Some foods never go out of season. And our childhood favourite, the humble samosa is one such. Crisp and flaky, the samosa can be boasting of fillings more lavish than the usual boiled potatoes and peas. Mince chicken, spicy paneer, cheese, corn, vegetables and what have you! Here we bring to you the traditional samosa with potato stuffing that is the perfect teatime indulgence in our country and beyond.
Prep Time: 25 minutes
Cooking time:15 minutes
Level Of Cooking: Moderate
For The Dough:
1 cup all purpose flour (Maida)
Water to knead dough
2 tbsp oil
1/4th tsp ajwain
3-4 potatoes (boiled, peeled and mashed)
1/2 cup green peas (boiled)
1-2 green chilies (finely chopped)
1/2tsp ginger (crushed)
1 tbsp coriander finely chopped
Few chopped cashews (optional)
Few raisins (optional)
1/2 tsp garam masala
Salt to taste
Red chili powder to taste
1/2 tsp dry mango powder( Amchur)
Kneading The Dough:
Mix all the ingredients (salt, oil, ajwain) except water. Add a little water at a time. Pat and knead well into a soft pliable dough.
Cover it with moist muslin cloth and keep aside for 15 minutes.
For Stuffing :
In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and mix well.
Add green peas, cashews and raisins and mix well. Add coriander and keep aside.
To Make Samosas :
Make small balls of dough and roll it into a 4" diameter circle. Cut it into two parts like semi-circle. Now take one semi circle and fold it like a cone.
Use water to seal the sides while doing so. Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and drop samosas one by one in fairly hot oil. Deep fry till golden brown on a medium flame.
Serve samosa hot with green chutney, tamarind chutney, tomato ketchup or salsa.
Recipe Source: www.indianfoodforever.com