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.
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
- 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.
- 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.