Samosa
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Posted on Sat 13 Aug 2005
(705 reads)
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Ingredients:
For the covering:
Flour 2 cups
Salt 1/2 tsp
Hot Oil 4 Tbsp
Water 4 Tbsp
For the filling:
Potatoes medium 5
Green peas 1/2 cup
Onion chopped 1 medium
Grammasala 1/2 tsp
Chili powder 1 tsp
Lemon juice 1 tsp
Coriander powder 1 tsp
Bay leaves few
Coriander leaves few
Turmeric 1/2 tsp
Cumin seeds 1/2 tsp
Salt to taste
Oil for frying
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Directions:
Seive the flour and add salt. Add the 4 tbsp of hot oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4 tbsp water or a little bit more .
Make the dough into a stiff ball.
Empty the ball out on to clean surface and Knead the dough for about 10 minutes or until it is soft.
Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag.
Set aside for 30 minutes or longer.
Boil and peel potatoes. Mash them and keep aside
Boil green peas and keep aside.
Heat oil in kadai and add cumin seeds and bay leaves. When they stop spluttering add chopped onions . Fry them till them are in light golden brown.
Add turmeric and fry a little and add potatoes, green peas, salt, chili powder, coriander powder and garam masala.
Fry for 5-10 mins and add lemon and remove from flame.Add corainder leaves and mix well. Let it cool.
Knead the dough again and divide it into puri sized balls. keep covered the other balls while you work with a ball. Roll this ball out into not so thin round. Cut it into half with a sharp knife.
Pick up one half and form a cone. Glue this sides together with a little water or with maida mixed in litte water. Fill the cone with about 2 tsps of the potato mixture.
Close the top of the cone by sticking the edges together with a little water or maida paste
Heat kadai and add oil enough for deep frying. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel .
Serve hot or warm with mint or tamarind chutney
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