Hello, my foodie friends....... I hope you all are doing good and following the lockdown guidelines. These days we all are staying home and experimenting with the food which we used to relish outside or the famous street-side delicacies. My all social media handles are filled with the posts of Pani-puri, Jalebi, Rasgulla, Dhokla, Samosa, and whatnot.
We all love Samosas, isn't it but amid this lockdown neither we can go out nor we can enjoy the outside food. However, this lockdown cannot stop us from enjoying and relishing something homemade. Anything homemade is always better than store-bought or having them at street-side stalls or restaurants. Making Samosa is quite tricky. It involves 3 main steps:
- Kneading the dough
- Preparing the filling
- Making the Samosas
- Frying the Samosas
I have made Samosa a number of times with different kinds of fillings like potato, cauliflower, chicken, paneer, etc. But perfected this recipe after many years. Making Samosas requires a lot of patience because kneading the dough requires lot of muscle strength and then frying the samosas requires a lot of time.
This Samosa recipe is just perfect to enjoy with your evening cup of tea. I have shared some important tips and tricks to make the Perfect Samosas. So, stay home and enjoy these Samosas with your family. Let's begin with the recipe:
Ingredients:
FOR MAKING DOUGH:
1. All-purpose flour: 2 cups
2. Carom Seeds: 1 tsp
3. Salt: to taste
4. Oil: 5 tbsp
FOR POTATO FILLING:
1. Boiled Potatoes: 7 (medium size)
2. Fresh Peas: 1/2 cup
3. Cumin Seeds: 1 tsp
4. Chopped Coriander Leaves: a handful
5. Chopped Green Chillies: 2
6. Crushed Ginger: 1 inch
7. Crushed Garlic: 8-10 cloves
8. Cumin Powder: 1 tsp
9. Dried Mango Powder: 1 tsp
10. Garam Masala Powder: 1/2 tsp
11. Salt: to taste
12. Oil: for frying
Method:
FOR MAKING SAMOSA DOUGH:
1. In a bowl add All-purpose flour, salt, carom seeds, and oil.
2. Mix the oil into the flour and rub it properly. The texture of the flour should be like that of breadcrumbs.
3. Add water little at a time and knead a tight dough.
4. Cover and rest the dough for 15-20 mins.
FOR MAKING POTATO FILLING:
1. Heat oil in a pan and add cumin seeds. Let them crackle.
2. Add crushed ginger-garlic and fry them on low heat.
3. Add chopped green chilies and cook them for a minute.
4. Add fresh peas and cook them by adding water.
5. Mash the potatoes and add them to the mixture. Cook the potato mixture thoroughly.
6. Add salt, cumin powder, dried mango powder, and garam masala powder. Cook the mixture for 2 minutes.
7. Finally, add the chopped coriander leaves and switch off the flame. Allow the mixture to cool down.
FOR ASSEMBLING THE SAMOSA:
1. Take out the dough and knead it for a minute.
2. Divide the dough into small-medium size balls. Keep the balls covered and work with one ball at a time.
3. Roll the ball into a paratha using a rolling pin. Cut the paratha into halves.
4. Take a half and apply water on the edges. Fold the edges to give the shape of a samosa.
5. Add the potato filling and press it with the help of a spoon. Apply water on the edges and seal it properly.
6. Similarly, work with the rest of the Samosas.
FRYING THE SAMOSA:
1. Heat oil in a pan on low flame and fry the Samosas on low heat fro 5-6 minutes.
2. Increase the heat to medium and let the Samosas fry for 5-6 minutes or until they get a nice golden color.
3. Once done take them out on a plate. Similarly, work with the rest of the Samosas.
SERVING THE SAMOSA:
1. Serve the Samosas with Tomato Ketchup and Green Chutney. Enjoy!!
Note:
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