Samosa: Difference between revisions
imported>Kjetil Ree (+image) |
imported>Aleta Curry (+ African samusas) |
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[[Image:Samosa.jpg|right|thumb|350px|{{#ifexist:Template:Samosa.jpg/credit|{{Samosa.jpg/credit}}<br/>|}}Samosa]] | [[Image:Samosa.jpg|right|thumb|350px|{{#ifexist:Template:Samosa.jpg/credit|{{Samosa.jpg/credit}}<br/>|}}Samosa]] | ||
'''Samosa''', or '''singara''' is a preparation of processed [[potato]]es (occasionally along with [[cauliflower]]) that have been put inside a near-pyramidal shaped covering of flour dough and deep-fried. This is a typically north [[India]]n food. However, in south India a similar thing is available but containing carrots and onions in place of potatoes. | '''Samosa''', or '''singara''' is a preparation of processed [[potato]]es (occasionally along with [[cauliflower]]) that have been put inside a near-pyramidal shaped covering of flour dough and deep-fried. This is a typically north [[India]]n food. However, in south India a similar thing is available but containing carrots and onions in place of potatoes. | ||
In Eastern Africa, variants called ''samusa'', ''samousa'' and ''samosa'' appeared thanks to East Asian immigration and cultural exchange. In [[Uganda]], for example, samusas are so ubiquitous they are thought of as a native [[snack]]. Ugandan samusas are flatter with a browner, less puffy pastry than Indian ones, a ground beef variant is seen more often than the vegetarian one and the main herb tasted is [[coriander]]. [[Kenya]], [[Tanzania]], [[Somalia]] and [[Ethiopia]] all have samosa variants. | |||
==Cooking== | ==Cooking== | ||
Revision as of 21:06, 2 April 2008
Samosa, or singara is a preparation of processed potatoes (occasionally along with cauliflower) that have been put inside a near-pyramidal shaped covering of flour dough and deep-fried. This is a typically north Indian food. However, in south India a similar thing is available but containing carrots and onions in place of potatoes.
In Eastern Africa, variants called samusa, samousa and samosa appeared thanks to East Asian immigration and cultural exchange. In Uganda, for example, samusas are so ubiquitous they are thought of as a native snack. Ugandan samusas are flatter with a browner, less puffy pastry than Indian ones, a ground beef variant is seen more often than the vegetarian one and the main herb tasted is coriander. Kenya, Tanzania, Somalia and Ethiopia all have samosa variants.
Cooking
Initially the potatoes are cut into small pieces and cooked with ginger, garlic, onion, nuts, turmeric, salt, and, occasionally cauliflower in a small amount of water.
The covering dough is prepared with flour, water, oil and salt. Some cooks add ajowan, black cummin seeds or fennel seeds to the dough.
The cooked potato preparation is put inside the dough, which is flattened to an ellipse of about 15 cm by 8 cm diameter and cut into half.
Most cooks cook them during a single immersion in a generous amount of oil pre-heated to a temperature around 375°F (190°C) until they are golden and slightly crisp.