Samosa

    Samosa is one of the first Indian snacks that gained popularity outside India. Today it is eaten on a regular basis by
    Indians and non-Indian alike. It is spicy, tasty and extremely difficult to stop eating once you start!

    Serves 6:
    Preparation time: 1 hour


    Ingredients:

    For Samosa Stuffing:
  • Potato, boiled, peeled and mashed – 6 large
  • Cumin Seeds – 1 teaspoon
  • Coriander Seeds –1 teaspoon
  • Onion, chopped – 1 large
  • Green Chilli, finely chopped – 1
  • Peas – 50 gms
  • Red Chilli Powder – 1 teaspoon
  • Coriander Powder – 1 teaspoon
  • Cumin Powder – 1 teaspoon
  • Garam Masala – 1 teaspoon
  • Amchur Powder (Dried Mango Powder) – 1 teaspoon (Optional)
  • Fresh Coriander, freshly chopped – 1 small bunch.
  • Oil – 50 ml
  • Salt – 2 teaspoon or to taste.

    For Pastry:
  • Flour – 500 gm
  • Salt – 1 teaspoon
  • Oil – 5 tablespoon
  • Water – 150 ml


    Method for Samosa Stuffing:
  • Heat oil in a pan. Add cumin seeds, coriander seeds and fry for 3-4 seconds. Add onions, green chilli and fry till they are
    golden brown.

  • Add potato, peas and mix well. Add red chilli powder, coriander powder, cumin powder, garam masala, amchur
    powder, coriander, salt and mix well.

  • The samosa stuffing is now ready. Keep aside in a bowl and allow it to cool down.


    Method for Samosa Pastry:
  • Take flour in a large mixing bowl. Add salt and 5-6 tablespoons of oil in it.

  • Make a well in the centre and slowly add small quantities of water until you have a smooth pliable dough. Carry on
    kneading the dough well until it is fairly firm. Keep covered with a wet cotton cloth/kitchen towel until you are ready to
    use it.

  • Divide the dough into small balls. Flatten each ball with your hands and place on a floured surface. Using a rolling pin,
    roll out the flattened ball (using a bit of dry flour) into a circle of about 10 cm in diameters.

  • Cut it into half from the centre to form a semi-circle.


    Method for Samosa:
  • Make a triangle or cone shape with the semi-circle and stuff it with the samosa stuffing.

  • Seal the dough from all sides with water to prevent opening in oil.

  • Heat oil in a large frying pan. When thoroughly hot, reduce heat to medium and add 2-3 samosas to the oil at a time.
    Leave enough room in pan to turn over the samosa.

  • Fry them till they are golden brown. Turn occasionally to ensure all sides are cooked.

  • Remove from oil and keep on a kitchen towel to remove excess oil. Serve hot with chutney.


    Variation:
    Samosa pastry requires a lot of time and hard work. Use spring roll pastry as a substitute. This is readily available at
    most Asian shops. Change the filling to whatever vegetables you have, i.e. cauliflower, broccoli, beans sprouts, carrots,
    peas, sweet corn and others.


    Tips:
    Samosas can be frozen either before or after frying! Make them in a day and eat over many!
Samosas - ready to fry and eat!

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