SAMOSA – step by step

Samosa is king of the snacks in India. People not only from India admire this versatile snack but is also loved and enjoys world wide. Honestly I started to admire this pyramid shape savoury snack  samosa when I moved out from India, Perhaps  this could be due to the fact that I miss seeing it very often. It is also a popular snack in Odisha and is widely known as Singhara. Go to any sweet vendor shop around 4 pm, you will see huge pan of oil gearing to deep fry samosas, Lover’s of this snack queuing up to indulge and enjoy this piping hot savoury snack dipped with chutney or sauce and drown it with a generous serving of masala tea. My journey (love affair) with samosa started off in a very interesting and adventurous way. We  had a potluck dinner party at our place in Sydney and each one of my friends decided to prepare a dish of their choice and bring it over. I volunteered to prepare this tedious snack for 30 adults, Wow!!! I still cannot believe it. I was hell bent to take up that challenge and finally managed to prepare  60 Jumbo pieces.

Thus started my journey and it is now  years  I still prepare this delicious snack often. On some special occasions or when hosting I am hosting a party, samosa always tops the list and this samosa recipe with homemade samosa dough is very popular  snack among my friends too.

HOW TO MAKE SAMOSA AT HOME 

Samosa Dough

3 cups- Plain flour
1/3 cup – oil
1 tsp- salt
cold water to knead.
Sieve the flour. Add oil and salt rub it with fingers so that it resembles a crumb mixture. Gradually add water to knead into a soft dough. Cover and keep it aside.

Potato filling

1 kg potato (boiled and roughly chopped)
1 cup peas fresh or frozen.
1 onion chopped
1 tbsp garlic minced
1 tbsp ginger minced

Dry masalas

2 tsp cumin seeds
1 tsp -Cumin powder
1 tsp-coriander powder
1 tsp- Turmeric powder
1 tsp  amchoor powder
1 tsp- Garam masala
1 tsp chilli powder
Salt to taste
¼ cup chopped coriander.
Raisins and cashew nut (optional)
Oil for deep frying

Heat 3 tbslp of oil in a pan. Add cumin seeds . When the seeds start to splutter, add chopped onions. Fry the onions till they are reddish brown. Add garlic and ginger mince. Add the frozen peas and sauté for couple of mins. Cover and cook the peas. Add all the dry masala.Then add the chopped boiled potatoes. Cook the mixture for 5 mins . Add salt to taste and garnish it coriander and nuts.The potato filling is ready.

Assembling
Divide the dough into medium size ball depending on the size of the samosa you will need.
Roll the ball into a flat circle using a rolling pin.

Cut into half

Fold the dough as shown in the picture

Apply water on the edges and shape them into cones.

Fill the cones with potatoes

Seal them applying water on the edges

Prepare them and arrange them in a plate

Heat oil in a heavy bottom pan.  Fry them on a medium fire until they are crispy.

Serve hot with sauce or green chutney as u like.

PS– The rolled chapatti should not be thin otherwise it will have bubbles after  you deep fry. The great thing about these samosas are that they can prepared in advance. Arrange the filled pastry on a plate. Cling wrap them and store them in freezer. Deep fry them straight away before the guests come in.

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