Samosa

Samosa

Disclaimer : 1.  This is not any mysore food. Viewers & Readers this is a evening snack recipe from rest of India.
 

 

Samosa

 

Ingredients List: makes 25 samosas

 

For Samosa Skin

Plain Flour (Maida) - 200g

Oil - 100ml

Salt to taste

Carom Seeds (Ajwain) - 1/2 tsp

Water as needed

 

For Samosa Filling

Potato - 5 medium sized

Peas - a handful

Onions- 2 (chopped into fine pieces)

Jeera - 1/2 tsp

Turmeric - a big pinch

Red Chilli Powder - 1 tbsp

Coriander Powder - 1tbsp

Jeera Powder - 3/4 tbsp

Garam Masala Powder -1tsp

Oil for Tempering

 

Oil for Deepfrying.

 

Samosa Skin :

1. Add oil, carom seeds & salt to plain flour and rub well.

2. Add little water at a time and make a stiff dough. Rest it for 15 min in refrigerator. It looks something like this:

 

 

3. Pinch a lemon sized portion from the dough and work it on a smooth surface. Using a rolling pin roll the dough into oval shape

 

Cut in the middle. You get two halves which can make 2 samosas. Folding explained in this picture:

After folding is done, folded samosas line up to be fried ..

Samosa Filling :

1. Cook potatoes, peel and mash it well.
2. If using frozen peas, defrost and keep them in warm water for 5 mins.
3. Heat 2 tbsp of oil, add jeera. When jeera turns brown, add onions and fry till they are soft.
4. Reduce heat and add turmeric, coriander powder, jeera powder, garam masala,
sprinkle 1 tbsp of water and mix well. Adding water prevents these masalas from getting burnt.
5. Add in salt and mix well. Now goes potatoes and peas. Mix spices and potatoes well.
6. Switch off the stove and taste the potatoes. Adjust salt n chilli if required.

Frying :
1. Spoon the filling inside the samosa skin and deep fry them in oil till they are light brown.
2. Drain them on a tissue paper. Fry all samosas.
3. Re-fry samosas till they are golden brown like this

Drain them at this stage  and  refry after few minutes to get crispy skin..

They are ready to eat with your favorite accompaniment.

Enjoyyy!!!!

Lakshmi