Makes about 12 samosas

• Produce

  • 1 pinch Asafoetida
  • 1/4 tsp Chilli, red powder
  • 7 tsp Coriander
  • 1 tsp Fennel
  • 1 Green chili
  • 1 1/2 cup Green pea
  • 1 tsp Mango, Dry
  • 2 tsp Pomegranate seeds, dry
  • 3 Potatoes, medium-sized
  • 3 Potatoes, medium size

• Baking & Spices

  • 1 Cardamom, green
  • 1/4 inch Cinnamon
  • 1 tsp Coriander seeds
  • 1/2 tsp Fennel seeds
  • 3/4 tsp Garam masala, powder
  • 2 cups Maida or all purpose flour
  • 2 Peppercorns, black
  • 1/4 tsp Red chili powder
  • 3 Salt

• Oils & Vinegars

  • 4 tbsp Ghee or oil
  • 1 Oil
  • 1 1/4 tbsp Vegetable oil

• Nuts & Seeds

  • 1 3/4 tsp Cumin

• Liquids

  • 5 tbsp Water

• Other

  • 1 teaspoon carom seeds ((ajwain
  • 1 Green chili and ½ inch ginger, (made in a paste or chopped finely

Found on vegrecipesofindia.com

Description

Directions

• take the flour, carom seeds, salt in a bowl. mix well and add ghee or oil.
• with your fingertips rub the ghee/oil in the flour to get a breadcrumb like consistency.
• the whole mixture should clamp together when joined.
• add 1 or 2 tbsp water.
• begin to knead adding water as required.
• knead to a firm dough. cover the dough with a moistened napkin and keep aside for 30-40 mins.
• steam or boil the potatoes and peas till are cooked completely.
• peel the boiled potatoes and chop them into small cubes
• dry roast all the whole spices mentioned in the above list till fragrant.
• once cooled, grind them in a dry grinder or coffee grinder to a fine powder.
• heat oil in a pan.
• add the cumin seeds and crackle them.
• add the ginger-green chili paste.
• saute till the raw aroma of ginger goes away.
• add the peas, red chili powder, the freshly ground spice powder and asafoetida.
• stir and saute on a low flame for 1-2 minutes
• add the potato cubes and saute for 2-3 minutes with frequent stirring.
• keep the filling aside to cool.
• boil or steam the potatoes & peas till they are cooked completely.
• peel the potatoes and chop them into cubes.
• heat oil in a pan.
• crackle the cumin first, then add the ginger-green chili paste and saute till the raw aroma of ginger goes away.
• lower the flame and add all the dry spice powders one by one.
• stir and then add potato cubes & peas along with salt.
• saute for 2-3 minutes.
• switch off and add the chopped coriander leaves from top and stir well.
• keep aside.
• after keeping the dough for 30-40 mins. knead the dough lightly again.
• divided the dough 6 equal pieces.
• take each piece and roll in your palms first to make a smooth ball.
• then roll it with a rolling pin keeping the thickness neither thin nor thick.
• cut with a knife or a pastry cutter through the center of the samosa pastry.
• with a brush or with your finger tips, on the straight edge of the sliced pastry, apply some water.
• join the two ends bringing the watered edge on top of the plain edge.
• press the edges so that they get sealed well.
• stuff the prepared samosa cone with the prepared potato-peas stuffing.
• apply some water with your fingertips or brush on the round samosa cone circumference.
• pinch a part on the edge (check the video & pics). this helps the samosas to stand.
• press both the edges. be sure there are no cracks.
• prepare all the samosas this way and keep covered with a moist kitchen napkin.
• now heat oil for deep frying in a kadai or pan. once the oil becomes hot (test by adding a small piece of dough – it should come up quickly once added to the hot oil) gently slide the prepares stuffed samosas & quickly reduce the flame to low.
• you can also fry the samosas twice as i have mentioned above in the post.
• turn over in between and fry the samosas till golden. drain samosas on paper towels to remove excess oil.
• fry the samosas in batches.
• for frying the second batch, again increase the temperature of the oil.
• add the samosas and then lower the flame, thereby decreasing the temperature of oil.
• this way fry all the samosas in batches.
• pre heat the oven to 180 degree celsius.
• brush oil lightly on the prepared samosas.
• place them in a baking tray and bake for 30-35 mins or till light golden at 180 degrees C.
• serve samosas hot or warm with coriander chutney, saunth (tamarind chutney), tamarind-dates chutney or tomato sauce.
• they can also be served with a yogurt dip or a plain raita. another way is to serve the samosas with punjabi chole (a spiced chickpea curry).
• a chaat can also me made from the samosa. we usually have samosa with masala chai or ginger chai.
• even bread or pav (indian bread rolls) can be served with the samosas.
• whatever you serve samosas with, remember to have hot masala chai along.