We love snacks.... a lot! Besides cooking elaborate meals as often as possible, we do a lot of snack making on weekends. Especially now with the weather cooling off considerably, damn its actually really cold, hot yummy snacks work like cosy parka’s for the tummy. Some of my typical favourites in winters are pan rolls (recipe coming up in a couple of days!), samosa’s, falafel, ‘pakora’s’ and hand cut, potato wedges ... the secret is to lightly roll them in a thin batter of cornflour, herbs and seasoning.. awesome! And since health is on our minds albeit occasionally, we bake snacks too, puffs, calzones, mini pies and the like. This weekend I made our first winter batch of samosa’s, last week’s pan rolls (1 dozen!!!) lasted for 2 days so by Wednesday we were out of homemade quick fry snacks! Hopefully the samosa’s will last a bit longer!
250 gms mince meat
2 tbsp oil
1 onion, finely chopped
2 cloves of garlic, crushed
1 tsp garam masala
½ tsp chilli powder
1 tsp turmeric powder
½ cumin powder
1 tsp coriander powder
Few sprigs of coriander, finely chopped
You can adjust the salt and spice balance depending upon your family’s taste, I sometimes add 1 finely chopped green chilli as well. Heat the oil in a wok, throw in the onion and garlic, fry till light brown, add the dry spices and seasoning and fry for about 2 mins on low. Add the mince and mix it all up really well. You can add a little water if it sticks, but we need this to be dry so avoid it if possible. Remove from the fire and sprinkle the coriander on top, give it a quick mix and leave to cool.
The casing is easy as hell, the idea of not getting a crispy, oily pastry lies in the temperature of the oil and the thickness or thinness of the casing. I roll mine a bit thick-ish, we don’t like very crispy stuff and certainly not one with little bubbles of oil ...ewwww!
1 cup all purpose flour
Water to make dough
2 tbsp oil
Make a nice tight dough, like you would for ‘poori’s’... basically don’t make it too sticky. Dough will always eventually come together no matter how gooey it looks at first, the idea is to hold the water, so you don’t end up with dough that needs a constant smattering of flour to come together, that will just make the whole think unmanageable, ruin proportions and most likely the gluten will work more in the flour you initially used than the batch you added as you made the dough. Let the dough sit for a bit, leave it outside, I always feel the refrigerator dries out the dough. After about ½ hour or so make small rolls of dough and roll it into a 4"-5" diameter circle. Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. You can moisten your fingertips for this. Place a spoon of filling in the cone and seal the third side using a drop of water. Heat oil and deep fry till golden brown. Drain and serve with coriander mint chutney or ketchup.