PIZZA SAMOSA
AN INTRODUCTION OF SAMOSA
It is normally a deep-fried dish but can be baked as well. Samosa has various fillings with different spices and more common among them have fillings of Minced Meat or Potatoes. Nowadays Samosa is also made with a sweet filling, like sweetened Coconut flakes, Milk solids (Khoya) Almonds, Pistachios and Sesame seeds as well)
Its size varies in different areas but the basic shape is the same, which is triangular. The Samosa is a very popular street food used as an evening snack in Pakistan and India and also some other parts of the world like the Middle East, North and South Africa, America, and other countries. The spicy variety is more popular in Pakistan and India compared to other parts of the world.
The Samosa is said to be originated in the 13th and 14th centuries through the traders from Central Asia. Famous Scholar and Poet Amir Khusro (1253-1325) has written around 1300 that Princess and Nobles enjoyed this Samos during those days. Similarly, Famous Traveller and Historian Ibn-e-Batuta of 14th Century has also mentioned the consumption of Samosa during his days in the Courts.
It is certain that Samosa originated in Central Asia, where it was consumed way back during the 10th Century. It was called "Sanbusaj", "Sanbusaq", "Sanbusak" originated from Persian "Sunbusag".
With the passage of time Samosa came to be regarded as one of the most treasured & iconic culinary creation of the Sub-continent. It is now available all over the world reached the Americas and all other western countries and has been accepted wholeheartedly.
You can adjust the spices according to your taste by adding or subtracting the Red Chili Flakes and Chat Masala. Other spices must not be changed so that the taste and flavor remain as these have been made.
Pizza Samosa is a totally new and innovative concept in the Pizza family. As in Muslim countries around the world and especially in the sub-continent, Samosa is a favorite delicacy at Iftaar time during Ramazan Kareem. The idea of preparing Pizza Samosa was in my mind for a long time but always my lethargy kept me away from experimenting with it. Thanks, Allah, this time I took command over my laziness and I did make these superb, crispy, and spicy Samosas, filled with Pizza filling, and Lo & behold, what a result! It really surpassed all my expectations as my children loved these Samosas very much and started chanting "We want these daily now."
Let us start making/preparing our innovative Samosas with the name of ALLAH and with the following ingredients.
EQUATION:
- Preparation of Pizza filling (Cutting & Cooking) 30 minutes.
- Filling the Wrappers with the Pizza Filling 30 minutes
- Deep Frying 15 minutes
- Yield: 30 Samosas
- Expenses: Rupees 400 (Less than $3)
WHAT WE NEED FOR OUR SAMOSAS:
Note: (I have used Chicken Tikka flavor in fillings, other than the essential ingredients i.e. Pizza Sauce, Oregano & Cheese. It is up to you to follow or change the flavor of the filling. You can make any filling of your choice and taste.)- 300 gms boneless chicken.
- 01 tablespoon Oil
- 2-3 Green Capsicums, finely chopped.)
- 150 grams finely chopped Cabbage.
- 2 tablespoons Tikka masala.
- Salt to taste.
- 1 Tablespoons Chat Masala
- 3 Tablespoons Kutti Lal Mirch (Red Chili Flakes)
- 1 Teaspoon Kali Mich Powder (Black Pepper Powder)
- 1 Teaspoon Oregano leaves or Powder.
- 3-4 Tablespoons prepared Pizza Sauce (Quantity can be reduced or enhanced as per taste)
- 3-4 Finely cut Hari Mirch (Green Chilies)
- 125 grams Mozzarella Cheese (Shredded)
- 125 grams Cheddar Cheese (Shredded)
- Oil for frying
- Samosa Patti (Wraps) as required.
- One beaten egg for binding the Samosas.
HOW TO PREPARE OUR SAMOSAS:
- Wash the boneless chicken, drain the water, and put it in a pan with oil and cook till it is tender,
- Add all the spices as given above and stir for a few minutes, & mix them well.
- Take it off the heat and shred the chicken, mixing all juices in it.
- Put it in a wide bowl and start mixing other ingredients, ie., shredded Cabbage, finely cut small cubes of Capsicum, Oregano Powder or leaves, Pizza sauce as per taste grated Mozzarella Cheese and Cheddar Cheese, and mix it well. The Samosa filling is ready now.
- Prepare a binding paste with Maida and water or the best still, one beaten egg will work like Cement.
- Take a Samosa Wrap and pull one corner of it to the downward position and on the side of Rectangular wrap, take another turn of the same and make a pocket, put the Pizza mixture in this packet with a spoon, drag the remaining part of the wrap over it and apply the beaten egg on its sides and press it to bind.
- (Please ask me without hesitation if the wrapping up of Samosa is difficult to comprehend, I'll then post a Pictorial or a Video of how to wrap and bind the Samosa)
- You can freeze these unfried Samosas for at least a month by packing them in well-sealed plastic bags with the date of preparation mentioned over the pack. You can freeze the prepared Samosas by putting them in thick plastic bags, well sith the date of preparation mentioned over it for up to a month at least.
- Heat oil in the wok till it is fully hot and then turn the flame to low-medium
- Put in the Samosas and fry them Golden. Never over fry or make them fully Browned.
- Place an absorbent paper on the platter and put the Samosas over it to drain the excess oil.
- Enjoy having these Spicy & Crispy Pizza Samosas with my Special All-Purpose Chutney, Green Mint Chutney, or with Yogurt, or Tomato Ketchup.
- Recipe of Mint Yogurt Chutney will follow.
I am sure that these spicy snacks will become a hit on your table with your family and friends. So get on with it without any FEAR OF FAILURE.
I am not hoping, but I am sure that these Samosaas will hit the Jackpot, anywhere, anytime. So, don't hesitate to try any novel idea, just do it without any FEAR OF FAILURE as this fear makes us live with the traditions only. Overcome your fear and think of doing something new every time you are up to satisfy your tastebuds and get appreciative words from family and friends.
Thanks for your time.
Thine Eternally,
NOVICE
