Samosa are probably the most popular Indian snacks. Its perfect for these cold days. Served with nice coconut mint chutney its soo yummy!! But this time I made Tamrind chutney as hubby was in the mood for something teeka to go with it...and my kido..he didnt need anything he just kept on nibbling one!!
This is a recipe that I got from my mother in law.
FOR THE DOUGH
- 2 cup all purpose flour
- 2 tablespoon sooji
- salt to taste
- 2 tablespoons oil
- Lukewarm water enough to form a soft smooth dough (about 1 cup)
FOR THE FILLING:
- 4 large boiled potatoes peeled and chopped into small cubes.
- 1/2 cup green peas
- 1 tsp ginger garlic paste
- 1 1/2 tsp cumin seeds
- 1 tsp chilie powder
- 1 tsp corriander powder
- 2 finely chopped green chilie ( u can use more chilie powder instead of the green chilies)
- 1/4 tsp garam masala
- 1 tsp lemon juice.
- Salt to taste
Making the dough
- Mix the flour, sooji, salt, oil and salt togather to make a soft dough, adding water as needed
- Knead the dough for about 1 to 2 minutes to make the dough smooth and pliable. like our chapthi dough
- Set the dough aside for 15 min and cover it with damp cloth.
- Heat oil in a pan, Add cumin seeds green chilies and ginger garlic paste. Saute for few seconds.
- Add coriander powder , red chilie powder and stir for few seconds.
- Add green peas and turn heat to medium and stir until tender.
- Add the potatoes and cook for about 5 minutes. Stir in garam masala powder and salt.
- Remove from flame and let the filling cool
- Take a Lemon sized ball of the dough and roll it out into a 6 inch circle. Dont roll it out too thin
- Cut the circle into half through the center (semi- circle)
- Take one of the semi circle and spread water along the its edges.
- Now bring the straight edge together to form a cone, press the edges well together.
- Hold the cone in your hand, and fill the cone with 2 tablespoon of the filling.Press the filling down slightly.
- Close the top of the cone by overlapping one edge on another. Press down firmly so that its sealed well and no filling spills out.
- Repeat the process with the rest of the dough.
- Heat oil in a deep pan on medium heat.
- When the oil is hot ( add a small piece of dough to check) add the prepared samosa a few at a time.
- Fry the samosa for 2-3 minutes or less. Turn it and fry it again for 2-3 minutes. It should turn into a golden brown color.
- Remove and serve with nice chutney of your choice
- Do not increase the heat as this will cause the samosa to brown quickly and the inside layer wont cook well.
- Kneed the dough well to get crispy samosa
- Samosa can be made ahead of time and frozen.