Here at Royal Nawaab, we pride ourselves on the emphasis that we place on authenticity. After all, British imitations of Indian cuisine may be satisfying but there is nothing better than the real thing. In fact, samosas are a popular snack that originated in the Middle East and Central Asia and date back as far as the 9th century! Read on as we go over the method involved in crafting a traditional Indian samosa…
As a mixture of vegetables wrapped in pastry, it is safe to say that samosas are one of the most recognisable snacks around the world. Interestingly, the shape is the only consistent factor of a samosa as they are traditionally triangular, however the ingredients and texture of the pastry can differ depending on the region that they are from. After all, samosas are said to be as diverse as India itself!
In order to cook a traditional Indian samosa, it is important to use the right ingredients. Luckily, the recipe is often incredibly simple and relies on the implementation of oil, butter, salt, dough and warm water. With this said, the filling of a traditional samosa is not limited by rules and can be made with the preference of the cook in mind, however traditional Punjabi samosas are vegetarian and use a mixture of potatoes and spices like ginger, garlic, green chillies, coriander powder, turmeric, and garam masala.
The first thing that any amateur chef should remember when it comes to samosas is the importance of the dough. In fact, it should be the first thing that is made because it must be allowed to proof. Luckily, a dough can be made relatively easily by mixing flour, salt and oil together in order to make a bread crumb mixture and adding water until it forms a firm dough. After kneading, the dough should be covered and allowed to rest for at least 30 minutes. During this time, the filling can be made by mixing mashed potatoes with the spices before setting it aside to cool.
Once the dough has increased in size, each samosa can be made using a lime sized ball of dough which should be rolled to a 6-inch diameter circle, cut in half and folded to create a cone. The filling can then be spooned into the dough and once the edges have been pinched shut, the samosas can be fried on low heat until golden brown in 2-3 inches of oil.
From vegetable and chicken samosas to our samosa chaat, our catering staff here at Royal Nawaab work hard in order to craft a wide range of authentic dishes from Indian cuisine. After all, samosas are a staple of the dinner table and make the perfect snack or starter! To find out more information about traditional samosa recipes, get in contact with the best restaurant in Manchester and speak to a member of the Royal Nawaab team today!