Snacks

  SAMOSA

A samosa is a fried or baked pastry with a savory filling such as spiced onions, peas, lentils, potatoes , ground lamb or chicken. The size, shape and consistency may vary, but many versions are triangular. Samosas are often accompanied by chutney. Samosa are popular appetizer or snack in the Indian Subcontinent, Southeast Asia and  Central Asia. 

Ingredients:
2 cups (500 mL) diced peeled potatoes1 tsp (5 mL) brown or black mustard seeds
1/4 tsp (1 mL) cayenne pepper
3 tbsp (50 mL) vegetable oil                                                           
3 tbsp (50 mL) lemon juice
1 onion, chopped
1/2 cup (125 mL) diced carrots
1/2 tsp (2 mL) ground turmeric and coriander and fenugreek seeds
1 tsp (5 mL) each fennel and cumin seeds
2 cloves garlic, minced
1 tbsp (15 mL) grated gingerroot
1/2 tsp (2 mL) salt
1/2 cup (125 mL) frozen peas
2 tbsp (25 mL) chopped fresh coriander
Vegetable oil for frying
Fresh Coriander Chutney (see below)

 Dough:

1/2 cup (125 mL) each cold butter and milk
1 tsp (5 mL) cumin seeds (preferably black)
1/2 tsp (2 mL) salt
2 cups (500 mL) all-purpose flour

Directions:
1. Dough: In food processor or bowl with pastry blender, combine flour, black cumin seeds and salt; pulse or cut in butter until in fine crumbs. Pulse or stir in milk until ball begins to form. Press into disc; wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

In large saucepan of boiling salted water, cover and cook potatoes and carrots until tender, about 10 minutes; drain.

Meanwhile, in large skillet, heat oil over medium heat; fry fennel, cumin and mustard seeds, turmeric, coriander and fenugreek seeds and cayenne just until cumin seeds begin to pop, 1 minute.

Add onion, garlic, ginger and salt; fry until softened, about 3 minutes. Stir in potato mixture and peas. Stir in lemon juice and coriander; let cool.

2. Cut dough into 12 pieces; form each into flat round. On floured surface, roll out each to 6-inch (15 cm) circle; cut in half. Working with 1 piece at a time, moisten half of the cut edge with water. Form cone shape by overlapping cut edges by 1/4 inch (5 mm).

3. Fill with rounded 1 tbsp (15 mL) potato mixture. Moisten top inside edges of pastry; press to seal. Trim jagged edges. Crimp with fork.

In wok or deep saucepan, heat oil to 350°F (180°C) or until 1-inch (2.5 cm) cube of white bread turns golden in 45 seconds.

4. Fry samosas, in batches, until golden, about 4 minutes. Remove to paper towel–lined tray. Or bake in 425°F (220°C) oven for 15 minutes. Serve warm. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours. Or freeze on waxed paper–lined tray; transfer to airtight container and freeze for up to 2 weeks. Reheat in 350°F/180°C oven for 10 to 20 minutes.)

Makes 24 pieces.

Per piece: about 133 cal, 2 g pro, 9 g total fat (3 g sat. fat), 12 g carb, 1 g fibre, 12 mg chol, 200 mg sodium. % RDI: 2% calcium, 6% iron, 11% vit A, 5% vit C, 8% folate.

Fresh Coriander Chutney:
In food processor, purée together 4 cups (1 L) fresh coriander leaves; 1/4 cup (50 mL) water; half hot green finger pepper, seeded; 4 tsp (20 mL) lemon juice; and 1/4 tsp (1 mL) salt until smooth. (Make-ahead: Refrigerate in airtight container for up to 4 hours.)

                                                             PAKORAS

Pakoras are an all-time favorite snack in India- perfect for a rainy day or a cocktail party! Pakoras are delicious paired with a cup of hot spicy Indian Chai (Tea).

Pakoras are made with different vegetables, which are dipped in a spicy gram flour batter and deep-fried.

This recipe uses potatoes, cauliflower and zucchini.

Ingredients:

• 3 tablespoons rice flour (optional)                              
• 1 tablespoon of coarsely ground coriander powder
• 2 chopped green chilies
• 2 tablespoons chopped cilantro 
• 1 teaspoon salt adjust to taste
• 3/4 cup of water (Use water as needed)
• Oil to fry
• 1 cup besan (gram flour)
• 1 small potato, sliced thin
• 8 thin slices of cauliflower
• 1/2 small zucchini, sliced thin
• 1 teaspoon cumin seeds (jeera)

• 1 teaspoon cumin seeds (jeera)

Method:

1. Mix all the dry ingredients together: besan, rice flour, coriander powder, and salt. Tip: rice flour adds to the crispness.
2. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter)
3. Next, add the green chilies and cilantro. Mix well.
4. Heat the oil in a frying pan on medium high heat.
5. The frying pan should have at least 11/2 inch of oil. (To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away).
6. Dip the vegetable slices in the batter one at a time and slowly drop in frying pan.
7. Fry the pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
8. Turn them occasionally. Fry the pakoras until both sides are golden-brown.
9. Repeat this process. The crispy, delicious pakoras are ready to serve.

Tips:

If oil is too hot pakoras will not be crispy and or if oil is not hot enough pakoras will be greasy.

Variations:

You can use almost any vegetable when making these pakoras, such as eggplant, onion, cabbage, bell pepper, and different kinds of chilies! Feel free to experiment!

Serving Suggestions:

1. The pakoras are even tastier when dipped in fresh cilantro chutney, tamarind chutney, ranch dressing.
2. Pakoras taste best when served hot.
3. You can make the pakoras in advance and when ready to eat, spread on a cookie sheet and heat in the oven on 300-degree heat. You can also make sandwiches with the left over pakoras.