Samosa or ‘singara’ as we Bengalis call it, is almost a
national savoury item throughout India.
You can find hot samosas in every corner of the country.
It’s a fried savoury
pastry which can be stuffed with your favourite vegetables. Though the calorie
content is a little more but hey, it’s yummy and sometimes you can indulge.
So let’s get started.
All that you need
For the pastry
All-purpose flour (Maida) - 1 cup
Vegetable oil – 1 tsp
Ajwain (carom seeds) – 1 tsp
Salt – to taste
Water for kneading the dough
For the Stuffing
Potatoes – 4 boiled, peeled & mashed
Peas – ½ cup boiled
Green chillies – 2 finely chopped
Salt – to taste
Turmeric powder – ¼ tspn
Red chili powder - ¼ tspn
Coriander leaves - 1 tblspn finely chopped
Dry mango Powder (amchur powder) – ½ tspn
For frying
Vegetable oil – for deep frying
Let’s get started
- Sieve the flour, add ajwain & salt and add water to knead soft dough. Keep it aside and let it rest
- In a wok take 1 tspn oil and mix the mashed potato, peas and spices and cook for 3 mins
- Now the tricky part – Stuffing the samosa
- Roll out small discs from the flour dough and cut them from the middle to have a semi circular shape
- Make a cone shape by folding along the straight line. Line it with water so that it sticks well
- Stuff this cone with the potato mixture
- Now stick the other end to close the cone [this folding definitely requires practise, so if it’s a little crooked don’t worry]
- When all cones are ready deep fry them in hot oil until golden brown
This recipe was shared bu my cook Ajju who also taught me the tricks of folding a samosa. So thanks Ajju :)
Little
Suggestion
You can make stuffings of your choice, try stuffing with other vegetables or even ground meat! Enjoy the hot
samosa with a charred tomato & garlic sauce or just simple ketchup.
