Samosa

Samosa is a popular Indian snack and need no introduction. Just one bite with a hot cup of tea is enough to wash away all the stress and bring back that smile on your face. The crispy outer layer and hot spicy filling inside with green or red chutney, is so comforting.

It is holidays and I have all the time in the world to empty my bucket list and major part of the list is kitchen related and about the things that I always wanted to make but could not due to lack of time. Samosa is on top of this list :)

Samosas are made in many different ways. Difference is mainly because of the ingredients we use in filling and for the crust. For the crust, we can use phyllo dough (which is readily available in the market), all-purpose flour or else whole wheat flour. We can use anything that we like for the filling. My favorite is spinach-cheese or potato-peas. We can either deep fry our samosa or those who are health conscious, go ahead and bake it. But traditionally, samosa is made with all-purpose flour and the filling consist of only potato and is deep fried.

I like my samosa deep fried, hot and spicy. and I am so pleased with the result and absolutely  thrilled to share my awesome recipe with you.  

This recipe is for 6 medium size samosas.

Ingredients:

For the crust:

1 cup All-purpose flour

Pinch salt

1/4 tsp carom seeds (ajwain)

water for kneading

oil for deep frying.

For filling:

1 large potato

1 tsp grated ginger

1 tsp chopped green chillies

1/4 tsp cumin seeds 

1/4 tsp turmeric

1/4 tsp chilli powder

1/4 tsp coriander powder

salt as required

Few Coriander leaves

1 tsp vegetable oil

Preparation:

For the crust:

In a bowl, take the flour. Add salt and carom seeds.

Now add oil and rub it onto the flour.

Add little water and knead into a smooth dough.

Cover and let it rest for 20 min.

In the meantime lets get started on our filling.

Wash the potato thoroughly under running water and pressure cook with skin. (or else cut them into little pieces and microwave with little water)

When done, cool and remove the skin and cut them into little pieces. Keep it aside. 

In a skillet, heat 1 tsp oil.

Add cumin seeds.

When seeds starts to splutter, add ginger and green chillies.

Add turmeric powder.

Take chilli powder and coriander powder in a small bowl and mix with little water and pour this mixture into the pan.

Now add potato and coriander leaves. 

Add salt as required and mix it well. Switch off the flame and transfer to a bowl. Filling is ready.

Now divide the dough into 6 dough balls.

Roll out in an oval shape.

Cut this into two halves

Brush the edges with water (it acts as glue)

Now take one corner and fold it inside to form a triangular shape and take the other side and put it on top and press it gently to close the edges.

Take it gently in your hands and spoon in the filling. Close the open ends.

Heat oil in a heavy bottom pan.

To check if the oil is ready, drop a pinch of dough and if it sizzles and comes back to the surface, your oil is ready.

Now drop the samosas one by one into the oil and deep fry in medium heat till they are golden brown.

Transfer to a tissue lined dish to absorb excess oil.

Have it with your favorite chutney.

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