World Samosa Day is celebrated every year on September 5. Today is a special occasion dedicated to honoring the cherished fried pastry known as samosas. These delectable treats consist of a dough mixture comprising flour and water, generously stuffed with an array of savory components like potatoes, onions, peas, and an assortment of flavourful spices. Afterward, they are meticulously deep-fried until they achieve a delightful golden brown shade. Not only a perfect company to our evening chai, samosas are also a witness to all our juicy gossips with family and friends.
Samosas, which are the epitome of joy on a plate, have developed into a versatile snack with fillings other than the usual potato one. This World Samosa Day, check out these, shared by Nidhi Singh who is the Co Founder of Samosa Singh, if you want to give an interesting touch to the age old delicacy
1. Cheese Chilli Samosa: Cheese is unquestionably a flavour that everyone enjoys and doesn't mind a little bit of in everything. Even samosas could not resist the allure of cheese, and Cheese Chilli Samosa has since emerged as the preferred snack for all lovers of cheese and heat. The Cheese Chilli Samosa is the perfect delight to sate your craving for something spicy and cheesy because of its crispy exterior and creamy, melted cheese filling that is stuffed with capsicum, chilli flakes, and some herbs.
2. Manchurian Samosa: If you are a fan of Chinese Food, then this is for you! Try the wonderful Manchurian Samosa in your own kitchen, an Indo-Chinese treat made of fried vegetable balls blended with a hot, sour, and sweet sauce and wrapped in a crispy samosa.
3. Kadai Paneer Samosa: Kadai Paneer Samosa is nothing less than delight in a pocket since it offers the same delectable mixture of fried paneer cubes blended with the lip-smacking freshness of capsicums, tangy tomatoes, and onions. For those who adore paneer and long for the classic undertone of Indian spices found in their all-time favourite snack, samosas, this novel snack is perfect.
But, what will samosas do on your plate without a cup of chai besaide it? Don't worry, to take your celebrations a notch higher, here are some chai recipes to pair up your samosas with.
1. Masala Chai: (By Chef James Patrick, Fat Tiger)
Ingredients:
For the Chai Base:
- 2 cups water
- 2 cups milk (whole milk or any plant-based milk of your choice)
- 2-3 teaspoons loose black tea leaves (or 2-3 tea bags)
- 2-3 teaspoons sugar (adjust to taste, or use a sweetener of your choice)
For the Spice Blend (Masala):
- 4-5 green cardamom pods, crushed
- 1 cinnamon stick (about 2 inches)
- 4-5 cloves
- 1-2 slices of fresh ginger
- 1-2 black peppercorns (optional, for some heat)
- 1-2 star anise pods (optional)
Method:
Prepare the Spice Blend (Masala):
- In a mortar and pestle, crush the cardamom pods, cloves, and cinnamon stick slightly to release their flavors. You can also use a spice grinder for this step.
- If you want a spicier chai, add black peppercorns and star anise to the spice blend. Adjust the spices to your taste preference.
Boil Water:
- In a saucepan, bring 2 cups of water to a boil. Add the ginger slices and the prepared spice blend (Masala) to the boiling water.
- Reduce the heat and let it simmer for about 5-7 minutes. This allows the spices to infuse into the water.
Add Tea Leaves:
- Add the loose black tea leaves or tea bags to the spiced water. You can adjust the amount of tea based on your preferred strength.
- Add Milk: Pour in the milk (whole milk or a plant-based alternative) into the saucepan with the tea and spices. You can adjust the milk-to-water ratio based on your preference for a creamier or lighter chai.
Simmer and Sweeten:
- Allow the mixture to simmer on low heat for another 5-7 minutes, or until the tea develops a rich color and aroma.
- Add sugar to taste and stir until it's dissolved. Adjust the sweetness level to your liking.
Strain and Serve:
Once the chai is ready, strain it into cups or mugs to remove the tea leaves and spices. You can use a fine mesh strainer or a tea filter.
2. Pudina Aur Adrak Ki Chai: (By Tarun Shetty, Corporate Chef at SMAAASH)
Ingredients:
- Water- 200ML
- Tea Leaves- 1 TBSP
- Mint Leaves- 2-3 SPRIGS
- Ginger- 10 GMS
- Sugar- 1 TSPN
- Milk- 80 ML
Method:
- Boil water.
