I’m backkkkk .... guys isn’t it a little ridiculous how much something as well... common...as the common cold can really get you down? I usually escape these sorts of things, but this time round it got the best of me for a few days – throw teething and the usual sleep deprivation into the mix and well... it hasn’t been pretty round here.
On to happier things – and we have two of them today. One is Eid Eats, the virtual Eid party Asiya at Chocolate & Chillies and I are hosting and the other is a lovely baked samosa recipe that is from Asiya’s blog.
Eid-ul-Fitr has always had a soft spot in my heart – and not just because of the money/’fitri’ we got as kids from all of our relatives 😉 This is the Eid where my family would host an ‘open house’, a way for everyone to get together to celebrate this wonderful occasion. While the traditional sivaiyan and samosas would usually be present at these occasions there would also be some things that I had never made before. This is where I got to experiment and have fun.
In the spirit of those good times I would like to ask you all to join our virtual Eid party, Eid Eats. Here is how it would work:-
1.) Make any dish of your choosing that you would make for Eid – something new, something old, either goes – write a post and have it ready for the 25th of July 2014.
3.) On July 25th, Asiya and I will have our posts up - do remember to add your post to the link up.
4.) Remember to visit and leave comments on participating blogs - who doesn't like a little bit of love 🙂
Also some of you may recall that Henna at My Ninja Naan was originally supposed to be my co-host, but has had to bow out owing to personal circumstances. Hopefully next year 🙂
Now on to the yumminess at hand.
A Samosa needs no introduction; this rendition escapes the deep fryer and instead gets a crispy baked exterior with the added flavour punch of ajwain or carom seeds. I intended to use Asiya’s exact recipe for the filling, but was out of peas and threw in cilantro for some freshness. Folks this one is a keeper. And I am not just saying that because standing over a deep fryer in summer is no fun. The exterior is flaky and flavorful and the spicy filling is simple, but oh-so-good.
Yields 20 small samosas or 8 big ones
1 cup minus 2 tbsp all-purpose flour
¼ cup yogurt or milk
¼ cup canola oil
big pinch of salt
½ tsp ajwain seeds
1 medium potato or 2 small, boiled and mashed
¼ tsp coriander powder
¼ tsp cumin powder
¼ tsp red chilli powder
½ tbsp finely chopped cilantro
salt to taste
For the dough:
Combine all the ingredients, mix, knead, form a ball and set aside for 20 minutes. Mine ended up seeming a little dry so I added another tsp of yoghurt and it worked well.
Add the spices to the mashed potatoes and check for seasoning. In the original recipe you saute the mix but I had a babe hanging from my hip and the potatoes tasted pretty good to me me 'raw'.
Making the samosas:
Pre-heat oven to 425F
I like my samosas appetizer sized so I made these pretty small, for larger ones you can check out the original post.
Roll the dough out ⅛ inch thick, a little thinner is okay, too thick may be a little doughy. Now use a pizza cutter or a knife to cut the dough into approximately 2 inch squares (mine were a smidge smaller).
Now place a teaspoon sized ball of the potato mix (more or less depending on size of squares) onto the dough and flatten a little.
Fold one corner of the dough over the potato mixture so that it touches the other corner of the dough to form a triangular shape. Press with your fingers, then put the samosa down and crimp the edges using the tines of a fork to make it all pretty like. After the first two it is pretty easy to make the rest.
Now grease a foil lined baking sheet and place the samosas on their leaving a little space between them. Brush the tops with oil. Bake for 7 minutes per side.
Remember when you check the first side for doneness it is the bottom of the samosa i.e. the part that is flat against the cookie sheet that will brown first. When you fill it over to toast the other side then gently press it down a little.
Eat with your chutney of choice or some good ol’ ketchup.