CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
The Samosa’s origins actually lie thousands of miles away in the ancient empires that rose up in the Iranian plateau at the dawn of civilization itself. The gastronomic literature of 10th century Middle Eastern cuisine, especially early medieval Persian texts have many mentions, an early relative of the samosa and an etymological cousin of the Persian pyramidal pastry, called samsa.
Samosa for me have been a very dear and loved choice of snack on the menu since childhood, from watching it being made at local halwai shops having them piping hot once fried with tempered green chilies and assorted chutneys, to including them on the list for birthday parties, get-together events, kitty parties for the ladies, cocktail party snacks or even a Sunday brunch in hotels, samosa in various sizes from the bite size to the heavily filled version has been one of those inviting bites which are irresistible by most of us.
Other historical accounts also refer to these tiny mince-filled delectable triangles, eaten by travelling merchants around campfires and packed in saddlebags as a snack for a long journey. According to these accounts, it was thanks to these travelling merchants that the stuffed triangle travelled from Central Asia to North Africa, East Asia and South Asia.
In India, it was introduced by the Middle Eastern chefs who migrated for employment during the Delhi Sultanate rule, although some accounts also credit merchants for bringing the fare to this part of the world. Later, having earned the blessings and love of the Indian royalty, the samosa soon became a snack fit for the king.
Ibn Batuta, the medieval Moroccan traveller who visited India in the 14th century, has chronicled the glittering banquets at the court of Muhammad bin Tughlaq. According to his accounts, a dish called Sambusak, a triangular pastry packed with mince, peas, pistachios, almonds and other tasty fillings was placed on the guests’ plates right after the sherbet had been sipped, following which the other courses made their way out of the royal kitchens.
However, to the foodies in India, the samosa concept has been attracting since a very long time now and it is a part of our daily life and routine munching as an all-day welcome snack, with a variety of fillings inside the triangular delicacy with pao, chutneys/ condiments to go along side.
Though I like making them using filo pastry sheets as well and brushing them with little milk/ egg wash and baking them to perfection to avoid the steeping in oil effect for a change.
Let us try out some of these varied options for a change with our favorite Samosas on a Sunday Funday for a change to relish with family!
NUTKHUT ALOO MATTAR SAMOSAS
Ingredients
Readymade samosa wrappers- 12-14 pieces
For home-made samosa wrapper
Maida-1 cup
Oil/ghee-2 tbsp.
Salt to taste
Ajwain-1/2 tsp
Warm water as needed
Prepare a firm dough and cover, rest for 20 mins, prepare the pattis.
For the stuffing
Potatoes- 2-3 medium sized, mashed
Green peas-1/4 cup boiled
Sweet corn- ¼ cup boiled
Salt to taste
Chaat masala-1/2 tsp
Oil/ghee- 2 tbsp. for tadka + frying
Jeera-1/2 tsp
Hing-1/4 tsp
Ginger-garlic paste-1 tsp
Green chilies-1 tsp chopped
Cumin powder-1/4 tsp
Red chili powder-1/4 tsp
Turmeric powder-1/4 tsp
Garam masala powder-1/4 tsp
Aamchur powder-1/2 tsp
Coriander leaves-2 tbsp. chopped.
Method
- Choose between using readymade samosa wrappers which are easily available these days or prepare the dough as given above and make your home-made samosa wrappers.
- Heat oil add in the hing, jeera, ginger-garlic, chilies and prepare the basic tempering add in the peas, corn, mashed potatoes, salt and all the powdered spices to taste and mix well, cook for 4-5 mins.
- Remove and add in the coriander leaves and allow to cool. Prepare the samosas and seal them with water/maida-water paste and half fry them and keep if desired or fry on the spot to a nice golden brown color, drain excess oil on a kitchen paper, serve hot.
SAMOSA ITALIANO
Ingredients
Readymade samosa wrappers- 12-14 pieces
For home-made samosa wrapper
Maida-1 cup
Oil/ olive oil -2 tbsp.
