Samosas
Makes: 30 samosas
Ingredients for the filling
4 cups of boiled finely diced potatoes
2 tablepoons roasted halved peanuts
1/4 cup cooked fresh peas
1 teaspoon grated ginger
2 teaspoon cumin seeds
2 teaspoon crushed fennel/ sauf
2 teaspoons cumin powder
1/4 teaspoon turmeric powder
2 teaspoons garam masala powder
2 teaspoons dry mango powder
1 teaspoon red chilli powder
1 teaspoon black salt
salt to taste
3 tablespoons or more of freshly chopped coriander leaves
Ingredients for crust
2 cups all purpose flour
1 teaspoon caraway seeds / ajwain
1/4 cup melted ghee
salt to taste (about 1.5 teaspoon)
1/2 cup warm water
Set aside to cool. Once cool add the freshly chopped coriander leaves.
Method for the crust
Combine the flour, caraway seeds, salt and ghee with your hands until the flour resembles course crumbs. Make a well in the center and add water little at a time. Knead the dough with your hand to make a soft firm dough, adding more water if required. Cover the dough for 20 minutes with a wet muslin cloth. Divide the dough into 15 balls and keep covered with a muslin cloth.
Keep 1/2 a cup of water by the side for coating and sealing the edges of the samosas. On a floured surface, roll each ball 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 top opening of the cone. Pick the cone up in your hands.
Fill the cone with 2 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 semicircles, cones and fill the rest of the samosas.
Heat oil in a frying pan for deep frying the samosas. Place the samosas in the frying pan a few at a time. Turn the samosas around in the oil once they come floating to the top. Fry them until the they turn a light golden-brown color on all sides. Keep the heat on medium high heat and not high heat. High heat can brown the crust faster but not make the crust crispier.
Serve samosa hot with green chutney and tamarind chutney or plain old tomato ketchup.
Makes: 30 samosas
Ingredients for the filling
4 cups of boiled finely diced potatoes
2 tablepoons roasted halved peanuts
1/4 cup cooked fresh peas
1 teaspoon grated ginger
2 teaspoon cumin seeds
2 teaspoon crushed fennel/ sauf
2 teaspoons cumin powder
1/4 teaspoon turmeric powder
2 teaspoons garam masala powder
2 teaspoons dry mango powder
1 teaspoon red chilli powder
1 teaspoon black salt
salt to taste
3 tablespoons or more of freshly chopped coriander leaves
Ingredients for crust
2 cups all purpose flour
1 teaspoon caraway seeds / ajwain
1/4 cup melted ghee
salt to taste (about 1.5 teaspoon)
1/2 cup warm water
Method for the filling
Heat 1 tablespoon oil pan; add the cumin seeds and allow it to
crackle. On low heat add the ginger and turmeric powder. After a few
seconds add all the other filling ingredients except the peas, and
gently toss all the ingredients 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 cool add the freshly chopped coriander leaves.
Method for the crust
Combine the flour, caraway seeds, salt and ghee with your hands until the flour resembles course crumbs. Make a well in the center and add water little at a time. Knead the dough with your hand to make a soft firm dough, adding more water if required. Cover the dough for 20 minutes with a wet muslin cloth. Divide the dough into 15 balls and keep covered with a muslin cloth.
Keep 1/2 a cup of water by the side for coating and sealing the edges of the samosas. On a floured surface, roll each ball 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 top opening of the cone. Pick the cone up in your hands.
Fill the cone with 2 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 semicircles, cones and fill the rest of the samosas.
Heat oil in a frying pan for deep frying the samosas. Place the samosas in the frying pan a few at a time. Turn the samosas around in the oil once they come floating to the top. Fry them until the they turn a light golden-brown color on all sides. Keep the heat on medium high heat and not high heat. High heat can brown the crust faster but not make the crust crispier.
Serve samosa hot with green chutney and tamarind chutney or plain old tomato ketchup.
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