Who doesn't love spicy potatoes wrapped in a golden crunchy exterior! This, Samosa, is the quintessential snack of Northern India. I have always wanted to try it and I can say it needs a bit of dexterity and patience. But it is all worth the effort.
This recipe makes about 8 - 10 Samosas.
For the outer covering, you will need -
1/2 cup - All Purpose Flour
1 teaspoon - Salt
2 tablespoons - Oil
1/4 - 1/2 cup - Lukewarm Water
Method -
Take the flour and the salt in a mixing bowl. Mix well with your hands. Now add the oil and mix well again, so that lumps are formed. Add lukewarm water, little by little, till you get a firm and soft dough. Set aside this dough for 30 minutes.
For the potato-peas filling, you will need -
2 - Medium sized potatoes (boiled and peeled and crushed with hand)
1/2 cup - Boiled Peas
2 teaspoons - Coriander seeds
4-5 - Red Chillies
4 teaspoons - Jeers/Cumin Seeds
1 - Clove
1/4 inch - Cinnamon stick
1 - Cardamom pod
Salt to your taste
Method -
Grind coriander seeds, cumin, red chilies, clove, cinnamon and cardamom to a coarse powder.
Now, add a couple of spoons of this powder with salt to the crushed potato and peas. Mix well. Taste and add salt or the spice mixture if you feel it is not adequate. Remember that when you fry, the spiciness reduces, so you an make this mixture slightly spicy to start with.
Making the Samosas -
Divide the dough into 4 - 5 equal sized balls. Take one ball and roll it on a oiled surface to a circle that is about 8cm in diameter. Do not use flour while rolling, if it feels sticky, use oil. Try to make it as thin as possible. This is a bit tricky. If it is thick, the Samosa will have a thick covering and not taste very good, if it is too thin, the stuffing can come out in the oil while frying. So, use yurt best judgment.
Once rolled, cut in half. Take one half and join along the circumference, with the diameter now shaped as a circle. Basically making an ice cream cone that you can hold between your thumb and forefinger. I am sorry I didn't take a pic of this, I couldn't as both my hands were messy! Hope you got the drift, else watch a video on you tube like this - http://www.manjulaskitchen.com/2007/04/19/samosa/
Stuff the cone with as much stuffing as possible, taking care not to overstuff. Close it on top too, making sure there is no opening anywhere.
Heat oil in a kadai, once hot (check by dropping a piece of the dough, it should sizzle), reduce the flame to medium - high and drop the Samosas one by one. Fry till they are golden brown and serve hot!
This recipe makes about 8 - 10 Samosas.
For the outer covering, you will need -
1/2 cup - All Purpose Flour
1 teaspoon - Salt
2 tablespoons - Oil
1/4 - 1/2 cup - Lukewarm Water
Method -
Take the flour and the salt in a mixing bowl. Mix well with your hands. Now add the oil and mix well again, so that lumps are formed. Add lukewarm water, little by little, till you get a firm and soft dough. Set aside this dough for 30 minutes.
For the potato-peas filling, you will need -
2 - Medium sized potatoes (boiled and peeled and crushed with hand)
1/2 cup - Boiled Peas
2 teaspoons - Coriander seeds
4-5 - Red Chillies
4 teaspoons - Jeers/Cumin Seeds
1 - Clove
1/4 inch - Cinnamon stick
1 - Cardamom pod
Salt to your taste
Method -
Grind coriander seeds, cumin, red chilies, clove, cinnamon and cardamom to a coarse powder.
Now, add a couple of spoons of this powder with salt to the crushed potato and peas. Mix well. Taste and add salt or the spice mixture if you feel it is not adequate. Remember that when you fry, the spiciness reduces, so you an make this mixture slightly spicy to start with.
Making the Samosas -
Divide the dough into 4 - 5 equal sized balls. Take one ball and roll it on a oiled surface to a circle that is about 8cm in diameter. Do not use flour while rolling, if it feels sticky, use oil. Try to make it as thin as possible. This is a bit tricky. If it is thick, the Samosa will have a thick covering and not taste very good, if it is too thin, the stuffing can come out in the oil while frying. So, use yurt best judgment.
Once rolled, cut in half. Take one half and join along the circumference, with the diameter now shaped as a circle. Basically making an ice cream cone that you can hold between your thumb and forefinger. I am sorry I didn't take a pic of this, I couldn't as both my hands were messy! Hope you got the drift, else watch a video on you tube like this - http://www.manjulaskitchen.com/2007/04/19/samosa/
Stuff the cone with as much stuffing as possible, taking care not to overstuff. Close it on top too, making sure there is no opening anywhere.
Heat oil in a kadai, once hot (check by dropping a piece of the dough, it should sizzle), reduce the flame to medium - high and drop the Samosas one by one. Fry till they are golden brown and serve hot!
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