Samosa.. Indian snack that you can easily found on any chaat shop, everywhere in India.Having hot samosa with hot cup of tea during rainy season goes very well. Monsoon is going on… Going on chaat shop for samosa in this rainy season.. drenched with water.. is somewhat hectic. Now from this article learn how to cook samosa.. and enjoy it with every sip of tea..
- Refined flour (maida) 1 cup
- Carom seeds (ajwain) 1/2 teaspoon
- Salt to taste
- Olive oil 5 tablespoons and for deep fry
- Potato 1 inch cubes, 4-5 medium
- Olive oil 2 tablespoon
- Ginger, chopped 1 inch piece
- Red chilli powder 1 teaspoon
- Dry mango powder (amchur) 1 teaspoon
- Cumin seeds 1 teaspoon
- Garam masala 1 teaspoon
- Salt to taste
- Green chillies chopped 3-4
- Fresh coriander leaves, chopped 2 tablespoon
- Green peas boiled 1/2 cup
- Sieve the flour and salt together.Transfer it in a bowl, add the oil and knead into a soft dough using enough water. Keep aside.
- Keep, covered with a damp napkin, for ten to fifteen minutes.
- Heat two tablespoons of olive oil in a pan.
- Add some ginger chilli paste.
- Saute for one minute and add the potato, green peas, amchur, coriander-cumin seed powder, garam masala and salt.
- Stir well. Now divide the dough to equal sized balls and roll them to thin oval shape.
- Cut to two halves and apply water to the edges.
- Make it like a cone (center straight part will come as the tip of the cone) and add a spoon full of the potato stuffing.
- Seal the edges by applying water.
- Heat oil in a wide pan and fry the samosa in the medium heat till they turn crisp and golden brown in color from all the sides.
- Drain on an absorbent paper and serve hot with green chutney.
Categorised in: Recipe