This weekend, I thought I’d make samosas at home from scratch. Although I do eat samosas, I am rather picky about the filling and more often than not, I come across samosas that I don't like.
My ideal samosas should be crispy, not oily and have a simple and mildly spiced filling. The heavily spiced varieties that have two dozen ingredients crammed into them just don't do it for me. I particularly detest biting into a chunk of pungent coarse whole spices. That is the reason I am quite weary of ordering samosas from unfamiliar food establishments. I tend to stick to the places that make them the way I prefer.
I feel quite lazy to prepare samosas at home since they are not at the top of my list of favourite deep-fried snacks. On the occasions that I have prepared them at home in the past, I’ve taken the easy way out by preparing the filling and then using store-bought spring roll sheets to wrap them in. This time I thought why not do everything myself especially since my husband loves homemade samosas. It turned out to be not as time consuming and labor intensive as I imagined it would be. And the results were good so it was indeed worth the effort 😊
Here is my samosa recipe. I have slightly modified it from the way my Atthe (mother-in-law) makes them. Samosas are highly customizable so you can modify the recipe based on your preferences. My MIL serves her samosas with a coconut based chutney. I prefer mine with a chilli sauce and mint chutney.
Here is my rendition. I hope you give it a try.