Samosa

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Does Samosa needs an introduction , I guess  NOT-AT-ALL , Samosa is such a mouth watering delicacy stuffed with potato and peas , cooked in fragrant Indian spices !! A perfect snack option, especially for the impending winter evenings or rainy seasons 🙂 I am sure that even if you are health conscious , you would eat samosa in your cheat days 🙂 The reason being it’s such an delicious and awesome snack.

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It is typical Indian snack that has been much loved since ages by all age groups.The flaky and crispy pastry stuffed with a spicy potato filling is deep fried to golden perfection and looks about ready to burst with all the deliciousness !!!  Usually served as a snack along with green chutney and tamarind dip, samosa is one of the most adored snacks in India.

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Ingredients 

For the Samosa dough

  • 1 and 1/2 cup maida (all purpose flour)
  • 4 tbsp, ghee or oil
  • 1 tsp, ajwain (carom seeds)
  • Salt to taste
  • Water as required
  • Enough Oil for frying.

For the Aloo filling

  • 4 medium size boiled potatoes, roughly mashed
  • ½ cup, green peas.
  • ½ tsp, cumin seeds
  • 1 tbsp oil
  • 1 tsp, aamchur (dry mango powder)
  • Handful of cashew nuts, roughly broken
  • 1 tbsp Coriander powder
  • 1 tsp roasted cumin powder
  • 1 tsp kashmiri red Chilly powder
  • Salt to taste

 

Process

Dough :

  • In a bowl, add flour, carom seeds, salt and ghee/oil . Mix with your fingers into a crumble mixture.
  • Now adding water slowly and knead it to a stiff dough.
  • Cover with a damp cloth and keep it aside for 30 mins

Potato filling :

  • In a pan heat oil, add cumin seeds let it crackle.
  • Now add green peas and sauté it for a minute.
  • Then add broken cashews and toss until just light golden.
  • Now its time to add the mashed potatoes, Coriander powder,cumin powder ,aamchur and red chilly powder. Mix well.
  • Now add salt and mix it again and fry for 1 -2 min.
  • Remove from heat and let it cool.

How to make the Samosa :

  • After 30 min of give the dough a good knead again.
  • Divide the dough into equal balls depending upon the size of the samosas you prefer.( small or big )
  • Roll out into an oblong shaped disc. It should be neither too thick nor thin.
  • Using a knife cut the rolled disc into 2 parts.
  • Take one half in hand, apply little water on the straight edges. Bring the straight edges together to form a cone. Press it well so that the filling doesn’t ooze out during frying.
  • Fill the cone with the prepared potato filling.
  • Once its filled,apply little water on the inner edges of the cone and seal it very well to form the shape of the samosa.
  • Repeat the same for the rest of dough and make all your samosa.
  • Now heat enough oil in a deep wok or kadhai.
  • Once the oil is just a little hot, (the temperature of the oil should be just a little more than room temperature)
  • Drop in few samosas and fry them until they are brown from all sides, crisp and properly cooked within.  Keep stirring in between to cook the samosa from all sides.
  • Do not over crowd the kadhai while frying the samosas. fry in batches .
  • When frying the next batch, please make sure that the temperature of the oil has come down to just above room temperature and then continue.
  • Keep the fried samosas in a absorbent paper and serve with chutney of your choice 🙂

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Eaing outside in restaurants is always an option but cooking at home gives me an immense pleasure and also motivation that I can cook anything I want. 🙂 above all  smile & appreciation from your loved ones is cherry on the cake. 🙂

 Love

CK

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