Recipe Name: Samosa
Recipe Main Ingredient: White flour, Potato
Recipe Brief Description : Samosa is made with boiled potatoes, cut into small pieces and mixed with spices, filled dough pockets and deep fried.
Oil – 1 tbsp
Hing – 1 pinch
Cumin seeds – 1/2 tbsp
Mustard seeds – 1/2 tbsp
Sesame seeds – 1/2 tbsp
Onion - 1 number (finely chopped)
Coriander leaves - 1 tbsp (finely chopped)
Coriander powder - 1/2 tbsp
Amchur powder – 1/2 tbsp
Salt - 1/2 tbsp
Red chili powder - 1 tbsp
Potato - 3 numbers (boiled, peeled and cut into small pieces)
Green peas - 1/4 cup (boiled)
For the Filling
For the Samosa dough
Wheat flour - 2 cup
Oil - 2 1/2 tbsp
Rice flour - 1 1/2 tbsp
Salt - 1/2 tbsp
Cooking Time: 30 minutes
To make the samosa filling, heat oil in pan and add pinch hing, cumin seeds, mustard seeds and sesame seeds. When seeds splutter add chopped onion and coriander leaves and stir until the onion becomes golden brown.
Now add amchur powder or lemon juice, coriander powder, salt and red chili powder. Stir for few minutes.
Now, mix in boiled potatoes and green peas. Mix well and stir at very low flame, then remove from heat and set aside.
Add water about ¼ cups until the dough holds together, and knead well. Roll into a ball and cover with cloths. Let rest about 20mins.
To assemble the samosas, break off 1 ½ - 2 pieces of dough, and roll out into 6-8 circles. Cut each circle in half. Fold each half – circle in thirds to make a pie wedge shape. Seal the point by pressing. Pick up the dough, and seal the outside edge by pinching to form a cone. Fill the cone two- thirds with potato mixture. Moisten the lip of the cone with a little milk or water, and pinch to seal. Press the samosa between your palms to remove air pockets. Flute the top edge and cover with a moist close until ready to fry.
To cook samosa, deep fry until browned, turning twice and drain. Serve with tamarind- date chutney.