Samosa is a popular Indian snacks. It is a fried or baked pastry filled with savory filling such as potato, onion, peas or chicken.
- all purpose flour: 1/2 cup
- sooji: 1/2 tbsp
- salt: 1/4 tsp
- oil: 1 1/2 tbsp
- lukewarm water: 1/4 cup
- potatoes: 2 large boiled peeled and chopped into very small cubes
- Onion: 1 small finely chopped
- cumin seeds: 1/2 tsp
- Asafetida : 1 pinch
- Green chilies: 2 finely chopped
- coriander powder: 1tsp
- garam masala: 1/4tsp
- Red Chilli Powder: 1tsp
- Chat Masala: 1/4tsp
- salt: 1 tsp
- oil: 2 tbsp
- green peas: 1/2 cup
- Oil for deep frying the samosa
Mix the flour, sooji, salt, oil and salt together.
Knead the flour without water till the oil is nicely absorbed into it. To know that the flour is ready take a handful of the flour and close your fist tightly. When you open your fist the flour should hold the shape.
Now knead the flour with adding little water at a time into a soft dough.
knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.
Heat the oil in a frying pan on medium high heat.
Add cumin seeds as cumin seeds crack, asafetida, add green chilies, coriander powder and stir for few seconds.
Add onion and fry till the onion turns transparent.
Next add green peas and turn heat to medium and stir until tender.
Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala, chilli powder and chat masala. Add more salt according to taste.
Let the filling cool to room temperature.
Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
Knead the dough for a minute.
Divide the dough into 4 equal parts and make into balls.
Roll each ball into 6-inch diameter circles and cut each circle in half.
Spread the paste lightly all along the edge of one semicircle.
Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
Continue filling the rest of the samosas.
Heat oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
Place the samosas in the frying pan a few at a time.
After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides.
If you use a high heat, the samosa crust will be too soft and not crispy.
Serve it hot with ketchup or green chutney and enjoy.
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