Samosa

This is my attempt to create a samosa recipe from various web recipes.

Credits and References:

  • https://www.cookwithmanali.com/samosa-recipe/
  • https://www.bonappetit.com/story/what-is-curry
  • https://www.npr.org/sections/thesalt/2016/06/22/482779599/meet-hing-the-secret-weapon-spice-of-indian-cuisine
  • https://www.thespruceeats.com/carom-seeds-ajwain-1957879
  • https://www.bonappetit.com/story/simple-turmeric-curry-recipe
  • https://www.allrecipes.com/recipe/142967/easy-garam-masala/
  • https://food.ndtv.com/lists/10-home-made-masalas-that-will-make-your-cooking-flavoursome-1711155
  • https://indiankitchenandspices.com/difference-between-curry-and-masala/

Garam Masala:

Note: Dry spices weigh about half of their actually volume of water. So 15cc weighs 7.5 grams. When you buy spices, you buy them by weight so beware.

  • 1 tablespoon ground cumin (15cc)
  • 1 ½ teaspoons ground coriander (7.5cc)
  • 1 ½ teaspoons ground cardamom (7.5cc)
  • 1 ½ teaspoons ground black pepper (7.5cc)
  • 1 teaspoon ground cinnamon (5cc)
  • ½ teaspoon ground cloves (2.5cc)
  • ½ teaspoon ground nutmeg (2.5cc)

Alternate:

  • ¾ cup coriander seed *
  • ½ cup cumin *
  • 2 tbsp pepper *
  • 3 inch cinnamon *
  • 5 black cardamom *
  • 1 tbsp clove *
  • 5 bay leaf *

Do I add turmeric? Is it just for color? I think you add powdered tumeric at cook time.

Garam Masala from Mix:

I purchased a mix of spice from the Asian food store because it was much cheaper than purchasing the spices individually.

I added some ingredients that were not present in the mix.

I made approximately 200g (half the bag) or 400cc per batch.

Recipe:

  • 200g by weight (or about 2 cups) Garama Masala Whole Mixed Spices
  • 1 tsp caraway seeds
  • 4 dried red chilli
  • 5 star anise
  • 2 mace
  • 2 nutmeg
  • 2 tsp fennel
  • 1 tsp ginger powder

Instructions:

  • Roughly Grind the spices
  • Preheat an oven to 300 degrees (Bake, not convection).
  • Place the spices on a cookie sheet in the oven.
  • Check the spices every 2 to 3 minutes. If they start to smell aromatic, they are done.
  • Remove the spices from the oven and let them cool slightly before grinding.

Print Friendly, PDF & Email

Leave a comment

Your email address will not be published.