Samosa

Samosa !!! Samosa is everyone's favorite. Yesterday only I made these delicious samosas and in my family everyone loved it.  Earlier I don't use to add garlic in potato filling but when I came to know that my Father-in law likes garlic flavor in the filling so I thought to give it a try. This time I added garlic and I also loved that test. It's depends on your choice to select filling according to your taste, there is no hard and fast rule..

RECIPE:

Cooking time: 20-25 mins

Preparation Time: 20-25 mins

Ingredients:

For Dough:

• All purpose flour/maida: 1& 1/2 cup
• Salt to taste
• Oil: 1 & 1/2 tbsp

For Stuffing:

• Potato: 2 medium( Boiled and roughly smashed)
• Green peas: 1/4 cup
• Turmeric pwd: 1/4 tsp
• Cumin pwd: 1/3 tsp
• Chilli pwd: 1/4 tsp
• Ginger-garlic paste: 1 tsp(optional)
• Mustard seed: 1/4 tsp
• Cumin seed: 1/2 tsp
• Coriander leaves: 2 tbsp( finely chopped)
• Salt to taste
• Oil for deep frying

Method:

Combine the maida, salt and oil and mix well. Make a farm and smooth dough. Keep aside.

Now heat tbsp oil in kadai/pan and add mustard seed and cumin seed, when they start spluttering                then add the ginger-garlic paste and cook for awhile.

Now add green peas and cook for 2-3 mins, add turmeric pwd, cumin pwd, chilli pwd and salt and cook for another 1 min.

Add potato and coriander leaves and mix well cook for min and switch off.

Now divide dough into equal size ball.

Divide potato mixture into equal size ball.

Roll out the ball into thin puri and divide into 2 parts by cutting through center.

Now take a semi-circle piece, and make a fold in the shape of a triangle. Seal along the fold and place a ball of the stuffing inside. Wet your finger and run it along the edges of the dough with water and seal to enclose the stuffing.

Press the ends firmly so that the filling does not come out during the deep frying process.

Heat sufficient oil in pan/kadai.( Heat the oil till hot but not piping hot.)

Drop 2-3 samosas into the oil slowly and deep fry them  on low to medium heat till golden brown. 

Remove onto absorbent paper and serve hot with green chutney or tomato ketchup.

Note: 

The dough should not be very soft otherwise samosa will not be that crisp.

Ginger-garlic paste is optional.