Samosa

One of the best snacks that everyone likes are crunchy Samosas. There is wide variety of samosas that  you can get  - Masala samosa,Moong Dal Samosa,Onion samosa,Punjabi Samosa,each one with a uniqueness to it.
I thought of making Potato n Peas Samosa today...crispy,hot samosa as a tea time snack :)
This was one of the requests i got from my friend ...so i made them and turned out yummy!!

A snippet from Wikipedia:
In Goa (India) and Portugal, samosas are known as chamu├žas, usually filled with chicken, beef, pork, lamb or vegetables, and generally served quite hot. They are an integral part of Goan cuisine and are a common snack in Portugal.

Try out these samosa and  if you like them, do make them when you have guests coming over!!







Ingredients:
  • 1 cup Maida/All Purpose Flour
  • 1/2 cup Whole Wheat Flour
  • a pinch of Baking soda
  • salt as per taste
  • 2 tbsp Semolina
  • 2 tbsp oil
  • 1 tsp Carom seeds
  • 1/2 cup warm water

For Stuffing:
  • 1 cup boiled and cubed Potatoes
  • 1/4 cup Peas
  • 1/4 tsp Mustard seeds
  • 1/4 tsp Cumin seeds
  • 1/4 tsp turmeric powder
  • salt as per taste
  • a pinch of sugar
  • Cilantro chopped
  • 1 green chili,chopped
  • 1/4 tsp  garam masala powder

Method:
  • In a bowl, add all purpose flour,wheat flour,salt,baking soda,carom seeds,semolina,oil and knead the dough. Add warm water little by little to make dough.Make the dough little hard.
  • Cover it with damp cloth and keep it aside for 30 mins.
  • Meanwhile start to make the stuffing. In a pan take oil and add mustard and cumin seeds.
  • When the mustard seeds starts to crackle then add potato and peas.
  • Add all powdered spices,salt,green chili,sugar and very less water.
  • Once its cooked add cilantro.
  • Turn off the heat.
  • Make lemon sized balls of the dough,  roll the balls into small rotis.
  • Now with a knife or pizza cutter , cut the roti in a semicircle.

  • Apply water to the edges of this roti and fold the two edges to make cone.

  •  Now put 1 tbsp of stuffing in it and fold the top edge of the cone.

  • Now seal the edges of samosa properly such that it will sit properly.

  • In a heavy bottom vessel, heat oil. Once the oil is hot enough,drop two samosa at a time.Do not overcrowd the pan.
  • Fry them at medium heat. Do not fry samosa at high heat.
  • Drain them on a tissue paper.
  • Serve hot with sauce or chutney and enjoy with your tea.



Tip:
  • You can optionally use pastry sheets to make samosa but the texture will vary.
  • When you are rolling roti to make samosa do not keep rest of the dough open.Cover it with damp cloth .

Enjoy Eating!!

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