My maid Radhika has been asking mummy to teach her how to make samosas. We've always prioritized it down among other Gujarati things, primarily because I can always get a passable samosa in the office cafetaria.
However, since we did not have much to do today, we decided we would embark on Project Samosa.
I hit the internet, and checked out recipes from a few of my favorite chefs. Mummy learnt to make samosas from Rewa Ba but she has hopelessly doctored the recipe over the years, and I was going after a particular taste.
So we made the filling in the morning, and I tasted it till I got it just right. Probably finished a quarter of the potato in the tasting. The plan was to make the dough in the evening.
While Radhika was at her own home and mummy was taking a nap, I decided to make the dough. I decided to add an extra little surprise that I've picked up over the years. I was going to add a teeny tiny bit of yeast to the dough to make it extra flaky.
There were many containers in the many cupboards in the kitchen. I recognized the rice flour and the chappati atta and the besan.. and kept looking for the maida. I wasn't going to let mom do her favorite half maida half atta under the guise of making a healthy samosa.
I stumbled upon what I was sure was maida. I made the atta with a generous sprinkle of ajwain and it tasted yum. The teaspoon of yeast bubbled up nicely. The atta worked very well. I had what I thought was the perfect samosa dough.
Mom woke up from her nap, Radhika arrived, and we embarked upon the process of rolling out the dough. Radhika thought we did not have enough dough. And I said, Yes, let me make some more. When she saw the container - she said she did not think it was maida. She thought it was cornflour. Mom bit into the crispy samosa and said "Oh its too crispy to be maida, it must be cornflour." I told them I did not think cornflour would feel so much like maida while kneading and cooking.
Papa ate up 2 samosas and said he did not really have the experience to tell anything other than that samosas were damn good.
So for the second batch of dough I used the "alleged" maida. It felt like rice flour. But mom and Radhika both swear that that is what Indian maida is like. So we are waiting for that batch to soak up. And soon we shall have the results.