- Add tea leaves, ginger and mint
- Let it boil for a while
- Add sugar and milk let it cook for while
- Once ready strain it and serve
Now, if you are a health conscious person, but still want to enjoy the awesomeness of chai and samosa, here are some recipes for a healthy samosa:
1. Wheat Samosa (By Mahesh Chand Gupta, Founder of Satyam Chat Corner, Bhandup West, Mumbai)
Ingredients:
For the Whole Wheat Samosa Pastry:
- 2 cups whole wheat flour
- 2 tablespoons oil or ghee
- A pinch of salt
- Water, as needed
For the Vegetable Filling:
- 2 medium-sized potatoes, boiled, peeled, and mashed
- 1 cup mixed vegetables (peas, carrots, green beans), finely chopped
- 1 small onion, finely chopped
- 1 green chili, finely chopped (adjust to taste)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1 tablespoon oil for sautéing
- Fresh coriander leaves, chopped (for garnish)
- Cooking spray or a little oil for brushing
Method:
For the Whole Wheat Samosa Pastry:
- In a mixing bowl, combine the whole wheat flour, a pinch of salt, and 2 tablespoons of oil or ghee
- Gradually add water and knead the mixture into a smooth, firm dough. Cover it with a damp cloth and let it rest for about 20-30 minutes.
For the Vegetable Filling:
- Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds and let them splutter.
- Add the chopped onions and green chili. Sauté until the onions become translucent.
- Stir in the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
- Add the mixed vegetables and cook for 3-4 minutes until they become tender but not mushy.
- Add the mashed potatoes and mix well. Season with coriander powder, garam masala, turmeric powder, and salt. Cook for 5-7 minutes until the filling is well combined and heated through. Remove it from heat and let it cool completely.
Assembly:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it with cooking spray or a little oil.
- Divide the rested dough into equal portions and roll each portion into a small ball.
- Roll out each ball into a thin oval or circle, like a mini-roti or tortilla.
- Cut the rolled dough in half to create two semi-circles.
- Take one semi-circle, fold it in half to form a cone, and seal the edges by pressing them together with a little water.
- Stuff the cone with the vegetable filling and seal the open edge to form a triangle-shaped samosa. Repeat with the remaining dough and filling.
- Place the samosas on the prepared baking sheet and lightly spray or brush them with cooking spray or a little oil.
- Bake in the preheated oven for 25-30 minutes or until the samosas are golden brown and crisp.
- Garnish with freshly chopped coriander leaves and serve hot with a healthy chutney or yogurt dip.
2. Wheat Paneer Samosa recipe (By Chef Deepak, The Tigress Resort and Spa, Ranthambore)
Ingredients:
For the Whole Wheat Samosa Pastry:
- 2 cups whole wheat flour
- 2 tablespoons oil
- A pinch of salt
- Water, as needed
For the Paneer Filling:
- 200 grams paneer, crumbled or diced
- 1 small onion, finely chopped
- 1 green chili, finely chopped (adjust to your spice preference)
- 1/2 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon coriander powder
- Salt to taste
- 1 tablespoon oil for sautéing
- Fresh coriander leaves, chopped (for garnish)
- Cooking spray or a little oil for brushing
Method:
For the Whole Wheat Samosa Pastry:
- In a mixing bowl, combine the whole wheat flour, a pinch of salt, and 2 tablespoons of oil.
- Gradually add water and knead the mixture into a smooth, firm dough. Cover it with a damp cloth and let it rest for about 20-30 minutes.
For the Paneer Filling:
- Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds and let them splutter.
- Add the chopped onions and green chili. Sauté until the onions become translucent.
- Stir in the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
- Add the crumbled or diced paneer to the pan and mix well.
- Season the mixture with turmeric powder, garam masala, coriander powder, and salt. Cook for 3-4 minutes until the filling is well combined and heated through. Remove it from heat and let it cool completely.
Assembly:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it with cooking spray or a little oil.
- Divide the rested dough into equal portions and roll each portion into a small balls.
- Roll out each ball into a thin oval or circle, like a mini-roti or tortilla.
- Cut the rolled dough in half to create two semi-circles.
- Take one semi-circle, fold it in half to form a cone, and seal the edges by pressing them together with a little water.
- Stuff the cone with the paneer filling and seal the open edge to form a triangle-shaped samosa. Repeat with the remaining dough and filling.
- Place the samosas on the prepared baking sheet and lightly spray or brush them with cooking spray or a little oil.
- Bake in the preheated oven for 25-30 minutes or until the samosas are golden brown and crisp.
- Garnish with freshly chopped coriander leaves and serve hot with a chutney or yogurt dip of your choice.