Indian Samosas
Ingredients:
For the dough:
All purpose flour- 2 cups
Carom seeds / Ajwain- 1/2 tsp
Salt to taste
Water to mix.
Oil or ghee - 1 tbsp
Oil or ghee - 1 tbsp
Knead this into a firm stiff dough (if u make it soft it will absorb lot
of oil) by first mixing the oil and flour then gradually add water for a
shortbread like crusty flaky crispy samosa.
Cover with a damp cloth and leave it aside for 15 -20 mts
For the filling:
Potatoes- 2-3 medium sized mashed coarsely
Cumin seeds/jeera -1 tsp
ginger - 1 inch chopped
Chili powder- 1 tsp (use paprika for reduced heat)
Coirander powder -1 tsp
Garam masala - 1/2 tsp
Amchoor/Mango powder - 1 tsp
Salt to taste
Coriander leaves - a small bunch
Cooking oil- for deep frying.
Method:
Heat 2-3 tsp cooking oil into it add the cumin seeds when it roasts add
ginger saute for a minute then add the potatoes and all the spices given
above Mix everything well without mashing too much. Switch off heat
when the mixture becomes dry and sprinkle coriander leaves.
Divided the rested dough into equal portions and spread one ball into a
medium thin disc(Do not add too much flour to dust it will burn in the
oil instead use oil itself so it does not stick ). Do not make thin
discs it will crack or break while frying. Cut it into two and make a
cone as shown in pic by sealing the edges with a dab of water.
Put the filling until 3/4 th then seal the edges.Slightly bend and make the samosa stand on the plate as shown.
*The trick of getting smooth even colored samosa without blisters is
heat oil to medium hot only and put 3-4 samosas at a time (do not over
crowd) they should be submerged in oil.
Allow it to cook for 10 minutes check to make sure its browning
evenly(This ensures the samosas stay crisp for longer period of time.)
. Once that is attained then increase heat little bit for even browning
reduce heat again remove samosas into a paper napkin and repeat frying
until all the batches are over.
Serve hot samosas with
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