Thursday 5 March 2015

Samosa




Ingredients:

  • For The Dough
  • 1/3 cup plain flour (maida)
  • 1/2 tsp melted ghee
  • a pinch of carom seeds (ajwain)
  • salt to taste

  • For The Stuffing
  • 3/4 cup boiled and peeled potato cubes
  • 1/3 cup boiled green peas
  • 1 tbsp oil
  • 1/2 tsp cumin seeds (jeera)
  • a pinch of asafoetida (hing)
  • 1 1/2 tsp ginger-green chilli paste
  • 1/2 tsp garam masala
  • 1/4 tsp dried mango powder (amchur)
  • 1/4 tsp whole coriander (dhania) seeds
  • salt to taste
  • 1 tbsp finely chopped coriander (dhania)
  • oil for deep-frying

  • For Serving
  • Sweet red chutney

Method

  1. For the dough
  2. Combine all the ingredients in a bowl and knead into a stiff dough using enough water. Cover the dough with a dish or a wet muslin cloth and keep aside for 10 to 15 minutes.
  3. For the stuffing
  4. Heat the oil in a non-stick pan and add the cumin seeds.
  5. When the seeds crackle, add the asafoetida and ginger-green chilli paste and saute on a medium flame for a few seconds.
  6. Add the potatoes and green peas, mix well and cook on a medium flame for 2 to 3 minutes. Mash lightly using the back of the spoon.
  7. Add the garam masala, dry mango powder, coriander seeds and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  8. Add the coriander, mix well and cook for another 1 minute, while stirring continuously.
  9. Divide the stuffing into 4 equal portions and keep aside.
  10. How to proceed
  11. Knead the dough well till smooth and elastic and divide the dough into 2 equal portions.
  12. Roll out a portion of the dough into oval.
  13. Cut the oval horizontally into 2 equal portions using a knife.
  14. Take a portion and join the edges to make a cone.
  15. Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.
  16. Repeat with the remaining dough and stuffing to make 3 more samosas.
  17. Heat the oil in a kadhai and deep-fry the samosas on a medium flame till they turn golden brown in colour from both the sides. Drain on absorbent paper.
  18. Serve hot with Mithi red chutney.

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