Recipe Yields: 16 Samosa’s
Samosa(Pronounce as Sa Mousa) is the popular snack in india which is a stuffed pastry in a triangular shape. Usually the stuffing is made of potatoes, green peas, peanuts and some spices and then the pastry is deep-fried in oil. Samosa are often served with tamarind chutney and green mint chutney.
This is the first time I have tried making this at home but needless to say the outcome was great and satisfying.
For the crust:
- 1 1/2 cup all-purpose flour
- 1 tablespoon ghee/Clarified butter
- 1/2 teaspoon ajwain/carom seeds
- 1/2 teaspoon salt
- 1/4 cup warm water to knead the dough
Take everything mentioned above for the crust in a large bowl except water. Slowly add water and knead the dough. Dough should not be sticky or it will be difficult to handle. Once done keep it aside covered.
Meanwhile prepare the stuffing for samosa:
- 2 medium-sized potatoes, boiled, peeled and roughly mashed
- 6-7 curry leaves
- 1 cup frozen green peas, thawed
- 1 teaspoon coriander powder
- 1/4 teaspoon red chilli powder
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala powder
- 1/3 cup slightly roasted peanuts in oil
- 1 tablespoon oil
- 2 green chillies, deveined and chopped
- Oil for deep-frying
- Heat oil in a pan over medium high heat, add cumin seeds and let it get brown.
- Add green peas followed by turmeric powder, red chilli powder, coriander powder, garam masala powder, chopped curry leaves, green chillies and salt. Cook for 2-3 minutes.
- Add peanuts and boiled potatoes to the pan and mix everything gently. Switch off the gas and transfer the filling in a bowl and let it cool down.
- Meanwhile divide the dough into 8 equal parts and roll each of them such that they are smooth and without cracks.
- Now take one portion and roll it into a circle about 6 inches in diameter.
- Cut into two equal parts in semi-circle using a knife or pizza cutter.
- Now take one of the semi-circle and fold it like a cone and hold in between your index finger and thumb for the filling.
- Spoon the filling in the cone and seal the third side by using a drop of water as glue.
- Repeat the steps 5-8 for the rest of the portion balls.
- Once done heat oil in a deep skillet and fry the samosa’s until golden brown and crispy from both the sides.
- Serve warm with tomato ketchup and enjoy.