Samoosas

Samoosas Recipe from Malaysia with Lamb and Vegetables - Easy and Delicious

Region / culture: Malaysia | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 12

Introduction

Samoosas are a popular South Asian snack that have made their way into many different cuisines around the world. These delicious triangular parcels are typically filled with a savory mixture of meat, vegetables, and spices, and then deep-fried until crispy and golden brown. They are perfect for serving as appetizers at parties or as a tasty snack any time of day.

History

The origins of the samosa can be traced back to Central Asia, where it is believed to have been introduced by traders traveling along the ancient Silk Road. Over time, the recipe spread to South Asia, where it became a popular street food and eventually made its way to other parts of the world. Today, samosas are enjoyed in many different countries and are a beloved snack for people of all ages.

Ingredients

6 sheets of ready-prepared filo, each measuring 290 x 235 mm, defrosted if frozen, for each of the fillings. If using both fillings, allow 12 sheets of filo

Meat filling

2 large onions
2 – 3 cloves of garlic
25 g / 1 oz / 2.5 cm / 1 inch piece of fresh ginger
1 tbsp sunflower or groundnut oil
450 g / 1 lb lean minced (ground) lamb
2 tsp home-made masala or garam masala
1 tbsp mild Malaysian blend of whole seeds and curry spices
1 tsp turmeric
1 - 1.5 tsp salt
275 ml / 0.5 pt / 1.25 cup cold water

Vegetable filling

1 medium onion
1 fresh green chilli, about 5 cm / 2 inches long
1 tbsp sunflower or groundnut oil
1 tbsp mild Malaysian blend of whole seeds and curry spices
1 tsp salt
1 tsp turmeric
450 g / 1 lb potatoes, freshly boiled
1 medium cooked carrot
3 tbsp cooked peas
salt to taste

How to prepare

Meat filling

Peel and finely chop or grate the onions.
Peel the garlic and halve each clove.
Peel the ginger and cut it into pieces.
Grind the garlic and ginger together to form a coarse puree.
Put the puree into a heavy-based pan with the oil and fry gently until light golden brown.
Mix in the meat and continue to fry, stirring, until it is well-browned and crumbly.
Add all the remaining ingredients, then bring to a boil and cover.
Reduce the heat and simmer gently for 45 minutes or until most of the liquid has evaporated.
Stir occasionally.
Leave to cool before using.

Vegetable filling

Peel the onion and finely chop or grate it.
Slit the chili, remove the seeds, and cut the flesh into thin slivers.
Put both the onion and chili into a heavy-based pan with the oil and fry gently until light golden brown.
Stir in the Malaysian spice blend, salt, and turmeric.
Strain the potatoes and cut them into small cubes.
Repeat the same process with the carrot.
Add both the potatoes and carrot to the onion mixture along with the peas.
Season to taste with salt.
Cool before using.

To complete

Cut each piece of filo pastry in half lengthwise.
Put 2-3 tbsp of either the meat or the vegetable filling on one end of the strip, then brush all the pastry edges with cold water.
Fold over to form a triangle with the filling completely enclosed.
Continue to fold the strip over and over, from side to side, until all the pastry strip has been used.
You should now have a securely wrapped triangular parcel with the filling firmly in place.
Deep-fry, about 4 or 5 at a time, in hot sunflower or groundnut oil for about 4 minutes or until deep golden brown.
Turn over twice with a spoon, then lift carefully out of the pan and drain on crumpled paper towels.
Serve hot or warm.

Variations

You can customize the filling of the samosas by adding different vegetables, meats, or spices to suit your taste preferences.
For a vegetarian option, you can omit the meat filling and use a combination of potatoes, peas, carrots, and spices instead.
You can also experiment with different types of pastry, such as puff pastry or wonton wrappers, for a unique twist on the classic samosa.

Cooking Tips & Tricks

Make sure to seal the edges of the samosas tightly to prevent the filling from leaking out during frying.

- Use a deep-frying thermometer to ensure that the oil is at the correct temperature before adding the samosas.

- For a healthier alternative, you can also bake the samosas in the oven until crispy and golden brown.

- Serve the samosas with a side of chutney or yogurt sauce for dipping.

Serving Suggestions

Samosas can be served as appetizers at parties, as a snack with tea or coffee, or as a side dish with a main meal. They are delicious on their own or served with a side of chutney, yogurt sauce, or pickles for dipping.

Cooking Techniques

To ensure that the samosas are crispy and golden brown, be sure to fry them in hot oil until they are cooked through.

- You can also bake the samosas in the oven at 400°F for 20-25 minutes, turning halfway through, for a healthier alternative to deep-frying.

Ingredient Substitutions

If you don't have filo pastry, you can use puff pastry or wonton wrappers as a substitute.

- You can also use ground beef, chicken, or turkey instead of lamb for the meat filling.

- Feel free to customize the spices in the filling to suit your taste preferences.

Make Ahead Tips

You can prepare the filling for the samosas in advance and store it in the refrigerator for up to 2 days before assembling and frying the samosas. This can help to save time when you're ready to cook and serve them.

