Samosa

Samosa is the most popular Indian snack. It is known throughout countries. Since I learned how to make samosas I never buy them from the market anymore. It is a real pleasure eating samosas with tea and your family and friends. Making traditional samosas at home is not as difficult as we all think. If you follow the cooking instructions given below, you can make delicious samosas at home.

Ingredients

1 cup maida (all-purpose flour)

1 tbsp oil

Large pinch ajwain/ carom seeds (optional)

Enough water to knead the maida

Salt to taste

Oil for deep frying

For the filling:

3-4 boiled potatoes, crumbled

1/4 cup boiled peas

1/4 tsp grated ginger

1 tsp red chili powder

1/2 tsp coarsely crushed coriander seeds

1tsp coriander powder

½ cumin seeds

½ coriander powder 

1 bay leaf

½ tsp dry mango powder

 ½ tsp of garam masala

Chopped coriander leaves
2-3 green chilis chopped 

Salt to taste

Servings  12 samosas

Procedure

Sieve the flour and salt together

In a bowl mix together all purpose flour, salt and oil nicely with your finger tips. The flour should be well mixed with the oil. This is done to get crispy samosas.

Then add carom seeds, water little at a time and make a stiff dough.

 Keep aside covered with moist cloth for 15-20 minutes.

Boil the potatoes, peel the skin and cut into cubes or mash slightly.

Meanwhile, heat a vessel, add oil, add cumin seeds, bay leaves, crushed coriander seeds; when its crackling add chopped ginger, chopped green chili to it, stir for a minute.

 Then add coriander powder, turmeric powder, chili powder, and salt needed. Mix well, cook for 2 minutes. Add the crumbled potato and boiled peas and cook over medium flame for a few minutes, approx for 5 minutes. Now add garam masala powder, dry mango powder, chopped coriander powder and mix well. Switch off the flame. Now potato stuffing is ready, prepare the outer layer for the samosas

Make balls from the dough depending on the size of samosas needed.  If you want a small samosa, make a small ball and a slightly bigger ball for a bigger samosa.

Roll each ball with the rolling pin into a slightly thin puri, slightly elongated in shape as shown in the picture.

We can make 2 Samosas with 1 Chapati. Divide it into two portions with a knife.

Now take a semi-circle piece of the roti, and make a fold in the shape of a triangle as shown in the picture. Seal along the fold

Now place this cone between your thumb and index finger and fill the cone with potato mixture inside. 

Wet your finger and run it along the edges of the dough with water and seal to enclose the mixture

 Fold it to form a triangle. Make it sit and shape it nicely.

Press the ends firmly so that the filling does not come out during the deep frying process.

Do not  add too much potato mixture as it might break the Samosa skin while frying.

Now repeat the same process for the rest of the dough.

Take a deep frying pan and fill it 75% with Oil. This much oil is required to avoid the red/brown patches on the Samosa skin.

To check if the oil is hot enough, drop a small piece of dough into the oil, if it rises to the surface immediately, then the oil is hot enough to fry the samosas.

Now reduce the flame to medium and maintain the same oil temperature throughout frying. Drop 2-3 samosas into the oil gently and fry both sides until golden brown.

Fry the rest of the samosas in the same way.

Samosas are perfectly ready to serve hot