Salt to taste
Mixed herbs-1/2 tsp
Chili flakes-1/4 tsp
Warm water as needed
Prepare a firm dough and cover, rest for 20 mins, prepare the pattis.
For the stuffing
Oil-2 tsp for cooking + frying separate.
Garlic- 1 tsp chopped
Onion-1/2 chopped
Capsicum-1/2 cup chopped
Mushrooms-1/4 cup sliced
Boiled roughly cut pasta-1/4 cup, macaroni/ spaghetti etc.
Salt and pepper to taste
Mixed herbs and chili flakes to taste
Maida-1/2 tsp
Tomato ketchup-2 tsp
Grated cheese-2 tbsp.
Method
- Choose between using readymade samosa wrappers which are easily available these days or prepare the dough as given above and make your home-made samosa wrappers.
- To prepare the stuffing, heat oil in a pan saute the garlic, onions, add in the mushrooms and capsicums, boiled pasta saute on a medium flame for a few minutes, add in the seasonings and herbs to taste and add maida to dry up excess moisture from the filling.
- Add the tomato ketchup and mix, turn off the flame allow to cool for a few minutes, add in the grated cheese and mix.
- Prepare the samosas and seal them with water/maida-water paste and half fry them and keep if desired or fry on the spot to a nice golden brown color, drain excess oil on a kitchen paper, serve hot.
DESI CHATPATA CHINI SAMOSA
Ingredients
Readymade samosa wrappers- 12-14 pieces
For home-made samosa wrapper
Maida-1 cup
Oil/ olive oil -2 tbsp.
Salt and pepper powder to taste
Chili flakes-1/4 tsp
Warm water as needed
Prepare a firm dough and cover, rest for 20 mins, prepare the pattis.
For the stuffing
oil-2 tsp + for frying as needed
garlic-1 tsp chopped
ginger-1 tsp chopped
green chilies-1 tsp chopped
spring onion-3-4 chopped
carrot-1/2 grated
capsicum-1/2 fine chopped
sprouts- ¼ cup steamed
cabbage-1/4 cup fine chopped
boiled chopped chicken-1/2 cup for non-veg
salt and pepper to taste
soy sauce-2 tsp
schezuan sauce-1 tsp
grated cheese-2 tbsp.
chaat masala-1/2 tsp
spring onion greens-2 tbsp. chopped
Method
- Choose between using readymade samosa wrappers which are easily available these days or prepare the dough as given above and make your home-made samosa wrappers.
- To prepare the stuffing, heat oil in a pan saute the garlic, ginger, chilies onions, add in the carrots, cabbage, capsicums, sprouts, salt and all seasonings to taste, add in the Chinese sauces and mix well.
- Cook the mixture for 2-3 mins add in the spring onion greens, turn off the flame add in the cheese, chaat masala and mix well.
- Prepare the samosas and seal them with water/maida-water paste and half fry them and keep if desired or fry on the spot to a nice golden brown color, drain excess oil on a kitchen paper, serve hot.
CHEESY PANEER WALA SAMOSA
Ingredients
Readymade samosa wrappers- 12-14 pieces
For home-made samosa wrapper
Maida-1 cup
Oil/ olive oil -2 tbsp.
Salt and pepper powder to taste
Shahi jeera-1/2 tsp
Chili flakes-1/4 tsp
Warm water as needed
Prepare a firm dough and cover, rest for 20 mins, prepare the pattis.
For the stuffing
oil-2 tsp + for frying as needed
garlic-ginger-1 tsp chopped mix
green chilies-1 tsp
onion-1/2 small chopped
paneer-1/2 cup grated
cheese-2 -3 tbsp.
capsicum-1/2 cup chopped
peanut butter-2 tsp
red chili sauce-1/2 tsp
salt and pepper to taste
mixed herbs & chili flakes to taste
coriander leaves-2 tbsp. chopped
Method
- Choose between using readymade samosa wrappers which are easily available these days or prepare the dough as given above and make your home-made samosa wrappers.
