Tuesday, September 26, 2006
Before I tried my hand at making samosa, a pyramid-shape fried pastry, I thought I was pretty familiar to it... used to enjoy it at my favorite Indian restaurant in Hongkong; often munched it between errands in Singapore; and also phoned for delivery whenever I had a craving (as the slogan said on their menu: you curry I hurry) ... but my very first batch of samosas looked more like fortune cookies or wantons though, could I blame it on my inherited trait :P ? In such case, might as well turn something more fun - Mickey mouse! It's done by my mini moon cake's mould. The recipe is found at Monisha's blog Coconut Chutney, she made such comforting and satisfying (so is her writing!) potato samosas, they're delicious to taste and easy to make; I made one more batch another day that looked much closer to the original shape :D Monshia's recipe is versatile and easy to follow. My filling is done pretty much the same as what she did: cooked the diced potatoes with hot green chilly, shallot, tumeric, cumin, red chilly pepper, then mashed. For the crust I used durum whole wheat flour (chappati flour) instead: 1 cup chappati flour + 2 tbps of very cold butter + pinch of salt + 1/4 baking powder + iced water. First, mix the flour with salt and baking powder, add in cold butter, use a fork or pastry blender to cut it further until the mass resembles to coarse cornmeal's texture. Add ice water, only spoonfuls at a time, mix, you're not looking for wet dough, it just comes together then you should stop adding water. Press it into a flat disk, wrap, rest in the fridge for an hour. Roll the dough to 1/8 inch-thick, you should rest the dough again whenever you feel it refuse to spread, cover and chill if necessary. Cut out a small piece of flatten dough, spoon in the filling, seal. Push it into your mould (e.g. mini-moon cake mould, the pastry is about a size of big walnut; or candy mould; or mini cake mould, etc). Deep fry over medium/medium-high heat until golden brown.