Samosa is the most popular finger snack of India. You will find in every nook and corner of a city. Goes well with spicy green chutney.
|Preparation Time:||60 minutes|
|Red chilli powder||1/2 tsp|
|Coriander seeds||1 tbsp|
|Amchur (dry mango powder)||3/4 tsp|
|Garam Masala||1/2 tsp|
|Vegetable oil||For frying|
|All purpose flour||1 cup|
|Vegetable oil||1 1/2 tbsp|
- Mix flour and salt.
- Rub 1 1/2 tbsp oil in the flour mixture thoroughly.
- Add 1/4 cup of water and knead into a soft dough. Cover the dough and keep it aside for 30 minutes.
- Boil the potatoes till they are soft: Put potatoes in a pressure cooker. Add about an inch of water. Close the lid and cook. Turn down the heat once it starts whistling. Cook for 7 more minutes. Turn off the heat. Open the cooker when steam dies down.
- Once the potatoes are cold, peel them and grate them coarsely or break them in small pieces.
- Roast cumin and coriander seeds for a few minutes. Once they start browning, turn off the heat. Crush them coarsely when they are cooled down.
- Heat a table spoon of oil in a large nonstick pan. Add crushed cumin and coriander, red chilli powder and amchur.
- Saute the spices for a few seconds. Add grated potato, chopped green chillies, garam masala and salt.
- Saute for a few minutes. Turn off the heat.
- Knead the dough again. Divide it into 6 parts. Flatten each part like a disc.
- Roll the dough to about 4 inches in diameter. Cut it in half.
- Pick up one half of the rolled dough. Shape it like a cone and stick the overlapping straight side with the help of water.
- Fill the cone with potato stuffing.
- Stick the open sides together with the help of water. Cover it with moist muslin cloth. Repeat with rest of the dough.
- Heat oil in a wok. Drop a pea size dough in the oil. Now if it sizzles and floats, oil is hot enough. If it browns immediately, the oil is too hot, cool it off a bit. If the drop stays at the bottom for a few seconds, oil is not hot enough.
- Reduce the heat to medium. Gently drop a few samosas in the oil.
- Fry till they are golden brown. Drain on paper towel.
- Samosa is ready. Serve it hot with Mint Coriander Chutney and ketchup.
- You may have to adjust the duration of boiling potatoes depending on your cooker and stove.
- When making the filling, break the potato pieces small so that it’s easy to fill.
- You can fry the samosas lightly and freeze them in a zip lock. Then whenever you want to eat samosas, just thaw them and fry them again. Samosas will be ready in minutes.
- For variation, you can also add a cup of peas to the stuffing. Stuffing should be spicy for best results.
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