- To prepare the stuffing, heat oil add in the ginger, garlic, chilies, onions, saute well add in the capsicum, salt, pepper, herbs, chili flakes to taste and mix. Add in the paneer, peanut butter, red chili sauce and cook for 2-3 minutes and turn off the flame.
- Now add in the grated cheese and coriander leaves and mix well, Prepare the samosas and seal them with water/maida-water paste and half fry them and keep if desired or fry on the spot to a nice golden brown color, drain excess oil on a kitchen paper, serve hot.
SAMOSA KHASTA MAZAA
Ingredients
Readymade samosa wrappers- 12-14 pieces
For home-made samosa wrapper
Maida-1 cup
Oil/ghee-2 tbsp.
Salt and pepper powder to taste
Jeera powder-1/2 tsp
Red Chili powder-1/4 tsp
Warm water as needed
Prepare a firm dough and cover, rest for 20 mins, prepare the pattis.
For the stuffing
oil-2 tsp + for frying as needed
jeera-1/2 tsp
eggs- 2-3 no
chicken sausages-1/4 cup chopped
onion-1 small chopped
tomato-1 small chopped, without seeds.
green chilies-1 tsp chopped
capsicum-1/2 no chopped
coriander leaves-2 tbsp. chopped
salt and pepper to taste
herbs and chili flakes to taste
coriander powder-1 tsp
red chili powder-1/4 tsp
turmeric powder-1/4 tsp
grated cheese-2 tbsp.
roasted crushed peanuts -2 tsp chopped
Method
- Choose between using readymade samosa wrappers which are easily available these days or prepare the dough as given above and make your home-made samosa wrappers.
- To prepare the stuffing, heat oil saute the onion, tomato, chilies and saute well for a couple of minutes add in capsicum, sausages, salt, pepper, herbs, chili flakes, spices to taste and cook for 2 mins.
- Add in the eggs and scramble them well and cook for 3-4 mins add coriander leaves, roasted crushed peanuts, turn off the flame add in the cheese and coriander leaves and allow the mixture to cool.
- Prepare the samosas and seal them with water/maida-water paste and half fry them and keep if desired or fry on the spot to a nice golden brown color, drain excess oil on a kitchen paper, serve hot.
TOFU AUR SOYA WALA SAMOSA
Ingredients
Readymade samosa wrappers- 12-14 pieces
For home-made samosa wrapper
Maida-1 cup
Oil/Olive oil-2 tsp
Salt and pepper powder to taste
Mixed herbs-1/4 tsp
Chili flakes-1/4 tsp
Warm water as needed
Prepare a firm dough and cover, rest for 20 mins, prepare the pattis.
For the stuffing
oil-2 tsp + for frying as needed
garlic-1 tsp chopped
shallots/onion- 2 tbsp. chopped
green chilies-1 tsp chopped
tofu- ¼ cup crumbled
soy granules-1/2 cup soaked in warm water for 10 mins.
Salt and pepper to taste
Mixed herbs & chili flakes to taste
Garam masala powder-1/2 tsp
Tomato puree-2 tsp
Tomato ketchup-2 tsp
Red chili sauce-2 tsp
Soy sauce-2 tsp
Water-2-3 tbsp.
Mashed potato- 1 small no
Cream cheese- 2 tsp
Coriander/ parsley- 2 tsp chopped
Method
- Choose between using readymade samosa wrappers which are easily available these days or prepare the dough as given above and make your home-made samosa wrappers.
- To prepare the stuffing, heat oil saute the garlic, onion, chilies for a couple of minutes, add in the drained soya granules and add in the salt, pepper, herbs, chili flakes, the sauces to taste and saute for 2 mins, add little water and cook for 3-5 mins and dry up the mixture.
- Add in the tofu and coriander/parsley, mashed potato and mix well, allow to cool add in cream cheese and mix well.
- Prepare the samosas and seal them with water/maida-water paste and half fry them and keep if desired or fry on the spot to a nice golden brown color, drain excess oil on a kitchen paper, serve hot.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow
