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Samosa | Preparation time: Under 30 minutes |
| READ REVIEWS (0) | | Samosa is a common snack in South Asia, in countries such as India, Pakistan and Nepal as well as Bangladesh. | | | | | | Ingredients | For the Pastry
- 1 1/2 cups all purpose Flour
- 1/4th cup oil
- 1/8th cup water
- Salt 1 teaspoon
- Red Chili powder 1/4 th teaspoon
For the filling
- 4 medium Potatoes, boiled and mashed coarsely
- 1/2 cup green Peas, cooked
- 1/2 tsp Garam Masala
- 1/4 tsp Pepper
- Salt to taste or 1 teaspoon
- 1/4 tsp Red chili powder
- 1 tsp Dry Mango Powder or Amchur
- 1/2 tsp Cumin powder
- 3 Tablespoons Oil
- 1/2 Cumin seeds
- A pinch of Asafoetida
- 1 finely chopped Green Chili
- 1 teaspoon lemon juice
- Oil for frying
| Preparation Method |
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- First make the filling.
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- Heat oil and season it with cumin seeds, Asafoetida or "Hing" and finely chopped green chilies.
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- Then add the mashed potatoes and the peas.
- Now put in all the masalas like the garam maslala, pepper, red chili powder, dry mango powder and cumin powder.
- Mix well and let it cook for 5-6 minutes covered.
- Add the lemon juice and mix well. Then remove and keep aside. Let it cool.
- Now make the pastry.
- Mix the flour, water, oil, salt and red chili powder to make a stiff dough. Keep aside.
To put the Samosa together
- Cut the pasrty dough into 4 equal parts.
- Take a piece of one of the 4 parts the pastry dough.
- Roll it out into a round about 6 to 8 inches in diameter.
- Cut it in two parts (like semi-circle).
- Moisten the straight edge with a finger dipped in water.
- then take one semi circle and fold it in a shape of cone .
- Stuff about a tablespoon of the potatoes-peas mixture in that cone and seal the top edge with a drop of water on your finger and press the edges together.
- Make all the Samosas this way. Keep both the samosa and dough covered with a towel.
- Heat oil and deep fry the Samosas.
- Fry 4 to 5 at a time for about 2 to 3 minutes turning once after 1 minute or Fry the samosa to a rich golden brown.
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