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Tuesday, April 26, 2011


Most Popular North Indian Snack!!
Samosa's are stuff pastry traditionally stuffed with Potato-Peas filling.This is myyyyy Favorite...infact my weekness,when ever i goto any indian restaurant i have to have Samosa.These are super delicious!

For Crust
All purpose flour 1 cup
Carom seeds (ajwain)1/2 teaspoon
Salt to taste ~3/4 tsp
Oil 3 tbs(take it on lesser side only this proportion is important)

For stuffing
Potato, 2 medium size
Green peas 1/2 cup
oil 1 tbs
Cumin seeds 1 tsp
Coriander Seeds 1 tsp
Fenel seeds 1 tsp
Green chillies, chopped3-4
Red chilli powder1 tsp
Dry mango powder (amchur)1 tsp
Garam masala 1 tsp
Salt to taste
Fresh coriander leaves, chopped 2 tbs
Sweet date and tamarind chutney as required
Mix refined flour, carom seeds, salt and three tablespoons of oil in a bowl.TIP:(Usually people complain that while making samosa they dont get the perfect crust,its because of oil proportion in flour.1 cup to 3 tbs oil combination is very important as amount of oil in flour decide the crust structure it can be hard if oil is less and it can be really flaky if oil is too much.I took 2 -3 trial to get the crust perfect :P so in case you are not happy with your Samosa crust try to revisit your oil proportion in the flour).Add water little by little and knead into a stiff dough. Keep, covered for ten to fifteen minutes. Heat oil in a pan, add cumin seeds and when they start to change colour, add coriander and fennel seeds and rest of the dry ingreditents and then potatoes and peas.Stir well. Sprinkle water and cook covered for eight to ten minutes or till potatoes are done.Add coriander leaves and mix well. When done, set the mixture aside to cool. Divide the dough into eight equal portions and roll them into balls. Apply a little flour and roll them into four-inch diameter. Cut into half, apply water on the edges. Shape each half into a cone and stuff it with the potato and peas filling. Seal the edges well. Heat sufficient oil in a kadai (wok) and deep-fry the samosas in medium hot oil till crisp and golden brown. Drain and place on an absorbent paper. Serve your choice of chutney coriander or tamraid or both :)


Poonam said...

Here for the first time, nice space, and thankyou for samosa recipe, gotta try :)

Rupali Jain said...

I am glad you liked my recipes

Ventair Kitchen chimney said...

Very simple yet so delicious