A samosa is a South Asian fried or baked pastry with a savory filling like spiced potatoes, onions, peas, chicken and other meats, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region.
.The samosa is prepared with an all-purpose (locally known as maida) and stuffed with a filling, often a mixture of diced and cooked or mashed boiled potato (preferably diced), onions, green peas, lentils, ginger, spices and green chili.
- 5 samosa pastry (chapdi)
- 2 tablespoons plain flour
- Some Water
- Prepare mince mixture as in Bateta
- Champ (Potato Chops) (section: Savoury Starters, recipe C2, following steps 1 to 3)
- Prepare a thick paste with the flour and some water
- Fold the pastry as shown in the diagram below
- Fill the pocket with 1 dessertspoon of the mince mixture
- Spread the paste along the edges of the final fold and press down to ensure a complete seal
- Deep fry in medium hot oil over low heat to an even golden colour. (If the oil is too hot when the samosas are introduced the pastry will bubble up)
- Drain onto kitchen paper
- Serve with lemon wedges N.B. The minced meat can be replaced with minced chicken breasts Illustration -Samosa Chapdi : Firstly fold CD, then CE along EF so that D falls on F. Now hold strip of pur between thumb (Point B) and forefinger of left hand and fill pocket with 2 teaspoons of mince. Now fold EF over pocket so that G Calls at Point C. Then fold FG over pocket so that H falls on E; then HG again over pocket and so on till strip is used up. Paste final length down.