Samosa

Samosa

When it comes to deep fried snacks my favorite is samosa. There can be very few who can resist this spicy stuffed pastry. When ever I think of samosas I think of those street food vendors in India who sell the most delicious samosas ever.The taste of those samosa and the crispness and perfection of the pastry dough is really hard to recreate.  I tried making it several times and most experiments where disasters. I should admit that I learned it the hard way.The stuffing I have used here is a spicy and tasty potato peas combo.You can be creative with the filling There are different fillings both vegetarian and non- vegetarian,sweet and savory.

Cooking time- 45 minutes
Recipe Type- snack
Cuisine - Indian

Ingredients

For the dough
All purpose flour/maida- 1 1/2 cup
Ajwain seed- 3/4 tsp
Ghee/oil- 2 1/2 tsp
( use ghee for better results)
salt to taste

For the filling
Potatoes- 2 medium
Green peas- 1/2 cup
Ginger chopped- 1 tsp
Green chilly finely chopped-3
Cumin seeds- 1/3 tsp
Chilly powder- 1/3 tsp
Coriander powder- 1/2 tsp
Amchur powder- 1/2 tsp
Chaat masala- 1/3 tsp
Garam masala- 1/2 tsp
Coriander leaves chopped- a hand full

To make the dough
In a bowl mix flour, ajwain/carom seeds and salt together. Add ghee or oil and mix and rub the flour with your fingers till the ghee gets mixed uniformly with the flour and looks like a crumbly mixture. Sprinkle water and knead the dough( use between half to 3/4 cup). Do not add too much water and do not knead too much.  Make it little stiff dough so that it does not absorb too much oil. Allow this to rest for one hour and keep covered with a moist towel.

To make the filling
Boil potatoes and remove the skin ( do this in advance). Mash it a little and keep aside.
Heat oil in a pan and add cumin seeds followed by chopped ginger. Allow this to fry a bit and add cooked green peas and potatoes and mix well. Add all the spice powders listed under filling and stir fry and blend. Finally add chopped coriander and switch off the flame. Allow this to cool down completely before doing the filling.

To fry
Divide the dough into equal sized balls and allow this to rest for another five minute. Use a rolling pin roll into thin oblong shape ( 5-6 inch). Cut into two half's.Dip your fingertips in water and slightly moist the edge that you had cut and lift them from two sides and bring it together and seal so that it resembles a cone. Put three tsp of filling inside. Moist  with your finger and pull forward the larger  third end and secure. Make sure that it is tightly sealed so that the filling does not come through gaps while frying. Heat around 2 cups of oil in a deep pan. The oil should not become too hot. Slide the samosas and fry in low medium flame till both sides are evenly browned. This will take about six to eight minutes. Drain in paper towels and serve with chutney/ ketchup.This recipe will make around 10 samosas.

You might also like,
Chicken Pouch/Potli
Chicken Cutlet
Vada Pav
Malaysian Crispy Fried Chicken Curry Puffs
Kofieebroodje/Dutch Coffee Buns
Chicken Puffs
Spinach Onion Pakoras

Try this
Hope you will all enjoy..