Samosa Frying Machine
Katherine / 
15 Aug,2016
Samosa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles or minced meat (lamb, beef or chicken).Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape.Small, crisp mince-filled triangles that were easy to make around the campfire during night halts, then conveniently packed into saddlebags as snacks for the next day's journey.
Indian samosa is merely the best known of an entire family of stuffed pastries or dumplings popular from Egypt and Zanzibar to Central Asia and West China.The samosa is claimed to have originated in the Middle East prior to the 10th century,and then were introduced to the Indian subcontinent in the 13th or 14th century by traders from Central Asia.By the early 14th Century, it was not only a part of Indian cuisine but also food fit for a king. Amir Khusrao, prolific poet of Delhi royalty, observed in 1300 that the royal set seemed partial to the "samosa prepared from meat, ghee, onion and so on".
The current day samosas are small, crispy, flaky pastries that are usually deep-fried. They are stuffed with an assortment of fillings ranging from minced meat with herbs and spices to vegetables such as cauliflower and potatoes. In Bengal one finds samosas filled with sweetened reduced milk that go straight from the frying pan to a syrup wash. But whatever the filling, samosas are a treasured snack---the perfect companion to a cup of chai.
How to make perfect Samosa?
1 Pastry
Samosas are traditionally made from a fairly sturdy pastry,like the British pasty, this eminently portable snack was designed to travel well – they’re thought to have come to India from Central Asia.Most people use plain flour, although Simon Daley,makes his even more robust with strong white flour of the kind used for baking.
#1:Sieve the flour and salt together in a bowl.
#2: Add the ghee or oil.
#3:Mix in 5 tablespoons of water.
#4:Turn out the dough and knead it.
#5:Rest the dough for 30 minutes.
2 Filling
Samosas come in many forms, but, in a country where 20%-40% of the population is vegetarian, the meat-free version is the most popular.
Everyone uses onion in some form (although not always cooked) and Sodha and Daley stick in some garlic, too.
#1 Heat the ghee in a large saucepan.
#2 Toast the cumin seeds.
#3:Add the onion and ginger.
#4:Add the garlic, chili peppers, turmeric, salt, and garam masala.
#5: Add the potatoes and peas.
#6:Cool the filling.
3 Assembling Samosas
Shaping the samosas is by far the most complicated element of the whole procedure, although one that is mastered fairly quickly
#1:Divide the dough into eight equal portions.
#2:Roll in each round into chapattis.
#3:Cut each chapatti into two halves.
#4:Stuff and fold the samosas.
#5:Repeat with the remaining chapattis and filling.
4 Frying samosas
Heat the oil.Heat the oil until it reaches 350 °F (177 °C)
Fry the samosas.Deep fry them for about 10 minutes, until both sides are golden brown.
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