Hi Bold Bakers. I would love to introduce you to Ami, she helps me here with all of our
recipes for Bigger Bolder Baking. Recently we shared a recipe for
samosas on the website and they were really popular, so we're going to make them today.
Hi everyone, I'm really excited to share this recipe with you. I grew up eating samosas and I
really love them. OK, so let's get started, OK? We're going to start with some flour
in our bowl, then 1/4 teaspoon of salt next to the flour. We're going to add Ajwain, which is
also known as Karem Seed. It's something that you'll find in an Indian grocery store.
It's not something that is necessary if you can't find it, but it definitely gives a samosa dough
its very distinctive flavor. I’ll have little smell, yes. Oh, it smells like Samosas. Yes, yeah,
exactly. So how much of this bad boy we need? 1 teaspoon. 1 teaspoon. OK so now we just want to
stir in all our dry ingredients so they are evenly mixed. OK, after that we're going to add in oil.
Just plain vegetable oil, right? Correct, yeah. OK if you don't have vegetable oil, what can you
use? Like a canola oil, sunflower oil, anything, just any neutral flavor. You want a little fat
to mix in to the dough. So you can start a little bit with the spoon, but eventually you'll probably
need to use your fingers to really get the oil mixed really evenly in with the flower. Perfect.
I'm a big advocate for getting your hands stuck in there, especially when it comes to doughs.
It's really important, isn’t it? Yeah. And it's still, just to feel what's going on, you know how
much liquid is in there absolutely. So Ami tell me what is a samosa? What's the definition of a
samosa? Well, according to me it would be sort of a savory filling. In my family, traditionally we
would eat peas and potatoes or anything vegetarian encased in this dough that we're making right now
and then it would get deep fried. But I do know that in different other parts of India people
have meat fillings. Ground lamb in particular yeah. That sounds good. Did you know that in
Ireland we eat a lot of Indian food? Really? A lot of Indian food lovers. Is there a big Indian
population? There's not. I think it it comes from the British influence. And we would have like,
yeah, like my parents would cook a lot of Indian food. We have a lot of Indian takeaways
and things like samosas is abaji traditional Indian thing? It's like a, like a mix of
vegetables. Yeah yeah I love I love an onion abaci, curries, all that sort of stuff. Yeah,
how are we looking? This nice and crumbly? This looks great.
So next we're going to add water OK, do I use my hands for this as well? Yeah, definitely.
They're already dirty, right? It's you know like 6 or 7 tablespoons, so I'll usually start with
five or six and then mix it in and then see how much more I need. So I'll go ahead and pour it?
Yes, please. OK, we know that around here Ami because every time we make a dough or a bread
or anything like that, we never add in all the water. Yeah, that's a rule that we all
know. Perfect, we’ll probably want a little bit more, but we'll start with that. OK, good
with my hands. Would you want to create is a sort of a stiff dough when you squeeze it together in
your hands, you don't really want it to break apart. You want the dough to be stiff enough
to be able to hold all of our filling without breaking apart in the oil. OK, but you still want
it pliable enough to be able to roll it. Yeah, I might need a splash more water. What do you think?
Yeah, I definitely. I didn't realize it was so easy to make samosas. It's nice that you can do
this dough by hand. Yes, yeah, it's a very simple yeah. So your mom and dad are Indian from India.
