Little triangles of sheer heaven!
Normally known as Samosa or ”Samoosa” in our local terms. A Samosa or Samosas is basically fried dough or baked pastry with savoury fillings of your choice.Most of the time it is filled with potatoes and peas but then with time a lot of variations have been added to these little triangles. Some prefers fish samosa and others minced meat samosas.I like mine with cheese and sweet corn kernel! They outweighed all the others I have tried. Honestly we all know that anything with cheese in it becomes the almost perfect appetizer to have! Mauritian people love these street foods and with Ramadan fast currently on,our Muslim brothers and sisters break their fast with those delicious snacks at Iftar time. It’s like with time these street foods have evolved into almost a rich culture and tradition attached to them.They are used during joyous occasions to celebrate togetherness.
They are easy to make but then differ from people to people really.Some like to make the dough from scratch like I did.And others use pastry or spring roll sheets in order to make them.I kept to the traditional ways because I find them better in terms of structure and also less oily! But then it is very time consuming and also requires some skills to get them right.But everything is attainable with practice! If you have siblings around,you could use some help as an extra pair of hand will be so welcomed when it comes to the filling part.
In order to make them you will need the following (Serves 5 and make around 12 Samosas):
For the filling (As shown below) :
- 2 cups of sweet Corn Kernel
- 1 cup of Cheese ( Diced or grated)
For the dough (As shown below) :
- 3 cups of sifted Four
- 2 tsp of oil
- 1 pinch of salt to taste
- 1 cup of water
Method 1 :
- In a large bowl combine all the dry ingredients for the dough along with the oil and water and knead until a soft dough is obtained.
- Then divide the dough into 4 halves and then the halves into 2 balls each.
- Roll them into a ball size on a floured surface (As shown in picture below)
Method 2 :
- On your floured surface, roll one dough flat and not too thin so that it is easier for you to work with later on.
- Then smeared 1 small tsp of oil all over and reserve.
- Repeat process until you are done and left with a stack of rolled out dough.(It will look a lot like a pile of parathas)
- Pile each of the round dough on each another and rolled out into a much bigger round. (As shown below in pictures)
- Heat the pile of dough on a hot stove or a heavy based pan.
- Let it cook for around 10 mins on each side
- Remove carefully and cut into 2 halves first.
- Then the halves into quarters and start by separating the layers one by one.
- You will have something similar to this.(As shown in picture below)
Method 4 :
- On a flat surface,start by laying the sheet and forming into small triangular shape.(As shown in picture below)
- Fill in your triangle with 1 tsp of the sweet corn and cheese mixture.
- Heat your vegetable oil in a pan and when medium hot start, fry them until golden on both sides.
- Remove and strain on paper towel and serve when still hot for more crispiness.
Aren’t they glorious when done! How can you not drool for them especially knowing that the cheese fondue inside is awaiting you. It’s like they are telling you to ”Eat me please,Eat me”. Well I happen to feel such after removing them hot from the pan. I served mine with a mint-chilli chutney.The mint and sweet corn along with the cheese fondue work so well in your mouth. And no need to forget my usual hot cardamom chai in the background.
If ever you are a Samosa lover just like me and love the cheese-corn combination, do not forget to say Hello.
Until my next post,keep well!