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Potato coins with cheese dip

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Samosa

Samosa is a popular Indian which has flaky crust made with maida and stuffed with spicy aloo. This goes very well with a hot cup of masala tea during mansoon season. Samosa is so common in India that you can find it at every food stall, sweet shops and stores. The classic aloo-stuffed samosa is not only one of the most popular street snacks in the country but is prepared in your kitchen as well.

When you throw a party, get together, office meeting or any celebration, you want to get your samosa there. There are so many variants of samosa in market like paneer samosa, noodles samosa, cheesy samosa but today we have got basic samosa filled with aloo. You may fill peas, nuts like cashew and raisins or paneer pieces into filling with potato. Its crust is similar to namakpare or mathari dough. So now let’s start the process of samosa.

Samosa

Ingredients:

For Crust-

1 cup maida (all-purpose flour)
2 tbsp oil
¼ tsp ajwain (optional)
Enough water to knead the maida
Salt to taste
Oil for deep frying

For the filling-

2 boiled potatoes (boiled, peeled and mashed)
¼ tsp grated ginger
1 tsp red chilli powder
½ tsp coriander powder
½ tsp cumin
½ tsp. amchoor powder
¼ tsp of garam masala
Chopped coriander leaves
Salt to taste
Few raisins (kishmish) and chopped cashew

Instructions:

For Making Dough-

Mix Maida with salt, oil and ajwain. With your fingertips rub the ghee in the flour to get a breadcrumb like consistency. The whole mixture should lump together when gathered.
Add a little water at a time. Begin to knead adding water as required. Knead well for several times into a firm dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.


For Stuffing-

In a pan heat oil. Add cumin. When cumin splutters, add mashed potatoes and all masalas and mix well. Fry for 1-2 minutes on low flame.
Add cashews and raisins and mix well.
Add coriander and keep aside.



To make samosas-

Knead the dough lightly again. Make small rolls of dough and roll it with a rolling pin keeping the thickness neither thin nor thick into a 4″ diameter circle.
Cut it into two parts like semi-circle with a knife.


Now take one semi-circle. With a brush or with your fingertips, on the straight edge of the sliced dough, apply some water. Now make a cone like shape, join the two ends bringing the watered edge on top of the plain edge.


Press the edges well, so that they get sealed. Samosa cone is ready to stuff.
Place a spoon of filling in the cone and seal the third side using a drop of water.


Be sure there are no cracks on the crust. The edges should be joined very well so that the stuffing does not come out while frying.


Now heat oil in a kadhai for deep frying. Once the oil becomes hot, gently drop the stuffed samosas. Reduce the flame to low and fry till golden brown.
Drain on paper towel to remove excess oil. Serve samosa hot with hari chutney and imli ki chutney.

Tips:

  • Too little oil will make samosa crust hard so don't reduce the amount of oil.
  • Knead the samosa dough firm and hard. Soft dough will make samosa not crunchy.
  • If you don't want oily samosa, you can bake in oven at 180 degree Celsius for about 30 minutes.
  • If you want air fried samosa, preheat air fryer at 180 degrees celsius for 10 minutes. Apply oil on samosa and air fry at 180 degrees celsius till the samosa are golden.
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