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Monday, December 1, 2014

Crispy Samosa

One of the most loved snack in India...

For the dough:
1 cup all purpose flour
1/2 teaspoon salt
1 teaspoon ajwain (carom seeds)
 3 tablespoons vegetable oil
  little less than 1/2 cup warm water take out 3-4 tablespoon from half cup.
5 large boiled potatoes, peeled and chopped
1 small onion
1/2 teaspoon turmeric
1 teaspoon cumin seeds
chopped green chillies depends how spicy you like I used 2.
2 teaspoon coriander seeds, freshly ground
1/2teaspoon garam masala
1 teaspoon amchur powder
salt as per taste
1/2 cup green peas
2 tablespoons vegetable oil
In a medium bowl mix flour, salt and oil with your hands, rubbing properly so the oil gets mixed with each part of flour. Add the water little by little until you form a ball of dough, add more water only if needed. Knead the dough for about 2-3 minutes until smooth. Wrap it in cling wrap and set it aside for 1/2 an hour.
 To prepare filling, heat vegetable oil in a deep pan. Add cumin seeds and onions. Cook until golden brown add turmeric powder and peas. When peas are tender add potatoes and all other dry spices. Mix well and cook for 2-3 mins.. Turn off heat. Adjust salt and spices according to taste.

 Making samosas:

 Divide the dough into eight small balls. Roll each ball into a circle . Cut each circle in half. Each half moon will make one samosa.  For each half moon,  dip your finger in water and run along the edges. Roll into triangular shape, fill with one and half spoon of filling and seal the edges tightly with water. Set aside and keep covered with kitchen towel. Heat oil deep fry samosas on medium low flame until very light golden but not proper brown. At this stage you can also freeze samosas. let them cool little bit then fry second time on high flame until nice brown in color. Take out on kitchen towel to absorb extra oil. Serve hot with chatni or sauce and garma garam masala chai. :)

More Indian recepies: Gol gappe, Shahi paneer, Khasta Kachori
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