Samosa

With my new job, I am not getting time to cook much. So this weekend I decided that I should make an elaborate lunch and also should give my hands to try something challenging. Saturday morning went in household chores but still I managed to cook breakfast. Breakfast was Handvo in appam pan. But for lunch we decided to eat outside and buy groceries on our way back home. Living out of India means you have to plan indian groceries on a weekly basis.

It was a rainy day and World cup was going and that particular day India was playing. I wanted to eat samosas but good samosas So it meant I have to travel around 12 kms to have it. So I thought lets make it. So I started surfing online for perfect samosa. Also I wanted to make Tiwari style samosa. Now you will be wondering what it is. If you are from Kolkata you know what I am talking about. Tewari samosa has a potato filling which is a little blackish in colour and garam masala is there.

Recipe

Ingredients

For Dough

2 cups flours

3 TBSP oil/ ghee

Salt to taste

1 TSP each of kalonji and ajwain

½ cup water or more

Filling:

6-7 boiled and pealed potatoes at room temperature

½ cup boiled peas (optional)

A handful of coriander and mint leaves

2 Pcs Green chillies

2’ Ginger PCS

Spices

½ TSP each of black pepper powder, black salt, cumin powder, coriander powder, whole coriander, red chilli powder, chilli flakes

1 TBSP dry mango powder, kasturi methi

½ TSP Coriander Seeds

¼ TSP Garam masala

2 TSP Oil

Steps:

Dough:

Mix all the ingredients in a mixing ball except water in a mixing ball. Rub the oil with the flour till it resembles bread crumbs. Start adding water and knead it to dough consistency. The stiffer the dough the crispier the samosa will come. So please don’t add water at once. Cover the dough with a damp cloth and keep aside for at least 30 mins in a cool place.

Filling

Mash potatoes with your hand. Don’t mash it too much.

In a grinder make paste of coriander& mint leaves, ginger and green chillies

Heat the oil in pan. Add coriander seeds fry for 30 seconds then add all the masalas along with Kasturi methi fry for 30 seconds. Now add the coriander paste which we made. Now add the mashed potatoes and mix well. Your filling is ready. Allow it to come to room temperature.

Wrapping Samosa

Take some water in a bowl.

Divide the dough in equal size balls. Roll it out into circle using rolling pin. Now cut the circle into equal half.

Pickup one half. Brush one half with water along the straight edge. Now take the other edge place it on the edge which has water in such a way that it forms cone.  Pinch it to seal (so that the filling doesn’t comes out. Now in the cone fill the filling. Brush the inside of the unfilled dough with a little water and seal it by pinching the edge together. 

Frying Samosa

Heat the oil in a frying pan. When the oil is warm add your samosas for frying. Cook in slow flame. If the oil is too hot, the inside of the dough will be raw. Fry till the samosas are golden brown.

Please note: If your dough is soft the samosa will not come out crisp and you will see air buubles on samosa. So the trick is the dough should be stiff.