Think about the evening snack, the mind boggles, what to serve for the evening becomes the thought of the evening. There are readymade snacks at home, but something made in one’s kitchen is something very DIFFERENT – be it in taste and the love that has mixed with the care and efforts put in.
As there was cauliflower in the fridge, thought of using it for the samosas. And potatoes, a common stock in every household. If you don’t have any veggie, the potatoes can help make a dish – aloo bhate (boiled potatoes mashed) with that dribble of mustard oil and some chopped onion and salt, the aloo bhaja, of course the kurkure ones, I mean the crunchy ones, aloo posto, aloo-r dum, aloo-r chop, and I don’t have to go on. The kitchen master knows how to feed the people at home.
Making samosas at home gives the liberty to eat a good number of them without the thought of having the Gas Problem, that’s a common word you find Bengalis saying, “Gas hoyeche”, which very well means indigestion and that also means to pop in a Gelusil tablet to get rid of the gas.
Anyway by going on with my words I cannot make the Samosa/Singada (in Bengali). So back to work.
Have to make dough with refined flour/Maida.
2 cups of maida/refined flour. To this add some cooking oil and salt. Rub the oil with the maida and then make dough. Cover it with muslin and keep it for about 30 minutes.
2 potatoes, 6-7 florets of cauliflower, a handful of green peas.
Cut the potatoes and the cauliflower in tiny pieces.
In the meantime dry roast some jeera (cumin seeds), about 1 ½ tsp., ½ tsp. of methi dana (fenugreek seeds), 2-3 dry red chillies and grind them into a coarse powder.
In a kadhai/wok add 1 tbsp oil. To this add the potato and cauliflower pieces and green peas. Stir fry for a couple of minutes.
Then add ½ tsp. of haldi powder (turmeric powder), ¼ tsp. of red chilli powder, salt to taste and stir again for another couple of minutes.
Now add some water, sufficient for the vegetables to cook. Cover and cook till the veggies become soft and the water dries up completely.
Before switching off the flame add the masala and mix well.
Keep this aside for later use.
The making of the samosas/singadas:
Divide the dough into small equal sizes. Roll them out like puris. Now cut this into half.
Carefully shape the cut pieces into a cone. Fill the cone with the aloo, peas and gobi mix and close the mouth of the cone. Use water to join the opening.
Once all the samosas have been shaped then comes the real part.
Take a good quantity of oil in a kadhai for deep frying.
Don’t heat the oil too much. Drop in the samosas one by one and fry on low heat. Once the outer cover starts getting the light brown colour, time to take them out.
Samosas are ready to be served with something Khatta-meetha. Serve with some tomato sauce, green chutney or sweet and sour tamarind chutney.
And then eat and forget about the GAS PROBLEM and make you tea-time enjoyable.
© gouriguha 2013