samosa receipe

Samosa Recipe.

Samosa is a fried or baked pastry with fillings such as potatoes, onion, coriander and peas, spices. It is spicy and crunchy to eat. Recipe for breakfast and evening time snacks enjoy tea with a samosa in the rainy season.

• Servings : 3
• Cooking Time: 20-40 minutes
• Author :Puja Raghuvir naik

 Ingredients

For outer covering

1. 2 cups Maida(all-purpose flour)  flour
2. Salt
3. Water to knee the dough

For filling 

1. 1green chili chopped
2. 1/2 tsp cumin seeds
3. 2to3 curry leaves
4. Pinch of Hing.
5. 1 onion chopped
6. 1 tomato chopped
7. 1/2 tsp turmeric powder
8. 1 tsp ginger garlic paste
9.  Green coriander 
10. 2 potatoes boiled
11. oil for deep fry
12. Salt as per taste

Method

• Knee the dough with maida flour, salt,1 tsp of oil, and water. And keep aside.
•  Heat 1 tsp of oil in a pan add 1/2 tsp cumin seeds, curry leaves, a pinch of hing, ginger garlic paste fry till raw smell goes away then add chopped onion, tomatoes, turmeric powder, and chopped green chilies,
• Add boiled potatoes and mix well, add salt as per taste, at the last add chopped green coriander, mix well cover the pan with lead keep for 2 to 5 min and then switch off the gas and keep aside. the potato filling is ready.
• Next Roll round chapati from the dough which was prepared earlier, by making a Roll of one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter, and then cut it into two parts.
• Take one part and apply water on the straight edge/side. I  mix some flour with water so that it forms a nice glue.
• Now bring the two ends of the straight edge together and pinch them to form a cone. See the step-by-step pictures above for a better idea. Pinch the pointed ends to make it a perfect cone shape.
• Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don't overfill the samosa.
• Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side (the side opposite to where you pinched to form the cone) to form a plate (see step-by-step pictures above). Then pinch the edges and seal the samosa.
• Your samosa is now ready. Repeat the same process with the remaining dough. Always remember to keep the filled samosa covered with a moist cloth while roll and fill the others. You will get 14 samosas. 
• Now heat oil in a Kadai on low heat. To check if the oil is ready, drop a small piece of dough into the oil. It should take few seconds to come up to the surface. That means the oil is ready.
• Drop the shaped samosas into the oil.
• Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color. At this point, increase the heat to medium and fry until it gets nicely browned.
• Don't overcrowd the Kadai, fry 4-5 samosas at a time. And each batch will take around 20 minutes since we fry on low heat so be patient.
• Samosa is ready to enjoy with green chutney or tomato sauce.