Samosa Recipe (A Spiced Potato Tea Time Snack)
Samosas are crusty deep fried cones filled with spiced potatoes that are eaten as a tea time snack with Khajur Amli Ni Chutney or Dhania Phudina Ni Chutney or plain old tomato ketchup. They look complicated and difficult to make, but once you get the knack, these are quick to make and even more quick to eat. My mother-in-law loves to store the half fried Samosas in the freezer and fry them fresh to crispness and serve them for the afternoon Chai.
If you are looking for more samosa recipes here are some :
Ingredients for the Samosa Crust
- 3 cups All Purpose Flour (Maida)
- 1/4 cup Ghee
- 1/2 teaspoon Ajwain (Carom seeds)
- Salt , to taste
- Sunflower Oil , for deep frying Ingredients for the Samosa Filling
- 3 cups Potatoes (Aloo) , boiled, diced small (about 3 to 4 large potatoes)
- 1/2 cup Raw Peanuts (Moongphali) , shelled and roasted
- 2 inch Ginger , grated
- 2 teaspoon Cumin seeds (Jeera)
- 2 teaspoon Fennel seeds (Saunf) , roasted and pounded coarsely
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 teaspoons Garam masala powder
- 2 teaspoons Chaat Masala Powder
- Red Chilli powder , optional to taste
- Black Salt (Kala Namak) , optional
- 3 sprig Coriander (Dhania) Leaves , chopped
How to make Samosa Recipe (A Spiced Potato Tea Time Snack)Method for the crust
Combine the flour, salt, ajwain and oil until the flour resembles coarse crumbs. Make a well in the centre and add water little at a time and knead well for five minutes to make firm dough.
Cover the dough and allow it to rest for 20 minutes. Knead it once again and divide the dough into 15 portions and keep the portions covered to prevent them from drying.
Heat one teaspoon of oil in a pan; add the cumin seeds and allow it to crackle. On low heat add the ginger and turmeric powder; after a few seconds stir in the other filling ingredients except the peas and coriander leaves. Gently toss them so the potatoes get evenly coated with the spices.
Stir for 3-4 minutes on low flame and finally add the peas and combine it with the potato mixture. Set aside to cool. Once cooled stir in the freshly chopped coriander leaves.
Fill a small cup with water and keep aside; this will be used for sealing the edges of the cone. On a floured surface, roll each portion into 6 inch diameter circle and cut each circle into half.
Spread the water lightly all along the edge of the semicircle. Fold the semicircle into a cone shape and seal the side edges and not the opening of the cone. Pick the cone up in your hands.
Fill the cone with one or two tablespoons of potato filling. Press this filling down gently into the cone with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue to make similar filled cones.
Heat oil in a heavy bottomed pan for deep frying on medium heat; gently slip in a couple of samosas into the frying pan and allow them to fry on medium heat. Turn the samosas around in the oil once they come floating to the top.
Fry them till they turn into a light golden-brown colour on all sides. Keep the heat on medium all along. High heat can brown the crust faster but not make the crust crispier. Continue the procedure with the remaining filled cones and drain them on absorbent paper.
This recipe is an entry to Monsoon Snack Challenge for The Hub @ Archana’s Kitchen challenges.