Samosa (How to make Samosas)
Making the Samosas
In India 'Samosa' is very popular snacks. It is made with potatoes & peas. It is served with red & green chutney. Samosas are triangular in shape and deep fried in oil.
Ingredients
For Cover
All-Purpose flour (Maida) 11/2 cup
Cooking Soda 1 tsp
Salt to taste
Oil 2 tbsp
Water to knead dough
For Filling
Potato (big) 2, boiled & crumbled
Green peas -1/2 cup, boiled
Dry fruits - Cashew nuts, ground nuts, almonds - broken
Raisins 10-12 pieces
Fresh Coriander leaves, chopped
Asafoetida (Hing) a pinch
Ginger paste 1 tbsp
Garlic paste 1/2 tbsp
Cumin powder (Jeera powder) 1 tsp
Red chili powder 1 tsp
Turmeric powder (Haldi) 1/2 tsp
Bay leaves 2
Dry Mango Powder (Amchur) 1 tsp
Salt to taste
Sugar 1/2 tsp (optional)
Oil to fry
Method
1. Take maida, cooking soda, salt & oil. Mix it and knead a dough. Make soft pliable dough.
2. Cover it with moist Muslin cloth and keep aside for 15 minutes.
1. Take maida, cooking soda, salt & oil. Mix it and knead a dough. Make soft pliable dough.
2. Cover it with moist Muslin cloth and keep aside for 15 minutes.
For Filling
1. Heat oil in a pan add tej pata, hing, ginger paste & garlic paste. Saute for few mins.
2. Add cumin powder, red chili powder, turmeric powder, salt & sugar. Saute for 1 min.
3. Then add crumbled potato & peas. Spray little water and cook over medium flame for a few minutes, approx 3-4 mins.
4. Add cashew nuts, ground nuts, almonds and raisins.
5. Then turn off the heat and add amchur powder.
1. Heat oil in a pan add tej pata, hing, ginger paste & garlic paste. Saute for few mins.
2. Add cumin powder, red chili powder, turmeric powder, salt & sugar. Saute for 1 min.
3. Then add crumbled potato & peas. Spray little water and cook over medium flame for a few minutes, approx 3-4 mins.
4. Add cashew nuts, ground nuts, almonds and raisins.
5. Then turn off the heat and add amchur powder.
6. Add coriander leaves and keep aside.
Making the Samosas
1. Divide the dough and shape into balls.
2. Roll each ball with the rolling pin like puris.
3. Take a knife and cut it into two parts like semi-circle.
4. Now take one semi circle and fold it like a cone. Seal the cone with water.
5. Now stuff the cones with the filling and seal the third side using water.
6. Heat oil in a wok/kadai and deep fry till golden brown. Fry on a medium flame.
2. Roll each ball with the rolling pin like puris.
3. Take a knife and cut it into two parts like semi-circle.
4. Now take one semi circle and fold it like a cone. Seal the cone with water.
5. Now stuff the cones with the filling and seal the third side using water.
6. Heat oil in a wok/kadai and deep fry till golden brown. Fry on a medium flame.
7. Remove onto absorbent paper.
8. Serve samosa hot with tamarind chutney and green chutney.
9. Enjoy with cup of tea.
8. Serve samosa hot with tamarind chutney and green chutney.
9. Enjoy with cup of tea.
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