Close to our old apartment, there is this very popular Indian sweet and snack shop that is always jam-packed, serving folks their favorites. They definitely make sure no one misses their favorites from back home. Almost every Friday evening, Arvind would stop there from work and pick my all time preferred – samosa. A short message from him and I would quickly start prepping masala chai. By the time he reached home, tea would almost be ready and samosa would still be warm. What better way to start the weekend? Over the period of time, it almost became a ritual until we moved to a different area and the shop was way out of his route. I love samosas and had to learn how to make it at home so that occasionally we could go back to our Friday evening customary. There are wide varieties of filling you can use in samosas and my pick has always been the classic potato and peas.
I thought that how challenging could it be and after a long phone call with my mom, I set out to give it a shot. Now, my mom is an amazing cook who doesn’t measure ingredients with cups and she always cooks with her instinct, like most moms. Truth is, it’s never been easy for me to follow her recipe. I basically take her idea and then figure it out myself. If you look for samosa recipes over the Internet, there are endless options and all says the same thing – prepare the dough and the filling, fill, shape and fry it.
No matter how easy it sounds, there is a very critical point to be followed without which samosa will not turn out crispy as it should be. I learned it the hard way, after three frustrating failed attempts! Just like it’s important to use cold butter and ice water to make a flaky piecrust, it’s equally essential to start deep-frying the samosas in room temperature oil and not drop these in hot oil. Allowing it to fry slowly as the temperature rises creates that crispy flaky crust that we all love the most about this snack. My friend Prerna shared this knowledge with me that she learned from local vendors in India. That is the perfect source and it worked like a wonder. Success finally!
Well, it’s true that by doing so, it soaks a lot of oil, which is why samosas should never be your everyday diet. Make it occasionally, but make it perfect.
I can never get bored of this flaky, deep fried, savory filled pastry. And while most people like to pair it with green chutney or tamarind sweet chutney, I need nothing more than some ketchup and a hot cup of tea.
And thank you Sam for being such an awesome hand model. If only I could borrow you for all my posts!