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Samosa

I am sure most of you readers must be familiar with Samosa. For those who aren’t aware, it is a pastry with savoury filling, which is either fried or baked. The most popular filling is a mixture of potatoes. However you could even prepare a non vegetarian filling as well. You could use wheat flour in place of all purpose flour. This recipe yields approximately 7 big samosas or 14 medium samosas. 

Samosa

I am sure most of you readers must be familiar with Samosa. For those who aren't aware, it is a pastry with savoury filling, which is either fried or baked. The most popular filling is a mixture of potatoes. However you could even prepare a non vegetarian filling as well. You could use wheat flour i

Ingredients
  

For the Covering

  • 1 cup Flour wheat flour or
  • 1/2 tablespoon butter Clarified
  • pinch Salt - a
  • as required Water

For the Filling

  • 2 cups potatoes Boiled mashed
  • 1/2 teaspoon Cumin seeds
  • 1 onion small Chopped
  • 1/2 teaspoon Garlic paste
  • 1 green chilli Chopped
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Fennel powder
  • 1/2 teaspoon masala Chat powder
  • 1 tablespoon coriander leaves Chopped

Instructions
 

  • For the Covering
  • Sift the flour and salt into a bowl.
  • Add ghee and mix with your fingers.
  • Add water, a little at a time, and knead till you get a smooth dough.
  • Cover and keep aside.
  • For the Filling
  • Heat 1 tablespoon oil in a pan.
  • Add cumin seeds.
  • When they start to splutter, add the chopped onions.
  • Once the onion turns translucent, add the garlic paste and green chilli.
  • Stir till the raw smell goes.
  • Add the turmeric powder, fennel powder and chat masala and stir for a few seconds.
  • Add the mashed potatoes and mix well.
  • Add salt to taste.
  • Finally add the chopped coriander leaves and mix well.
  • Switch off heat.
  • Assembling
  • Take a small ball off the dough.
  • Roll out into a round of approximately 4 "diameter.
  • Divide into 2 semi circles by cutting along the centre.
  • Take one portion and brush water along the edges.
  • Carefully make a cone as shown in the picture.
  • Place a spoonful of the filling.
  • Brush water along the edges and seal the edges.
  • Continue the same process with the remaining dough and filling.
  • Heat oil for deep frying.
  • When hot, carefully drop the samosas and cook on medium heat till golden brown on all sides.
  • Drain onto an absorbant paper.
  • Serve hot with a chutney of your choice.
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