Samosa

Do you need an introduction to samosa? This little deep fried pastry, filled with mashed potatoes, onion, peas, green chili and spices is famous world-wide. For most Indians like me, it is surprising to know that this originated in the Middle-East and was introduced to South Asia (India & Pakistan). Samosa has become one of the signature dishes of India.

This versatile snack is not as difficult to make at home as it sounds. It can be literally made using any stuffing which your heart desires. Let’s see the basic version which calls for potato and peas filling.

Ingredients
For the dough:
1 cup all purpose flour
1 tbsp melted ghee / clarified butter
¼ tsp carom seeds / ajwain
salt to taste

For the stuffing:
1 tbsp oil
1 tsp cumin seeds
2 potatoes, boiled and crumbled
1/4^th cup green peas, blanched
½ inch ginger, grated
1 green chili, finely chopped
1 tsp red chili powder
1 tsp coriander powder
½ tsp cumin powder
¼ tsp amchoor / dry mango powder
salt to taste
fresh coriander, finely chopped

oil for deep frying

Method

• Combine flour, salt, carom seeds well. Rub in ghee into the flour with finger tips to form crumbly mixture. Add water and make a soft but stiff dough, cover with damp cloth, and let it rest for 30 minutes.
• In the meantime, heat oil in a pan. Add cumin seeds and allow crackling.
• Add ginger and sauté a bit. Immediately, add potatoes, green peas and sauté for few minutes on medium flame.
• Add all the spices, coriander leaves, mix well and switch off the flame.
• Make small balls out of the dough and keep them covered.
• Divide the filling into same number as of the dough balls.
• Now, roll each dough ball into slightly thin disc, little elongated in shape. Divide it into two as shown in the picture.
• Now, shape it into a triangle and seal the joint. Fill the stuffing inside the cone, fold and seal as shown in the picture (use water to seal the edges). Proceed with rest of the dough balls.
• Heat oil in a wide pan on medium heat (should not be very hot, as the samosas may turn brown outside and uncooked inside), and carefully drop the samosas in the hot oil (do not overcrowd the pan).
• Reduce the heat and fry on low flame till golden brown.
• Remove them onto a paper towel and repeat with rest of the samosas.