Samosa

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SMALL INTRODUCTION:
One of the most popular snack in India. It is available in most snacks shops/sweet shops. I am not sure of the original recipe. I think its all about the kind of spices/masala added with the filling. It is quite simple and not too much time and stress etc., I tried to take samosa making photos but its very hard to wash hands every time to take  pictures. Although I have managed to take a few. Samosa is a street food in India, so you can get it every where. like cheese curds in Wisconsin. But when I moved to United States, almost after a week, I saw the samosa in Indian grocery shop. When I tasted it they were not the same samosas how it used to be in India. After that I thought I can make much better than what we get here. Just you have to follow the steps 


SAMOSA
                   

 Prep Time : 25 Mins
Cook Time : 15 Mins 
Makes : 6 - 8 Samosa's

Ingredients for Filling
  • Potatoes / Aloo - 2 
  • Oil - 2 tbsp
  • Jeera seeds - 1/2 tsp 
  • Ginger + Garlic paste - 1/2 tsp
  • Green peas - 1/4 cup (i used frozen)
  • Turmeric powder / Haldi - a pinch
  • Coriander powder / Dhania powder - 1/2 tsp
  • Garam masala powder - 1 tsp
  • Aamchur powder / Mango powder - a pinch
  • Salt to taste 
  • Coriander leaves  - 2 tsp , chopped 
Ingredients for Samosa crust
  • Maida / All purpose flour - 2 cups
  • Oil - 3 tbsp
  • Salt - 1/4 tsp
  • Ajwain  / Carom seeds - 1 tsp (Crushed)
  • Oil - 400 ml (to deep fry)
Method for Crust
  1. Take a large bowl add flour, oil, salt & ajwain mix with water and make firm dough
  2. Cover in a muslin cloth / cheese cloth or plate for about 15 mins.

Method for Filling
  1. Wash and peel the potatoes and cook in the pressure cooker or microwave and mash  
  2. Heat oil in a pan add jeera seeds allow to splutter.
  3. Then add  turmeric powder, ginger + garlic paste , peas  stir fry for few mins on low flame
  4. Add coriander powder, garam masala, aamchur powder stir fry 
  5. Add mashed potatoes , salt and coriander leaves mix well and keep aside


Method for Samosa's
  1. Divide the small portions and make a medium size balls and keep aside
  2. Roll into sized balls and make into oblong shape using a roller
  3. Cut into half and make a cone shape (as shown in the picture) 
  4. Fill the potato filling and close the edges with the help of water
  5. Repeat the same procedure with remaining dough and filling
  6. Heat the oil in a wok , Deep fry until it becomes crisp and golden brown color
  7. Serve hot with sweet and mint chutney
  8. Most imp make the back bone of the samosa it will stand properly.

Important tips.

Most important in samosa the ratio to butter and flour.

1 kg floor = 200 gm of ghee.

essentially the dough of samosa must be hard or the covering will became oily or brittle.

just mash the potato don't grind them very fine.

The oil should not be hot it should be just around to get bubbles when you put the samosa in them.

Cook the samosa on low to medium flame . so that the dough will get time to crispy covering.

If you cook in hot oil the outer covering will get cooked but the inside dough will remain raw. 
It will also  not stay crispy for longer time.



Comments

Unknown said…
They look delicious!!
July 27, 2015 at 7:08 PM
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