, about 45 minutes to assemble and fry the samosas and maybe 40 minutes to make the filling and the dough. I recommend you divide the prep and the frying over 2 different days. If the dough has rested for more than an hour, you'll need to leave it out for around 20 minutes to let it soften before making the samosas.