Tuesday, February 6, 2018

Samosa Recipe

Ingredients (makes 14)

For Outer Layer
All purpose flour - 2 cup,
Semolina (suji/rava) - 1/4 cup,
Salt - to taste,
Carom seeds (ajma) - 1/4 tsp,
Clarified butter (ghee) - 1/4 cup,
Water - 1/2 cup.

For Stuffing
Potato - 3-4,
Frozen peas - 1/4 cup,
Clarified butter(ghee) - 1 1/2 tbsp,
Cashew - 2 tbsp,
Raisins - 2 tbsp,
Dry coriander seeds (Dhana) - 1/2 tbsp,
Fennel seeds (saunf) - 1/2 tbsp,
Cumin seeds - 1 tsp,
Chilli flax - 1 tsp,
Dry Fenugreek leaves (kasuri methi) - 1 tsp,
Ginger paste - 1/2 tbsp,
Green chilli paste - 1 tbsp,
Fresh coriander - 1/4 cup,
Garam masala - 1 1/4tsp,
Dry mango powder (amchur) - 1/2 tsp,
lemon juice 1/2 tsp,
Sugar - 1/4 tsp,
Asafoetida - 1/8 tsp,
Black salt (sanchar) - 1 tsp,
Salt - to taste.

Peanut oil - for frying.

For serving
Green chutney - For green chutney recipe, click HERE.
Tamarind and jaggery chutney - For  tamarind and jaggery chutney recipe, click HERE.




Method
For Outer Layer
In a mixing bowl add all the ingredients listed under the header "For Outer Layer" section above, except water.


Mix well with both hands till ghee combines well with flour as per given below image.


Now gradually add little water at a time and form semi stiff dough.



Cover dough with damp kitchen towel. Let it rest covered for about 20 - 25 minutes.



For Stuffing
Wash and steam boil potato till it gets well cooked.


Let it cool down completely. Remove skin and roughly crush using hands.


Roughly chop cashew and keep aside.


Roughly crush dry coriander seeds along with fennel seeds and cumin seeds. Keep it aside.


In a pan heat ghee over medium flame. Add asafoetida followed by chopped cashew and raisins.. Cook for few seconds.


Now add roughly crushed cumin seeds, fennel seeds and coriander seeds. Again cook for couple of seconds.


Now add chopped ginger and chilli paste. Cook till raw flavor of ginger reduces.


Now add rest of the ingredients from stuffing section above such as chilli flax, dry fenugreek leaves, garam masala, dry mango powder, sugar, black salt, salt and green peas. Stir and cook for few seconds.

Now add roughly mashed boiled potato. Mix well till all the spices and potato combines well.


Switch off the flame and let it cool down to room temperature. Sprinkle finely chopped coriander leaves and mix well.


Assemble
Take dough on work surface and kneed well. Now divide prepared dough into 7 equal parts.
Roll each part in an oblong shape disc as per given below image. Rolled disc should be on thicker side.


Give a horizontal cut to the prepared disc and cut into two.


Take one part of the disc and apply water to its edges as per below image.


Now stick both the edges and give it a cone shape as per given below image.


press and seal edges well.


Now add stuffing into the hollow space of prepared cone.


Now press and seal both sides well. Place prepared samosa in a plate. Cover with kitchen towel. Prepare all samosa with the rest of stuffing and dough.


Deep fry samosa in batches over medium to medium low flame. Oil should not be hot else samosa will not be flaky. And if temperature of oil is very low samosa will absorb oil.


Fry samosa till it becomes golden brown color.


Remove in a paper towel and serve with chutney.


Notes
Adjust amount of spices for stuffing as per choice.
Ghee can be replaced by oil in dough making process.