Thank you to WGN Daytime Chicago and Hosts Amy Rutledge and Tonya Francisco, for inviting Basant Chef/Owner Jeet Singh to Studio 41 on World Samosa Day!  

For those of you who missed the live broadcast, you can find our segment here.

Follow along below as Jeet demonstrates how to assemble a samosa.  You will need a clean, smooth surface, your samosa sheets, potato filling, spoon, pizza cutter and fork.

Basant Samosa-Making Kit

Assembly and Frying Instructions

Inventory your kit.  You should have:

a.     6 rolled pastry sheets at room temperature (2 pastry sheets included for practice)

b.     potato-peas filling at room temperature

c.     mint and tamarind chutneys 

Assembly Instructions:

1.     Get a cup of water (room temperature)

2.     Take a piece of pastry dough; lay it flat on a clean, hard surface

3.     Watch Basant’s video on how to shape the pastry dough into a cone, stuff the cone with the potato-peas filling, and get it ready for frying

4.     Repeat steps 1-4 to prepare remaining samosas

Frying Instructions:

5.     Get a deep frying pan

6.     Pour enough oil into the frying pan to submerge the samosa with the oil one inch higher than the height of the samosa

7.     Heat oil to 300 degrees Fahrenheit

8.     Turn heat to medium, taking care to keep the oil temperature constant to 300-325 degrees Fahrenheit

9.     Submerge the samosas in oil carefully using a slotted spoon

10.  Fry until golden brown

11.  Carefully remove samosas from the oil using the slotted spoon and let drain on paper towels

12.  Once the paper towels have absorbed the excess oil, serve the samosas with a drizzle of mint and tamarind chutneys

13.  Enjoy!

(Alternative to Frying) Baking Instructions:

14.  Preheat oven to 400 degrees Fahrenheit

15. Lightly brush samosa with oil

16.  Bake in preheated oven until golden brown, for 35-40 minutes, turning halfway through

(Alternative to Frying) Air Frying Instructions:

17.  To air-fry, put samosas in at 350F for 15 minutes, also turning halfway through