Samosa

Samosa:

Pyramid-shaped pastry stuffed with potatoes, peas and onion. With added cashews ,raisins and spices it gives a very spicy and rich taste.

This recipe makes 8 samosas.

Ingredients:

Dough:

1/2 cup AP flour.
1/2 tablespoon semolina flour.
1/4 teaspoon salt.
1 tablespoons oil.
1/2 tsp black onion seeds.
1/2 tsp ajwain seeds.


Filling:

3 large boiled potatoes peeled and mashed finely.
1 large onion chopped finely
1/2 teaspoon cumin seeds
2 chopped green chilies
1 teaspoon coriander powder
1/4 teaspoon garam masala
1 teaspoon mango powder.
1 teaspoon salt
2 tablespoons oil
1/2 cup green peas.
1 tsp grated ginger.
½ cup chopped cashews and raisins.

For the dough mix the AP flour, semolina, ajwain seeds, black onion seeds, salt and oil together to make dough. Knead the dough for about 1 to 2 minutes to make the dough smooth. Set the dough aside let it sit dough sit for at least 15 minutes before using it for the samosa


For making the potato filling, heat the oil in a frying pan on medium high heat. Add cumin seeds, as it cracks, add green chilies, grated ginger, chopped onions and stir for few seconds. Next add green peas, cashews and raisins and stir. Add the mashed potatoes and stir-fry for about 4 minutes. Stir in all the spices and heat for 5 minutes. Take the pan off the gas. Let the potato masala cool down.

Now to make the samosa knead the dough for a minute and divide it into 4 equal balls. Roll each of it into 6-inch diameter rotis and cut each roti in half. Now fold the half roti into a cone shape. Pinch the side of this cone so that it is completely sealed. Use some water at the edges to help in sealing. Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.

Heat oil in a frying pan on medium heat. Fry the samosas in the frying pan. until the samosas turn a light golden-brown color on all sides. Turn them when one side is done so that it is fried evenly on all sides. If the oil is too hot bubbles will form on the shell of the samosa. Turn your gas low if that happens. Put samosas 2-3 at a time so that the pan is not crowded or it depends on the size of the pan.

Once fried put the samosa on a paper towel so that excess oil is soaked out.

Samosas are an excellent snack and perfect with tea. Serve it hot with tamarind chutney or ketchup.