Samosa has to be one of the most famous snack in India. From Sunday morning breakfasts option to snacks for parties, you can have Samosas anytime of the day.
It comes with various types of fillings, Aaloo matar filling, paneer, noodles, vegetables, meat, eggs, soya, chola, mushrooms, baby corns or anything else you can think of.
Ingredients
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All purpose flour - 2 Cups
Cumin seeds - 1 tea spoon
Green chilli - 3 chopped
Green peas - 1/2 Cup boiled
Salt - to taste.
Turmeric - 1 tea spoon.
Coriander powder - tea spoon
Coriander (chopped)
Garam masala - 1 pinch
Potato - 2-3 medium sized boiled and mashed
Red chili powder - 1/4 tea spoon
Ajwain - 1 tea spoon
Oil - to fry
Ghee or Oil - 100 ml
Method
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1. For the filling of Samosas : Heat oil in a pan add cumin seeds, chopped green chili, green peas, salt, turmeric powder, coriander powder, chopped coriander, chili powder, a pinch of garam masala saute it for 2 to 3 minutes.
2. In this add boiled and mashed potato mix it well and fry it for 2 minutes, then switch off the flame.
3. Making the dough for samosas: Take a bowl add all purpose flour, ajwain, salt, oil or ghee and make it into a stiff dough by adding water and keep it a side for 30 minutes.
4. Divide the dough into medium-sized balls. Roll each ball into a flat circle.
5. Make it as thin as possible Cut the circle into two semi-circles or half-moons using a knife.
6. Take a semi-circle and apply the water to all sides. Roll up one semi-circle of dough into a cone.
7. Drop the filling into the cone. The cone should be 3/4 full, leaving some dough at the end for you to seal the cone.
8. Once filled seal the edges and fry them in a medium heat oil till cripy golden brown in color. Serve hot.
-------------
1. For the filling of Samosas : Heat oil in a pan add cumin seeds, chopped green chili, green peas, salt, turmeric powder, coriander powder, chopped coriander, chili powder, a pinch of garam masala saute it for 2 to 3 minutes.
2. In this add boiled and mashed potato mix it well and fry it for 2 minutes, then switch off the flame.
3. Making the dough for samosas: Take a bowl add all purpose flour, ajwain, salt, oil or ghee and make it into a stiff dough by adding water and keep it a side for 30 minutes.
4. Divide the dough into medium-sized balls. Roll each ball into a flat circle.
5. Make it as thin as possible Cut the circle into two semi-circles or half-moons using a knife.
6. Take a semi-circle and apply the water to all sides. Roll up one semi-circle of dough into a cone.
7. Drop the filling into the cone. The cone should be 3/4 full, leaving some dough at the end for you to seal the cone.
8. Once filled seal the edges and fry them in a medium heat oil till cripy golden brown in color. Serve hot.
Cooking Time (mins): 20 Minutes
Preparation Time: 10 Minutes
Yield: 4-6
Preparation Time: 10 Minutes
Yield: 4-6
