Here is an easy ‘shortcut’ recipe for the national snack of India. I am a big time samosa fan , right from school days. Hot samosas, freshly delivered to the school tuck shop at 4 p.m. every day..yummmmmm….Along with homeworks, record note books and tests, it was also a daily chore to make sure I had 65 paisa with me to buy samosa 🙂
The fillings are made different in different places. I am a little disappointed that most samosas available these days in the grocery stores and restaurants are the standard potato and peas samosas. While I love any filling, I crave for the spicy and crunchy onion and cabbage filling as we get in my hometown in India.
With rainy evenings forecast fora week (NJ) , sounds like the perfect time to enjoy these samosas with a hot cup of tea 🙂
- First step is to make the filling. Slice the onions and cabbage thin and long.
- Also dice one potato and two carrots. I have one jalapeno (seeds removed) chopped for an extra kick.
- Heat 1 tbsp of oil in a wok and saute the jalapeno.
- Now add the potatoes and carrots. Sprinkle some salt and cook for a couple of minutes.
- Add the cabbage and onion together. It is very important to have the crunchiness of the onions and cabbage until the very end, so a quick stir fry for a minute is all the cooking that is needed.
- Add 1 tsp. of turmeric powder, 2 tsp of red chilli powder and 1/2 tsp of garam masala. Add more salt if needed.
- Mix well and cook for 2 minutes until the raw smell of the powders go away. Remove from heat and allow it to cool for sometime. That makes the filling.
- For the outer covering, I am taking a shortcut by using wonton wrappers. I find these in the vegan section of my grocer right next to Tofu.
- Mix 2 tbsp of all purpose flour with little water to make a paste which will be used as a glue to seal the samosas.
- In the wrapper, place the filling in one half (diagonally). If you place too much filling, the wrapper will rip, and too little filling makes for a tasteless samosa. But I assure you that you will find your happy medium by the time you are making your third samosa 🙂
- Apply the flour glue to the two edges and fold the wrapper over. If possible, tuck the edges to secure the filling.
- Prepare all samosas like this. If for a party, you can make these a day or two ahead and refrigerate until you need them. Also you can freeze these until when needed.
- Heat oil in a pan for deep frying and fry the samosas to a golden brown.
- The only thing left to do now is, sit by the window and enjoy the crunchy samosa, with hot tea while watching the rain 🙂