Remember that scene in almost every sub standard generic diasporic (yes, I like to make up my own words) Indian movie where the mother wails that her daughter doesn’t know how to make samosas?
Stop wailing mommy, and read on…
This is my updated version of the samosa. I feel life is too short to stand around frying up batches of samosas and then clean up! (unless someone else is doing the frying and cleaning for me…) This is a great recipe using a shortcut that you can make ahead and reheat in the oven for a few minutes before serving. I love the versatile filling that is quite different from the usual Punjabi samosa filling.
Urulai Somasi – South Indian Potato Samosa
What you need:
Readymade Refrigerated Biscuit dough – 1 can
4 -5 Potatoes
1 tablespoons Fresh Coriander – chopped finely
8 – 10 Cashew Nuts - chopped
Salt to taste
4 Dried Chilies
½ teaspoon Cinnamon Powder
1/2 teaspoon Cumin Seeds
¼ teaspoon Fennel Seeds
1 – 2 teaspoons Water
A couple of teaspoons of Water
Getting down to business:
Grind the spices together to form a smooth paste. If you do have the powdered versions of all these spices, you could use them to make the mix and avoid the grinding. Keep aside.
Boil the potatoes. Peel and mash coarsely. Add in the cashews, coriander, salt and spice paste. Mix well.
Pop open the biscuit can. Take each biscuit and roll out lightly. Separate each rolled out biscuit into two halves. Place some filling in the center and wet the edges. Seal and crimp with a fork. Alternatively, just roll out each biscuit and place some filling in the center. Fold into half moons and seal the edges as mentioned earlier.
Beat the egg with water. Glaze the somasis with this mixture. Arrange the somasis on cookie sheets about two inches apart or as instructed on the package.
Bake as instructed on the package of the biscuit tin, till golden brown.
The somasis are great served with mint or coconut chutney or ketchup.
I recommend piercing the somasis with a fork to let any steam escape and prevent them from opening during baking.
I suggest using Trader Joes Buttermilk Biscuits as they’re less sweeter than other brands.
If you wish to use the traditional dough, here’s the recipe:
For the dough:
1 ½ cups All-Purpose Flour
½ teaspoon Salt
1 teaspoon Butter
Oil for frying
½ cup Water
Sift together the flour and salt. Add in the butter and mix with your fingertips till the look like crumbly breadcrumbs. Add water in gradually till you get a stiff dough.
Knead the dough till it’s smooth and pliable. Divide into 14 to 15 portions. Roll to a four-inch disc. Place a tablespoon of filling in the center. Seal edges with little water to form half moons. You can crimp the edges with a fork.
Heat oil till almost smoking. Lower heat to moderate and deep fry in batches turning frequently till golden crisp. Drain. Serve hot.
With lots of love,
Recipe courtesy my mom via an old Femina magazine