Yes, they are. So you obviously then grew up with a lot of traditional food. I did I did I mean
certainly you know, kids growing up in America you know we loved pizza and you know, pasta,
and my dad would every now and then grill and all that. But mostly my mom cooked and she cooked
vegetarian Gujarati Indian food. My mom had this amazing ability to make this you know five course
Indian meal and a half an hour and I don't know how she acted. Mines was the same thing not Indian
food. Irish food. Ami how am I doing? I think that's that's looking good. Do I need to knead it
on the countertop? So you can or you don't even. Sometimes I just leave it in the bowl. It's nice
and smooth as you can see, it's like it's nice and smooth. And then when I talk about a stiff dough,
like if you're like holding it and you're squeezing it, yeah, and it kind of it doesn't
really break, you know, you don't really see your fingers through it. So yeah, if you like you
squeeze it. It doesn't break through, it holds its shape and but it's still sort of pliable is the
kind of texture that you want. Great. Ok so now that our dough is nicely kneaded together we
want to let it rest for about half an hour so just cover it up and try to keep it from drying out. I
have a shower cap here. Uh, in the fridge on the countertop? Just on the countertop. OK
so we're gonna set that over there, you know, I think this is good timing. Can we get started on
our filling while this is resting? Sounds perfect. Perfect. OK so filling, I stuck on a few potatoes.
I like to steam them until they're nice and tender. I used floury potatoes
and we have them here nice and warm in a bowl. OK so they’ll roughly mashed. And
then to that we're going to add a tablespoon of Garam Masala, and then we'll add amchur,
which is a dried mango powder. It adds a nice Tang to the potatoes. We’ll also add ground coriander,
salt and some fresh squeezed lemon juice. So this is what I know as a traditional Samosa, Ami.
A potato and peas and spices and things like that. Zach mentions that he had them in Ohio
with chicken. What is the traditional way? What way would you normally see it? Well, for me and my
family this would be traditional, but I do know that I've gone to plenty of Indian restaurants
where they have lots of different fillings, ground lamb, other kinds of meat would like yeah so.
But I, my family is vegetarian so this was our traditional filling was just peas and potatoes.
Well I can see you know in Ireland why this would be so popular because it is a fried dough filled
with Mashed potato. So yeah, we're all about that. So do I mix this up or anything? Yeah,
you can mix it up. You want potatoes to have a little bit of a structure so not totally mashed.
They can be finely chopped. They can be kind of roughly mashed. Either Way is fine.
OK, dokey. Alright Gemma, while you're mashing up the potatoes, I have a pan heated here with some
oil. Into that we're going to add in some cumin seeds, our chopped Ginger and chopped chilli.
I'm going to stir that around for about 30 seconds. It's going to get nice and fragrant.
After that I'm going to turn off the oil and we can pour this mixture right into the potatoes. I'm
just gonna add the peas in there. And then we're going to stir everything
together. Smells good. Yeah, now you might want to give it a taste. See if you want to add in a
little more salt, a little more lemon juice, more Garam Masala. What do you think? Well you don’t
need to tell me twice. Oh yummy? So it’s good? So yummy. Alright it looks like we've got our
filling all set so we'll put that aside to cool down for a bit and we'll start rolling our dough.
OK, so we're ready to divide up our dough and roll it up. So this is all very sort of by hand and by
feel. To divide this dough, we're going to divide it up into about 6 equal pieces, so I'll give you
half OK, and so we've got about half the dough. And then we're just going to take fistfuls. And
roll 'em up like this. OK. How many am I supposed to get. 3 so like so you'll
so you're going to divide the dough into 6 equal pieces and you know it by hand so you
can kind of take bits of dough and kind of keep squeezing them all together. And if they they feel
once they feel more or less even it doesn't have to be exact. This is very technical. Hey,
it's how I did it. So whatever works. I don't know judgment here.
So if you want smaller samosas, you can make them into smaller pieces. But sometimes I find them a
little bit bigger is a little easier to handle, so will do 60 equal pieces. You could do 70 great.
