Samosa Video or How to make Samosa Video by Tarla Dalal
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Samosa Recipe (Mumbai Street Style Samosa) Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
25 Mins
Total Time
40 Mins
Makes
4.00 samosas
Ingredients
For Samosa Dough
1/3 cup plain flour (maida)
1/2 tsp melted ghee
a pinch of carom seeds (ajwain)
salt to taste
For The Samosa Stuffing
3/4 cup boiled 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 For Samosas
oil for deep-frying
For Serving With The Samosas
Method
For the samosa dough
- To make the samosa dough, 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 samosa stuffing
- To make the samosa stuffing, heat the oil in a non-stick pan and add the cumin seeds.
- When the seeds crackle, add the asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds.
- 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.
- 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.
- Add the coriander, mix well and cook on a medium flame for another 1 minute, while stirring continuously.
- Divide the stuffing into 4 equal portions and keep aside.
How to proceed to make the samosas
- Knead the dough well till smooth and elastic and divide the dough into 2 equal portions.
- Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval.
- Cut the oval horizontally into 2 equal portions using a knife.
- Take a portion and join the edges to make a cone.
- Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.
- Repeat with the remaining dough and stuffing to make 3 more samosas.
- 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 the samosas on absorbent paper.
- Serve the samosas hot with green chutney.
See step by step images of Samosa Or How To Make Samosa Recipe
