Samosa


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A famous mumbai roadside snack - samosa, which taste best when served hot…

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Preparation Time: 
Cooking Time: 
Makes 4 samosas
Show me for samosas


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)

Other Ingredients
oil for deep-frying

For Serving
green chutney

Method
For the dough

  1. 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.

For the stuffing

  1. Heat the oil in a non-stick pan and add the cumin seeds.
  2. When the seeds crackle, add the asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds.
  3. 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.
  4. 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.
  5. Add the coriander, mix well and cook on a medium flame for another 1 minute, while stirring continuously.
  6. Divide the stuffing into 4 equal portions and keep aside.

How to proceed

  1. Knead the dough well till smooth and elastic and divide the dough into 2 equal portions.
  2. Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval.
  3. Cut the oval horizontally into 2 equal portions using a knife.
  4. Take a portion and join the edges to make a cone.
  5. Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.
  6. Repeat with the remaining dough and stuffing to make 3 more samosas.
  7. 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.
  8. Serve hot with green chutney.
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 on 19 Dec 12 09:30 AM


Like all other Tarlaji's recipes this is also a hit recipe