Words + Photos by Indian Students Assembly of South Australia
Indian Vegan Samosas
Make the perfect flaky and crispy samosa at home! We have included all the tips and tricks to make the perfect spicy potato filled, vegan samosas every time!
Samosas, do they need any introduction? Definitely not! The triangular shaped flaky pastry is a popular snack, not only in India, but in several countries over the world. Because samosa is so so common in India (you literally get samosa and chai at every other street corner), I always considered it to be a quintessential Indian delicacy. But, only later, I read that it has its origin in the Middle East, and it was introduced to India during the Delhi Sultanate rule. It was later adapted as a vegetarian snack with spicy potato filling in India (which is what is most popular in northern India).
Anyway, whatever the origin was, I can confidently say that samosa, especially Aloo Samosa, is the most popular snack back in India.
You will need:
- 2 cups all-purpose flour
- 1?2 teaspoons nigella seeds (also called kalonji or black onion seeds)
- 1?2 teaspoon salt
- 2 tablespoons vegetable oil, plus 3 to 4 cups for frying
- 3 medium potatoes (about 2 pounds), peeled
- 1 bunch green onions (white and green parts), chopped
- 2 fresh green chiles, such as jalapenos, seeded and minced (optional)
- 1?2 cup fresh cilantro, chopped 1 teaspoon whole cumin seeds 1?2 teaspoon ground cumin
- 1?2 teaspoon chile powder
- 1?2 teaspoon salt
- Plain yogurt for serving
1. In a medium bowl, whisk together flour, nigella seeds, and salt. Add 2 tablespoons of oil and, using fingertips, blend until mixture resembles fine breadcrumbs. Add 3?4 cup warm water and mix with fork until dough just comes together. Transfer to lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil medium bowl, form dough into ball, and place in bowl. Cover with towel and set aside to rest for 30 to 40 minutes.
2. In a large pot, cover potatoes with cold water. Bring ti boil, then reduce heat and simmer, covered, until tender, about 20 minutes. Drain and, when cool enough to handle, finely dice.
3. In a large bowl, combine diced potatoes, green onions, chiles (if using), cilantro, cumin seeds, ground cumin, chile powder, and salt. Mix with fork, mashing potatoes slightly to incorporate al ingredients.
4. Divide dough into 12 equal portions. Roll portions into balls. On floured surface using floured rolling pin, roll out 1 ball into 6-inch circle. Cut circle in half. Fold 1 corner of semicircle up and over middle. Fold second corner over to make triangle, and pinch corners of triangle to seal (leave rounded side open). Hold triangle in your hand with open rounded side facing up and let dough fall open to make one. Fill cone with approximately 2 tablespoons potato mixture, then pinch along rounded side to seal. Repeat with remaining dough and filling.
5. In heavy, deep skillet over moderate heat, heat 2 inches oil until thermometer registers 360°F. working in batches (return oil to 360°F between batches), fry samosas until golden brown, 1 to 2 minutes per side. Drain on paper towels. Serve warm with yoghurt.
Indian tea, also known as chai, is rich and milky, deeply coloured, steaming hot, and boldly flavourful with a definite need for sugar to offset the toasty bitterness. (The word chai actually means tea.)
You will need:
- 2 teacups water
- 4 pods green cardamom
- 2 tsp sugar
- 1 slice ginger (optional)
- 3 tsp loose black tea (Red Label Orange Peko, Taj Mahal, Darjeeling, etc.)
- 4-6 tbsp milk (can use whole milk)
1. Gather all ingredients.
2. With a mortar pestle, crack the cardamom pods and discard the pod. Grind the cardamom into fine powder.
If you use ginger, cut it into one thin slice.
3. In a small saucepan, pour the water from the cups.
4. Add cardamom, sugar, and ginger if you like, and bring it to a boil.
5. When boiling, add tea leaves.
6. Simmer for 2-3 minutes.
7. Add milk and bring it to boil again.
8. When boiling again, reduce heat and keep simmering for another 2 minutes.
9. Remove from heat and strain tea with a strainer. Serve with the Indian Samosa we already prepared.