Presentation Ideas

Samosas can be served on a platter with a garnish of fresh herbs, such as cilantro or mint, for a colorful and appetizing presentation. You can also arrange them in a decorative pattern or serve them in individual serving dishes for a more elegant touch.

Pairing Recommendations

Samosas pair well with a variety of beverages, such as chai tea, lassi, or a cold beer. They also go well with other Indian dishes, such as biryani, curry, or tandoori chicken, for a complete and satisfying meal.

Storage and Reheating Instructions

Samosas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F for 10-15 minutes, or until heated through. You can also reheat them in a microwave for 1-2 minutes on high power.

Nutrition Information

Calories per serving

Each serving of samosas contains approximately 250 calories. While samosas are a delicious treat, it's important to enjoy them in moderation as part of a balanced diet.

Carbohydrates

Each serving of samosas contains approximately 25 grams of carbohydrates. Carbohydrates are an important source of energy for the body and can help to fuel your daily activities.

Fats

Each serving of samosas contains approximately 10 grams of fat. While fats are high in calories, they are also essential for the body to function properly and can help to absorb important vitamins and minerals.

Proteins

Each serving of samosas contains approximately 15 grams of protein. Protein is important for building and repairing tissues in the body and can help to keep you feeling full and satisfied.

Vitamins and minerals

Samosas are a good source of vitamins and minerals, including vitamin C, vitamin A, iron, and potassium. These nutrients are important for overall health and can help to support a strong immune system.

Alergens

Samosas may contain allergens such as wheat (from the filo pastry), soy (from the oil), and dairy (if served with yogurt sauce). If you have allergies or dietary restrictions, be sure to check the ingredients carefully before consuming.

Summary

Overall, samosas are a tasty and satisfying snack that can be enjoyed in moderation as part of a balanced diet. They are a good source of carbohydrates, fats, proteins, vitamins, and minerals, making them a flavorful and nutritious choice for any occasion.

Summary

Samosas are a delicious and versatile snack that can be enjoyed in many different ways. Whether you prefer a meat or vegetable filling, these crispy and flavorful parcels are sure to be a hit with your family and friends. With a few simple ingredients and some basic cooking techniques, you can create a tasty and satisfying dish that is perfect for any occasion.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I was visiting my friend Fatima's house for lunch. As soon as I walked in, the tantalizing aroma of spices filled the air, making my mouth water. Fatima greeted me with a warm smile and led me to the kitchen, where her mother was busy preparing a batch of samoosas.

I watched in awe as Fatima's mother expertly folded the thin pastry dough around the fragrant filling of spiced potatoes and peas. She then carefully fried the samoosas until they were golden and crispy, the savory scent wafting through the kitchen. I couldn't wait to taste them.

As we sat down to eat, Fatima's mother explained to me how she had learned to make samoosas from her own mother, who had learned it from her mother before her. The recipe had been passed down through generations, each woman adding her own touch to make it uniquely hers.

I was fascinated by the history and tradition behind the recipe, and I knew I had to learn how to make samoosas myself. Fatima's mother kindly offered to teach me, and so began my journey into the world of traditional Indian cooking.

Over the next few weeks, I spent countless hours in Fatima's kitchen, learning the ins and outs of making samoosas. I watched as Fatima's mother mixed the spices, chopped the vegetables, and folded the dough with precision and care. She taught me the importance of balancing flavors and textures, of using just the right amount of spice to create the perfect bite.

As I practiced and honed my skills, I began to experiment with different variations of the recipe. I added ground lamb for a meaty twist, or swapped out the peas for diced carrots and corn. Each time, I would bring my creations to Fatima's house for her family to taste and critique.

One day, after months of practice and experimentation, I finally felt confident enough to make samoosas on my own. I gathered all the ingredients, set up my workspace, and began to work my magic.

As I folded the delicate pastry dough around the fragrant filling, I felt a sense of pride and accomplishment. The samoosas sizzled in the hot oil, turning a beautiful golden brown as they cooked. The kitchen was filled with the irresistible aroma of spices and fried goodness.

When I finally presented my samoosas to Fatima's family, they eagerly dug in, their faces lighting up with delight. Fatima's mother smiled at me, her eyes twinkling with pride. "You've done it, my dear," she said. "You've mastered the art of making samoosas."

From that day on, samoosas became a staple in my cooking repertoire. I would make them for special occasions, family gatherings, or just for a cozy night in. Each time, I would think back to that summer day at Fatima's house, where I had first been inspired to learn the recipe.

Now, as I sit in my own kitchen, preparing a batch of samoosas for my grandchildren, I can't help but feel grateful for the traditions and recipes that have been passed down to me. The simple yet delicious flavors of this dish connect me to my past, to the women who came before me and shared their culinary wisdom.

And as I watch my grandchildren eagerly devour the samoosas, their faces smeared with spicy goodness, I know that I am passing on a legacy of love and flavor that will continue for generations to come. Cooking is not just about following a recipe – it's about creating memories, sharing stories, and honoring the traditions that make us who we are. And for me, samoosas will always hold a special place in my heart.