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Samosa Recipe
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A famous Indian snack, Samosas can be probably be found anywhere in the world. They are a lovely snack for a cold day when you are just a little more than nibbly and a little less than hungry.
Serve samosas the classic way with green chutney and sweet chutney or eat as a meal with Ragda as chaat.
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Samosa Recipe Ingredients:
3 cups all purpose flour
2 tbsps ghee (clarified butter)
Salt to taste
5 large potatoes, boiled, peeled and mashed roughly
1 Teaspoon cumin seeds
1 Teaspoon coriander powder
1 Teaspoon raw mango powder (aamchoor)
1/2 Teaspoon red chilli powder
1/2 Teaspoon garam masala
Salt to taste
Vegetable/ canola/sunflower cooking oil for deep frying
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Samosa Recipe Directions:
Mix the flour with the ghee and salt to taste. Add a little water at a time to it, to make a firm, smooth dough. Keep aside.
In a pan, heat 2 tbsps of oil and add the cumin seeds to it. When they stop spluttering, add the coriander, tumeric, red chilli, raw mango and garam masala powders. Fry for just a few seconds.
Add the potato to this spice mixture and mix well. Season with salt. Simmer and cook for 7-10 minutes. Keep aside.
Divide the dough you made earlier in to golf ball-sized portions. On a lightly floured surface, roll each ball out into a circle roughly 7-8 inch in diameter (and approximately 1/6 inch thick).
Cut each circle into 2 with a sharp knife.
Take one semi-circle and lightly wet its straight edge with water. Fold it into a cone, joining this wet edge and pressing gently to seal well.
Fill this cone 3/4 full with the potato filling made earlier. You can put any semi dry filling you desire into Samosas - minced meat, spinach.
Lightly wet the open edges of the cone and press together to seal well. Use all the dough up in a similiar manner.
Deep fry the Samosas till golden. Drain on paper towels.
Serve hot with Tamarind Chutney and Mint Coriander Chutney.
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