Samosa Recipe | How to Make Samosa at Home | Indian Street Food Recipes

Samosa #Recipe

Samosa is a pyramid-shaped pastry stuffed with a savoury potatoes peas filling. It is calorie rich, deep fried, famous Indian appetizer/roadside snack. In this post, I am going to share a samosa recipe.

I know books are not featuring in my posts for a long time now. Of late I have been blogging about food only. I can't help it when the season is so festive. With Christmas over, we are on the cusp of the new year.

Yeah! I can't really believe that 2011 is going to be over in just a few days and I am sure most of us are making some new year resolutions or other. I know many would say, new year resolutions are crap, no one sticks to them. But, at the back of our mind, we do set some goals for ourselves. Wondering where this conversation is heading towards when you actually have a luring 'Samosa' picture at the beginning of the post!

I am ACTUALLY thinking of abstaining from deep fried food at least for the first month of 2012, so thought it was a good idea to indulge in these yummy samosas, one last time this year.

And why was I tempted to make them after all?

For Blog Hop Wednesdays, a bi-monthly event by Radhika, I am assigned Sukanya's Saffron Steaks, a beautiful blog about food and travel. As I was browsing through her space, I found she blogs from Kolkata. She has posted a number of recipes and when I saw this, I knew I had to make it soon. I have just tweaked the filling from being cauliflower based to potato based.

Check out what blog hoppers are up with

Samosa Recipe | How to Make Samosa at Home

This recipe makes 8 samosas.

Ingredients:

Dough:

1 1/2 cup AP flour.
1/2 tsp salt.
3-4 tbsp oil.
1/2 tsp carom/ ajwain seeds.

Filling:

3-4 large boiled potatoes peeled and mashed finely.
½ tsp cumin seeds
2 chopped green chillies
½ tsp garam masala
½ teaspoon mango powder.
½ tsp turmeric powder.
1 teaspoon salt
2 tablespoons oil
½ cup green peas.
1 small carrot grated.
2 tsp grated ginger.
2-3 tbsp peanuts
A handful of fresh coriander leaves chopped.

Process:

1. For the dough mix the AP flour, ajwain seeds, salt and oil together to make a dough. Use water little by little and knead the dough for about 1 to 2 minutes to make it smooth. Set the dough aside let it sit dough sit for at least 15 minutes before using it for the samosa.

2. For making the potato filling, heat the oil in a frying pan over medium-high heat. Add cumin seeds, as it cracks, add green chillies, grated ginger and sauté for few seconds. Next, add the peanuts and cook for a few minutes.

3.Add the mashed potatoes, grated carrot, peas and all the spices and cook for about 4-5 minutes. Add the chopped coriander leaves and mix well. Take the pan off the gas. Let the potato masala cool down.

4. Now to make the samosa knead the dough for a minute and divide it into 4 equal balls. Roll each of it into 6-7inch diameter round discs and cut each of them into half.

5. 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 3-4 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.

6. Heat oil in a deep pan on high heat. Once heated turn it to medium and after a minute add the samosas. Fry the samosas on medium-high until they turn a light golden-brown colour on all sides. Turn them when one side is done so that it is fried evenly on all sides.

7. 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.

Serve Hot with Tamarind Chutney, Green Chutney or Tomato Ketchup. Enjoy it with a cup of Tea or Coffee!

Notes:

1. Fry them over medium heat only. If the oil is too hot bubbles will form on the shell of the samosa and the samosa shell will not be crisp enough.

2. The oil added to the dough is important. Do not skip it, otherwise, the samosa shell will not be crisp.

3. Add the filling to the dough pastry only after it has cooled down to room temperature.

Thank you for stopping by! Cheers!