Samosas

Samosas are perhaps one of the most popular Indian appetizers. Be it a party,function or any occasion everyone loves to grab it......My hubby is no exception, he used to order samosas from out whenever he used to feel like eating and that motivated me to try the Samosa recipe at home...

Serves: 2 to 3

Ingredients

Dough

• 1/2 cup all-purpose flour (Maida)
• 1 tsp sooji
• Pinch of salt
• 11/2tbsp oil
  
• 1/8th cup of luke warm water

Stuffing

• 2 large boiled Potatoes, peeled and chopped
• 1/2 cup green peas (frozen)
• 2 tbsp oil
• 1/2 tsp cumin seeds
• 1 tsp corriander powder
  
• 1/2 tsp fennel seeds(coarsely ground)
• 1 tsp ginger paste
• 1/2 tsp red chilli
• 1/2 tsp Garam Masala (I used homemade Garam Masala)
• 2 medium sized chillies
• 1 tsp amchoor powder(optional)

Method

Dough

• Mix the flour, sooji, oil and salt together.Add water as needed
• Knead for a minute or two to make the dough smooth
• Set the dough aside for atleast for 20 min and cover it with damp cloth.

Stuffing

• Heat the oil in a frying pan on a medium high heat
• Add cumin seeds as cumin seeds crack, add ginger paste, green chillies, coriander powder and stir.
• Add green peas and stir until tender.
• Add the potatoes and stir-fry for about 3- 4 minutes.
• Add salt to taste
• Add fennel seeds(coarsely ground)
• Stir in garam masala.
• cool the stuffing to room temperature.

Making Samosas

• Knead the dough again. Divide the dough into 4 equal parts and make into balls.
• Roll each ball into 6 to 61/2" diameter circles and cut each circle in half.
• Make the half into a cone by sticking seam together with a little water, stick the sides of this cone so that it is completely sealed.
• Fill the cone with 21/2 tablespoons of filling.
• Press this filling down with your fingers. Now close the top of the cone into a triangle shape, stick the top edge so that it is completely sealed.
• Continue filling the rest of the samosas.

Cooking the Samosas

• Heat about 1-1/2 inch of the oil for deep frying over a medium-low flame. (You may use a wok or Indian karhai ).
• To check if oil is hot enough, place a small piece of dough in oil and the dough should sizzle and come to the surface slowly
• Carefully put in as many samosas as it fits.
• Fry slowly, turn the samosas until they are golden brown and crisp.
• Do not fry the samosas on high heat or else the samosa crust will become too soft and it won't be crispy.

Serve it with green Chutney or Tomato ketchup...:)