Samosa

Ingredients:

Dough:
  1. 120 ml (1/2 cup) all purpose flour
  2. 1/2 Tbsp sooji (semolina flour)
  3. 1/4 tsp salt
  4. 1 1/2 Tbsp oil
  5. 1/4 cup minus 2 tablespoon lukewarm water


Filling:

  1. 3 large boiled potatoes, peeled and chopped into very small cubes
  2. 1/2 tsp cumin seeds
  3. 2 chopped green chillies
  4. 1 tsp coriander powder
  5. 1/4 tsp garam masala
  6. 1 tsp amchur (mango powder)
  7. 1 tsp salt
  8. 2 Tbsp oil
  9. 120 ml (1/2 cup) green peas (fresh or frozen)


Method:


Dough:

  • Mix the flour, sooji (semolina flour), salt, oil and salt together to make a soft dough (add more water as needed).
  • Knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
  • Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.


Filling:

  • Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
  • Add cumin seeds as cumin seeds crack, add green chillies, coriander powder and stir for few seconds.
  • Next add green peas and turn heat to medium and stir until tender.
  • Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur (mango powder). Add more salt or      amchur according to taste.
  • Let the filling cool to room temperature.


Making Samosa:

  • Take 2 Tbsp of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
  • Knead the dough for a minute.
  • Divide the dough into 4 equal parts and make into balls.
  • Roll each ball into 6-inch diameter circles and cut each circle in half.
  • Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
  • Fill the cone with 3 Tbsp of filling. Press this filling down with your fingers. Now close the top of this cone into a     triangle shape, pinching the top edge so that it is completely sealed.
  • Continue filling the rest of the samosas.
  • Heat about 1-1/2 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
  • Place the samosas in the frying pan a few at a time.
  • After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.
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