Samosa – Indian Snack

India’s popular snack that finds a place in almost every bakery or chaat shop – our very own Samosa. Savory comfort food at its best, a crisp exterior filled with a savory potato stuffing that goes very well over a hot cup of chai especially on a rain filled, cold day. Samosa is always store bought and on rare occasions prepared at home, like today.

Ingredients for Samosa dough:

•     1.5 Cup All-Purpose-Flour (Maida)
•     1/2 Tsp Carom Seeds (Ajwain)
•     1/2 Tsp Salt
•     1/4 Cup Water
•     3 Tbsp Oil

Ingredients for Aloo stuffing:

•     2 Pinch Asafoetida (Hing)
•     1/4 Tsp Mango powder (Amchoor)
•     1/2 Tsp Red Chili powder
•     2 Small Potato (Boiled potato)
•     2 Tbsp Green Coriander
•     1/2 TspGaram Masala 
•     1/2 Tsp Coriander powder
•     1/2 Tsp Cumin seeds (Jeera)
•     1 Tbsp Green Chili (Chopped into small pieces)
•     To Taste Salt 
•     1/4 Cup Peas

Ingredients for Samosa frying:

 Enough Oil (To deep frying Samosas – 75% of pan should be filled.)

Method:

• Cook the potatoes until soft, peel and mash.
• Chop the green chillies, garlic, ginger and the coriander leaves.
• Mix all the ingredients for the dough except water and rub thoroughly. Sprinkle water and make a hard dough. Set aside for about 10 minutes.
• Divide the dough into round portions as per the size of the samosas required.
• Heat the ghee and add cumin, when crackling add garlic and saute.
• Add the rest of the ingredients excluding the final four and sauté for 5 minutes. Mix in the rest of the ingredients, including the potatoes and mix well.
• Roll each portion of dough into a thin oval shape cut into 2 semi-circles. Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket.
• Stuff the potato mixture and then seal the upper edges. Repeat with the rest.
• Deep fry in oil till golden brown and serve with a mint or a tamarind chutney.