Samosa

Samosa is a fried or baked triangular pasty with a savory filling of potato,peas and onions.It is often enjoyed with chutney. It is a popular snack enjoyed by the Indians.

Samosas are crispy,flaky, delicious and a perfect appetizer for any occasion. Hot samosas are enjoyed by people along with chutney and a hot cup of tea.

Recipe

Samosa Dough

• 1 cup all purpose flour or maida
• 1 cup wholewheat flour or atta
• 1 teaspoon ajwain or carom seeds
• 1/4 teaspoon salt
• 1/4 cup oil
• water to knead the dough

Samosa Filling

• 4 medium potatoes (boiled and mashed)
• 1/2 cup green peas (cooked in warm water)
  
• 2 tbsp oil
• 1 tsp cumin seeds
• 2 tsp  coriander seeds
  
• 1 tsp chopped ginger and garlic
• 1 green chili chopped
• 1/4 tsp hing asafoetida
• 1/2 tsp dried mango powder
  
• 1 tsp coriander powder
• 1/2 tsp chili powder
• 1/2 tsp garam masala
• 1tsp salt or to taste
  
• Oil for frying

INSTRUCTIONS

Preparation of Samosa Dough

• To a large bowl, add flour, carom seeds, salt and mix well.
• Add the oil and then start mixing with your fingers. Rub the flour with the oil until the mixture resembles crumbs.
• Now, add water, little by little and mix to form a stiff dough. 
• Cover the dough with a moist cloth and let it rest for half an hour.

Potato filling

• Heat oil in a pan on medium heat. Once the oil is hot, add the cumin and coriander seeds.
• Let the seeds sizzle , then add the hing, chopped ginger, garlic and green chili. Cook for a minute.
• Add the mashed potatoes and green peas.Mix well.
• Add all the spices and mix again.  Remove pan from heat and let it cool.

Making Samosa

• Divide the dough into 10 equal parts.
• Roll one dough ball into a circle-oval kind of shape and then cut it into two parts.
• Take one part and apply water on the edges.
• Now bring the two ends of the straight edge together and pinch them to form a cone. 
• Fill the samosa with the potato filling and apply water all around the corners of the cone and pinch the edges and seal the samosa.
•  Repeat the same process with remaining dough. 
• Heat oil in a kadai on low heat. When oil is ready, drop the samosas into the oil.
• Fry on low heat till samosa becomes firm and light brown in color. Now, increase the heat to medium and fry until it gets nicely browned.
  
• Enjoy hot samosas with mint and tamarind chutney.