Samosas are
probably the most popular Indian appetiser. I used bananas instead of potatoes
here but it can be easily made with potatoes using same recipe.
Ingredients (16 small or 8 big samosas)
For Dough
1/2 cup plane flour (maida)
1/4 cup sooji (semolina)
1/4 cup wheat flour
1/4 tsp salt
1/4 tsp ajwain
2 tbsp oil
1/4 cup lukewarm water (approximately)
1/4 tsp white vinegar
For Filling
3 large boiled potatoes or 2 boiled raw bananas
1/2 tsp cumin seeds
1 chopped green chili
1/4 tsp chopped ginger
1 tsp coriander powder
1/4 tsp garam masala
1 tsp amchur (mango powder)
1 tsp salt
2 tsp oil
1/2 cup green peas
1 tbsp
Oil for frying
Green chatney to serve
Method
For Dough
Mix the flours, sooji, salt, oil & vinegar together & rub them a little.
Add water slowly & knead the dough for about 1 to 2 minutes to make the semi stiff but smooth dough.
Set the dough aside & cover it with damp cloth. Let the dough sit for at least 15 minutes.
For Filling
Peel & chop potatoes/bananas into very small cubes.
Heat the oil in a frying pan on medium high heat.
Add cumin seeds as cumin seeds crack, add green chilies, ginger, coriander powder & stir for few seconds.
Next add green peas & turn heat to medium & cover for few minutes.
Add the potatoes/ bananas & stir-fry for about few minutes.
Stir in garam masala & amchur.
Let the filling cool to room temperature.
Add fresh coriander.
Making Samosa
Take 1 tbsp of water and 1 tbsp of plane flour to make a paste & keep aside.
Knead the dough for a minute.
Divide the dough into 4 equal parts & make into balls.
Roll each ball into 6-inch diameter circles & cut each circle in half.
Spread the paste lightly all along the edge of one semicircle.
Pick this semicircle up with both hands & fold it into a cone shape.
Pinch the side of this cone so that it is completely sealed.
Fill the cone with filling, leaving little space to close.
Press this filling down with your fingers.
Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
Continue filling the rest of the samosas.
Heat about 1-1/2 inch of the oil in a frying pan on medium heat.
To check if oil is hot enough place a small piece of dough in oil. The dough should sizzle & come to the surface slowly.
Place the samosas in the frying pan a few at a time.
After samosas are floating on top of the oil turn them slowly.
Fry until they turn a light golden-brown color on all sides.
Serve hot with green chatney.
Tips
* Boil the potatoes or bananas just until tender.
* You can take only maida for dough or take half maida & half wheat flour. I felt we can skip sooji, didn't feel it gave any extra taste or anything.
* The dough has to be kneaded well; otherwise, the samosas will not come out as crisp.
* Test the heat of oil of filling by adding one cumin seed to the oil; if it cracks right away oil is ready.
* If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.
* Adding vinegar in the samosa’s gets a nice flakier crust.
Ingredients (16 small or 8 big samosas)
For Dough
1/2 cup plane flour (maida)
1/4 cup sooji (semolina)
1/4 cup wheat flour
1/4 tsp salt
1/4 tsp ajwain
2 tbsp oil
1/4 cup lukewarm water (approximately)
1/4 tsp white vinegar
For Filling
3 large boiled potatoes or 2 boiled raw bananas
1/2 tsp cumin seeds
1 chopped green chili
1/4 tsp chopped ginger
1 tsp coriander powder
1/4 tsp garam masala
1 tsp amchur (mango powder)
1 tsp salt
2 tsp oil
1/2 cup green peas
1 tbsp
Oil for frying
Green chatney to serve
Method
For Dough
Mix the flours, sooji, salt, oil & vinegar together & rub them a little.
Add water slowly & knead the dough for about 1 to 2 minutes to make the semi stiff but smooth dough.
Set the dough aside & cover it with damp cloth. Let the dough sit for at least 15 minutes.
For Filling
Peel & chop potatoes/bananas into very small cubes.
Heat the oil in a frying pan on medium high heat.
Add cumin seeds as cumin seeds crack, add green chilies, ginger, coriander powder & stir for few seconds.
Next add green peas & turn heat to medium & cover for few minutes.
Add the potatoes/ bananas & stir-fry for about few minutes.
Stir in garam masala & amchur.
Let the filling cool to room temperature.
Add fresh coriander.
Making Samosa
Take 1 tbsp of water and 1 tbsp of plane flour to make a paste & keep aside.
Knead the dough for a minute.
Divide the dough into 4 equal parts & make into balls.
Roll each ball into 6-inch diameter circles & cut each circle in half.
Spread the paste lightly all along the edge of one semicircle.
Pick this semicircle up with both hands & fold it into a cone shape.
Pinch the side of this cone so that it is completely sealed.
Fill the cone with filling, leaving little space to close.
Press this filling down with your fingers.
Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
Continue filling the rest of the samosas.
Heat about 1-1/2 inch of the oil in a frying pan on medium heat.
To check if oil is hot enough place a small piece of dough in oil. The dough should sizzle & come to the surface slowly.
Place the samosas in the frying pan a few at a time.
After samosas are floating on top of the oil turn them slowly.
Fry until they turn a light golden-brown color on all sides.
Serve hot with green chatney.
Tips
* Boil the potatoes or bananas just until tender.
* You can take only maida for dough or take half maida & half wheat flour. I felt we can skip sooji, didn't feel it gave any extra taste or anything.
* The dough has to be kneaded well; otherwise, the samosas will not come out as crisp.
* Test the heat of oil of filling by adding one cumin seed to the oil; if it cracks right away oil is ready.
* If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.
* Adding vinegar in the samosa’s gets a nice flakier crust.
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