Recipe: Samosa

For stuffing

Large potato 1
Onions 2
Green peas,cooked 4 tablespoon
Peanuts,cooked 4 tablespoon
Red chilli powder 3/4 tablespoon
garam Masala 1/2 tsp
Coriander powder 1 tablespoon
Chat masala powder 3/4 tablespoon
Turmeric ½ tablespoon
Coriander leaves 4 tablespoons
Ginger,finely chopped 1 tablespoon
Jeera or Ajwain(omam) 1 ttablespoon
Oil 2 tablespoons
Salt as needed
For Dough

Maida 3/4 cup
Sooji/Rava 1/4 cup
Oil/Ghee 2 tablespoon
Salt ½ tablespoon
Baking powder ½ tablespoon

Mix maida,rava,salt,baking powder and oil to a crumbly mixture in a bowl. Add enough water and make a stiff yet smooth dough.
Knead for 5-7 minutes and make the dough elastic and keep a side for 1/2 hour or until you prepare the masala stuffing.

Pressure cook potato and peas+peanuts until soft. Peel the skin of the potato and chop it roughly.

Heat a pan in with oil and season with jeera/ajwain. Add ginger and sliced onion and fry for 2 minutes on medium flame. Add cooked peanuts and the green peas, masala powders(red chilli, dhaniya, garam masala and chat masala) and give a quick stir.

Add 1/4 cup water and cook for 2 minutes.

Add potato and mix well. Add the coriander leaves and fry for 2 minutes or until the masala is ready. Neither too dry nor watery.

Again give a gentle knead to the dough and divide into medium sized balls(12-14).Roll into a thin circle and cut it into 2 equal parts with knife.

Apply water in the straight edge.
Now make a cone by joining along the straight edges by overlapping them.

Spoon the stuff until 3/4 th of the cone.
Close the cone and seal it properly. Repeat until you finish making all the samosas. You can first roll all the balls and cut them into two and keep,then proceed to the next step.

Heat oil until hot and drop 3-4 samosas at a time and cook in medium flame to ensure even cooking,until golden brown. Drain in paper towels.

Serve hot with chutney

#indianfood #food #cooking #recipe
from India Food Yoga


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