Recipe for Samosa
Samosa is a fried snack in which a pastry dough made from refined wheat flour is stuffed with a savoury filling made from potatoes and some select Indian spices. It is a popular teatime snack.
Equipment
- Pressure Cooker
- Mixing bowl
- Rolling pin and board
- Pan for deep frying
- Knives and Chopping board
Ingredients
Ingredients for making the pastry
- 250 gm Refined Flour
- 4 tbsp Ghee/Oil
- 1 tsp Salt
- 1 tsp Carom Seeds (Ajwain)
- Water, for kneading
Ingredients for the Stuffing
- 7-8 Medium-Sized Potatoes
- 1 tbsp Oil
- 1 tsp Cumin Seeds
- 1 tbsp Finely chopped Green Chillies
- 1 tbsp Grated Ginger
- 1 tbsp Coursely ground Coriander Seeds
- Salt, to taste
- ¾ tsp Turmeric Powder
- ⅓ cup Peas
- ½ tsp Dry Mango Powder (Aamchur Powder)
- 1 tbsp Finely chopped fresh Coriander Leaves
In addition
- Oil, for frying
Instructions
- Boil the potatoes. When done, peel them and keep them aside.
- In a mixing bowl, combine flour, salt, carom seeds and ghee.
- Rub the mixture between your hands till the mixture looks like bread crumbs.
- Press a portion in your hand. If it comes together, the consistency is right.
- Now, add water, a little at a time and knead a stiff dough.
- Cover and rest the dough for 30 minutes.
- In a pan, heat oil. On medium heat, fry green chillies and ginger. Fry well for about 1-2 minutes.
- Add cumin seeds and roughly ground coriander seeds.
- Mash the boiled potatoes roughly and add them to this fried mixture.
- Add peas. If you use fresh peas, boil them and then add them. If you are using frozen peas, wash them and add them.
- Add salt, turmeric powder and dry mango powder. Mix well.
- Add chopped coriander leaves. Switch off the heat and let the mixture cool.
- Move to the following steps after the dough has rested for 30 minutes, and the stuffing mixture has cooled completely.
- Knead the dough and divide the dough into 6 portions.
- Divide the stuffing into 12 equal portions.
- Take one portion of the dough at a time and cover the rest. Round it and roll it into an oval shape.
- Cut it from the centre.
- On the straight edge, apply some water with your finger.
- Now overlap one side on the other and stick them.
- Now, you have a cone ready. Put the stuffing into the cone.
- Now apply some oil to the inner portion of the cone.
- Give it a fold on the opposite side.
- Bring the two sides together and stick them.
- This way, make all the samosas.
- Heat oil in a deep-bottomed pan.
- The oil should be just about medium hot. Put the samosas. Because the oil is not very hot, the samosas will settle at the bottom.
- Slowly they will come up. Keep the heat low-medium and let the samosas fry slowly till their crust turns brown.
- Take them out and let it cool a bit before serving.