Samosa

A samosa is a fried or baked pastry shell stuffed with fillings like vegetables, meat or fruits.

Makes/Serves:  10 to 12 pieces

Ingredients:

For samosa wrap:

•          1cup all purpose flour

•          2 tbsp Oil

•          ½ cup water (or as required)

•          Salt to taste

For the stuffing:

•          3 medium Potatoes (boiled and mashed)

•          ¼ cup green Peas (boiled)

•          1 Onion (finely chopped)

•          ¼ tsp Turmeric powder

•          ¼ tsp Cumin seeds

•          ¼ tsp Hing (Asafetida)

•          ¼ tsp Ginger-Garlic paste

•          ¼ tsp Red Chili powder

•          ¼ tsp Garam Masala

•          Oil for  deep fry

•          Salt to taste

Method:

For the dough:

•          In a bowl add flour, oil, and salt and mix them well. Then add water to knead the dough. (Add water little by little) Cover with a wet cloth and set aside for 30 min.

For the stuffing:

•          Now make the filling, in a pan add oil, and add mustard seeds, cumin seeds. Lets splutter them.

•          Now add onion and ginger -garlic paste, stir them for about 2min.Then add chill powder, turmeric powder, hing and garam masala powder and sauté them for few min then add potato and peas and add salt, fry them for about 2 to 3 min.

•          Now divide the dough into 5 to 6 equal portion and roll out each portion to circles .Now cut each round into half.

•          Now take one-half circle, and then brush the straight edges with a little water or oil, roll into a cone shape, (bringing the straight edges together) and press tightly to seal it. 

•          Now with a small spoon stuff the filling, into the cone. Again brush the exposed dough with a little water or oil, then fold over and press to seal.

•          Now repeat this process to make other samosas.

•          Now in a karai heat the oil and gently drop the samosa into the hot oil and fry till turn golden. Take them out on a kitchen towel.

•         Serve hot with any chutney.

Recipe Credit: From my Ma’s Rasoi

Cook Tip: