MAKE PE R F E C T SAMOSAS


These filled savoury pastries are an Indian speciality and the ideal snack. Words: Anjum Anand


HISTORY


The samosa is thought to have originated in the


Middle East or Central Asia as a meat-filled pastry for travellers. They came to


India with the Mughals, and were eaten both in Mughal courts and on the streets, with the fillings varying between communities.


STORAGE Samosas will keep for a few


days in an airtight container in the fridge. They freeze well (place them flat in a resealable bag to avoid sticking). If you plan to freeze samosas you’re


making, fry until cooked but still pale, then fry to golden before eating.


COOKING


The oil needs to be hot enough that a little ball


of dough dropped in will bubble straight away and float to the surface (if the


temperature is too low the pastry will absorb the oil). Once it’s at the optimum temperature, reduce to a low heat and fry the samosas until golden.


You can also bake them, brushed with a little oil.


PASTRY


The pastry needs to have enough fat to get it light and crispy. When you’ve made it, cover with a


damp cloth and rest for 30 minutes to make it easier to roll and flakier. You shouldn’t need any extra flour when rolling out — if it’s sticking, use a little oil.


NATIONALGEOGRAPHIC.CO.UK/FOOD-TRAVEL 17 SERVING In India, samosas are a


popular snack with tea. Serve with a tangy herb


chutney, tamarind chutney or even ketchup, or make a samosa chaat. To do this,


top with seasoned yoghurt and chutneys, finely


chopped red onions and sev (a vermicelli).


Anjum Anand is a


food writer and chef, and founder of The


Spice Tailor. thespice tailor.co.uk


FILLINGS The filling needs to be


cooked and relatively dry. Popular options include


minced lamb or potatoes and peas — both spiced


and combined with chilli, coriander and sometimes raisins or roasted nuts. There are also sweet


versions, called gujjias, and even chocolate samosas.


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