Alright, so today I’m gonna share how I whipped up some samosas, real quick and easy. No fuss, just good stuff. I was craving them something fierce the other day, and honestly, the thought of doing it the “proper” way, you know, with all the hours of prep, just made me tired thinking about it.
So, I decided to go with my shortcut method. It always works, and they taste great. Why make life harder, right?
First thing, the filling. I grabbed some potatoes, boiled them till they were soft. While those were bubbling away, I got to work on the other bits. Chopped up an onion, nice and small. Had some frozen peas, chucked those in a pan with a bit of oil. Added some ginger and garlic paste – the one from a jar, yeah, sue me. It’s quick!
Once the onions were a bit soft, I threw in my spices. A bit of turmeric for color, some coriander powder, cumin powder, a pinch of garam masala, and definitely some red chili powder. You gotta have that kick. I just eyeball it, really. Stirred that all around until it smelled amazing.
By then, the potatoes were done. Drained ‘em, mashed ‘em up roughly – don’t need baby food here – and mixed them right into the pan with the onions and spices. Added a squeeze of lemon juice and some chopped cilantro. Gave it a good mix. Filling, done. See? Simple.
Now, for the wrappers. This is where my “quick” part really shines. Forget making dough from scratch. I mean, who has the time on a regular weekday? I just use ready-made spring roll pastry sheets. You can find them in most supermarkets, frozen section. Thaw them out, and you’re golden.
I cut the sheets into strips, usually about three inches wide. Then, the folding. This part sounds tricky, but it’s not once you get the hang of it. I make a little cone, dab some flour-water paste (just flour and water mixed thick) on the edge to seal it. Then I stuff it with that potato filling – not too much, or it’ll burst, and that’s just a mess nobody wants to clean up.
Then I fold over the top and seal it tight with more of that flour paste. They don’t always look perfect, some are a bit wonky, but who cares? They’re going to be fried and eaten, not entered into a beauty contest.
Frying time! Got my pan, poured in enough oil for deep frying. You want it hot, but not smoking hot. If it’s too hot, the outside burns before the inside gets crispy. Test it with a tiny piece of pastry; if it sizzles and floats up, you’re good to go.
Carefully, I slid the samosas into the hot oil, a few at a time. Don’t overcrowd the pan, that’s a rookie mistake. Lowers the oil temperature too much. Fried them till they were golden brown and crispy on all sides, turning them gently. Took maybe 4-5 minutes per batch.
Once they were done, I fished them out with a slotted spoon and put them on a plate lined with paper towels to drain off the extra oil. Essential step, nobody likes a greasy samosa.
And that was it. Hot, crispy samosas, ready to eat. Served them with some green chutney I had in the fridge. Seriously, from start to finish, maybe an hour, tops. Way better than spending half a day on it. They hit the spot, and that’s all that matters to me.