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SAMOSAS
| Samosas are one of the most treasured appetizers of all Indian snacks, primarily because of its taste, and the time involved in making such a devouring snack. |
| Making The Pastry: |
| The pastry is the most time consuming
part. It is made from white flour, white vinegar, little water, salt and partial oil. Once the ingredients are mixed the dough is formed and divided into portions. Each portion is hand rolled out into a circle and then stacked one on top of the other. The stack is then slightly heated on a griddle and then each layer is peeled, separated, re-stacked and cut into a strip. Each strip is then peeled when preparing for filling
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Preparing The Vegetable Filling: |
| The filling is made with a combination of mixed vegetables, and a variety of Indian spices, such as garlic paste, ginger paste, cumin powder, coriander leaves, spring onions, chili peppers, lemon juice and an Indian spice called Garam Masala . It is then filled into the single layer of samosa pastry (which is rolled to form a cone) and sealed with a flour and water paste |
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| Cooking The Samosas: |
| Samosas can either be baked for crispiness and oil free flavor, or it can be deep fried for quick and easy to eat snack. For added flavor, samosas can be dipped into a tamarind chutney sauce. |
