Monday, 24 November 2008
2 cups Maida or all-purpose flour
2 tbsp hot oil
Salt to taste
½ cup peas
1 garlic (optional)
1 tsp cumin seeds
2 tsp finely chopped ginger
1 tsp turmeric powder
1 tsp mustard powder
5-6 chilies, finely cut
Spice powder (any garam masala)
Chopped coriander leaves
2 tbsp oil
Making the dough:
1. Sieve the flour and make a well at its center. Add 2 tbsp hot oil into the well. 2. Then mix it well.
3. Add an adequate amount of water to prepare semi-hard dough and knead it well. Cover it and keep aside for about 15-20 minutes.
4. When you start to make a covering for samosa, knead the flour again.
Making the filling:
1. First cook potatoes and cut them into small pieces.
2. Add cumin seeds, mustard seeds and turmeric powder in heated oil in a pan. When they begin to pop up, add onions to the oil and fry them, until they become translucent.
3. Then add fresh peas, garlic, ginger, chili and spice powder. Fry it for a few minutes.
4. Then add cooked potatoes. Fry the mixture in a low heat, until it becomes semi-dry.
5. Then add chopped coriander leaves and remove it from the heat. Let it cool down completely.
Now we have to stuff the filling in the dough to make a samosa.
6. Make lemon size balls of dough. Place the balls on a flat surface and press with a rolling pin to get an average thickness.
7. Cut it to make a half circle. Take one of the half circles. Dip your forefinger in water and line the edges of half circle with the wet finger. Then give it a shape of cone.
8.Stuff it with about 1 tbsp of prepared filling and seal it firmly. In the same way, make samosas with all the dough.
9. Heat enough oil in a frying pan. Deep-fry the samosa over a medium heat, until it becomes crispy and golden brown. Server it hot along with tomato sauce or tamarind chutney.
(You can also add chopped cashews or raisins to the filling in order to give a rich flavor. If you want to avoid high calories by frying, then bake the samosa in a pre-heated oven.)