OK, so we're going to take one ball of dough and we can just work with one at a time. OK,
and then do you want to roll it out? Do you want me to roll it out? Do you roll,
you roll it with a rolling pin? Yeah, so we'll roll the rolling pin so I can kind of flatten it
out and you kind of want to roll it into a circle. OK, so. We’ll do this and you want the circle
to be about an eighth of an inch thick and this dough is going to stretch a little bit
and pull back on you. So just work with it. It will eventually get to the thickness you want,
so I let me let me just see wash because I love measurements and precision. How big would you say
you're rolling this too? I guess about a 6 inch by six kind of 6 inches by 6 inches. OK cool. OK,
so we're ready to fill. Great all rolled out. We have a circle. I'm gonna circles and
we're gonna just take. You can take a knife I'd like to use this round cutter. That's a good idea,
pizza cutter. Just give it a nice even cut now along the seam side. Here we're going to take a
little bit of water with our finger. Well I do on the same time you're doing. Yeah,
why not? Yeah yeah, we’ll do that we’ll just kind of moisten the edge, yeah? Like
that, and then we're going to fold it over into a cone. OK, like that and then squeeze. Yeah, OK.
OK, so you're gonna fill about a teaspoon or two of filling. So you're going to have
to monitor me because I am a devil for like stuffing in filling. Well the Samosa won’t
let you because if you overfill it, it just won't shut. I’ll still find a way to get it in there.
Trust me. Well I’ll tell you, as much as you can fill in the better. That's great. So once
you got that in, you gotta kinda packed in. Yeah, you take a little bit more water, OK?
And you moisten the edge like this and then just squeeze it together. OK, I do, you know I do. You
didn't stop me I put in more filling. Yours are going to taste amazing. I told you to stop. Well,
there you go, but this is how you get that traditional shape. Like that kind of triangle.
Yeah, there it is. All lovely. So while we're filling these Ami, I mentioned there briefly,
you're my right hand woman when it comes to our recipes and so much that we do on Bigger Bolder
Baking. You help me test and write recipes. We do big bulk shoots here where we've done,
I don't know, you know, we've done almost like probably 100 and 130 recipes. So much fun. So
it's a lot, it's a lot of fun and we just spent a few days like just making recipes, developing.
Photography with Carla and it's really great, so a lot of the stuff you've been seeing
recently actually is thanks to Ami. So if you've got any crazy ideas for recipes,
let us know because Ami will make them for you. Well, I'll tell you what, I love working with
Bigger Bolder Baking. It is so much fun. Oh, that's really like, it's the best time. Ami,
I think that's it. We have them all done. We had a nice little chat. Look at that. I have
to say I think my last one… look at that! Practice makes perfect. Well on that note.
We’re gonna fry these off. Yes. So and I have a pot or pan, lets get some oil
heated up and get these bad boys cooked off. OK, let's go. So we've got our pot of oil
heating up and the surface is going to start shimmering a little bit so you know the oil
is nice and hot and a nice way to test the oil is if you put a little pinch of dough
right in the oil, you're going to notice that it starts to sizzle and float right up to the top,
and at that point you know your oil is hot enough and you're ready to start frying. Place
your samosas very carefully into the oil so that the oil doesn't splash back into your hand. You
want to have only two or three samosas at a time, so that your oil temperature doesn't go down.
I usually go by color more than time, so when it's nice and Golden, you're going to give it a flip
and fry up the other sides. When they're nice and Golden on both sides, you want to lift them
carefully out of the oil. Tap out the excess oil and then place them on a baking sheet lined with
paper towels to drain. Ami, these look absolutely gorgeous. I like how you brought a little bit of
your culture to Bigger Bolder Baking. Now I'm going to bring a little bit of mine and serve
these with Sharwood's mango chutney. Which is very traditional in Ireland. It just is a really lovely
and sweet. A really lovely accompaniement. Fantastic. Dip that in there. I can't wait to try.
Oh my gosh. Oh I love this chutney. I told you see. Oh man, so good. Yum. Samosas are spicy,
love the texture. This dough is really gorgeous, Ami. Yeah, so good. Absolutely fantastic. The
recipes on my website. Thank you so much Ami, hope you're gonna come back and cook some more breads
and more Indian dishes with us. Absolutely. Yeah, thank you so much. I'll see you again really soon.
Have some more chutney there, Ami. Yeah.