Total time : 50 minutes Servings : 14-15 Cuisine : Indian
Ingredients : For the Samosa Dough :
2 cups all-purpose flour
1 teaspoon carom seeds (Ajwain)
1/4 teaspoon salt
4 tablespoons oil
6 tablespoons water
For the Samosa Filling :
3-4 medium potatoes ,boiled ,smashed
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 teaspoons coriander seeds,crushed
1 teaspoon ginger,finely chopped
1 green chilly, chopped
1/4 teaspoon asafoetida (Hing)
1/2 cup green peas
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon amchur dried mango powder
1/4 teaspoon red chili powder
3/4 teaspoon salt to taste
oil, for deep frying
Instructions :
Step 1
To a large bowl, add flour, ajwain (carom seeds), salt and mix well.Add the oil and then start mixing with your fingers. Rub the flour with the oil until the oil is well incorporated in all of the flour. Now, start adding water, little by little and mix to form a stiff dough.Cover the dough with a moist cloth and let it rest for 40 minutes.
Step 2
Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds.Let the seeds sizzle for few seconds and then add the chopped ginger, green chili and hing. Cook for 1 minute.
Step 3
Add the boiled & mashed potatoes and green peas to the pan. Mix everything together.Add the coriander powder, garam masala, amchur, red chili powder and salt. Mix to combine. Once it's all well incorporated, remove pan from heat and let the filling cool down a bit.
Step 4
Once the dough has rested, give it a quick knead. Then divide the dough into 7 equal parts.Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.
Step 5
Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts.Take one part and apply water on the straight edge/side.
Now bring the two ends of the straight edge together and pinch them to form a cone. Pinch the pointed ends to make it a perfect cone shape.
Step 6
Fill the samosa with the potato filling, around 1 to 2 tablespoons. Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side to form a plate . Then pinch the edges and seal the samosa.Repeat the same process with remaining dough balls.
Step 7
Now heat oil in a kadai on low heat. Drop the shaped samosas into the oil. Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color. At this point, increase the heat to medium and fry until it gets nicely browned.And Voila !!!
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