Samosa,one of the favourites for all ages,amongst all snacks.Its a savoury dish with an outer cover and an inner filling.The filling can be simply anything of your choice.It can be only potatoes,mixed veggies along with potatoes,noodles,pastas,minced meat etc. It is best served with green chutney,imli(tamarind) chutney or the tomato chutney.I love them with hot and spicy tomato ketchups the most.
The best thing about samosa is they are super easy to make.You can also make a filling with your leftover vegetables.So,let me show you my way of making these mouth watering samosas.
This process of mine will make 6 samosas.
Preparation Time:30 minutes
Cooking Time:20 minutes
For the outer crust:
2 cups -All purpose flour/Maida
4 tsp ghee or oil
1/2 cup (or less) water
1 tsp carom seeds (ajwain)
2-3 cups oil for frying
Salt to taste
For the stuffing:
1 cup boiled potatoes
1/2 cup boiled green peas
1 diced onions
1 green chilli
½ inch ginger(finely grated)
¾ tsp garam masala powder
1 tsp turmeric powder
½ tsp red chilli powder
1 tsp chaat masala(optional)
1 tsp coriander powder
¾ tsp cumin seed powder
1/4 cup freshly chopped coriander leaves
Salt to taste
2 tsp oil
1 tsp cumin seeds
1/2 tsp kalonji seeds(Nigella sativa seeds)
1/4 tsp mustard seeds
For the stuffing:
Heat oil in a pan and crackle the cumin seeds,kalonji seeds and mustard seeds.Add chopped onions and saute it till it becomes translucent.
Then add boiled potatoes,ginger,green chilli and saute for 5 minutes.
Keep the heat on medium.Add all the dry spice powders one by one.
Add boiled peas along with salt. Sauté for 2-3 minutes.Don’t mash the potatoes.Let few bigger chunks remain.Add chaat masala powder.Its optional.
Remove from heat and add the chopped coriander leaves from top and stir.Keep aside to cool.
For samosa pastry:
A Kneading the dough:
In a large bowl,add all-purpose flour,oil,carom seeds and salt.Mix them well.
Knead them so that the flour gets accumulated as a dry dough.Add 2 tsp of water and knead well.The consistency of the dough should be firm.Cover the dough with a damp cloth for 10-15 minutes.
B Shaping the pastry:
Knead the dough lightly again.Divide the dough in 8 equal pieces.Roll it to make a smooth ball.With the rolling pin,start rolling the dough ball lengthwise.
Using a knife cut through the centre of the samosa pastry.
Hold the pastry properly and apply water along the sides with your finger tips.
Join the two ends and press the edges so that they get sealed well.
Add the stuffing with the spoon and seal them with water from all sides.Don’t add too much stuffing.Keep a bit of space else the stuffing may ooze out while frying.Keep them in a plate in a standing position.Roll all the samosas in the same way.
C Frying the samosa
Heat oil for deep frying in a pan.It should be hot enough.To test,place a pinch of dough in the oil and check if it floats.Add the samosa to fry.Lower the heat to medium-low and keep turning them to maintain the colour from all sides.
Frying in medium-low gets them crispy and cooked properly from within.
Serve hot with your favourite dips/chutneys/ketchups.
Coriander and mint chutney click here