Samosa

Name: Samosa
Total time: 2400 s
Yield: 4 persons
Cuisine: Indian
Ingredients: For dough:; 2 cup all purpose flour; 4 tbsp ghee; 1 tsp carrom seeds; to taste Salt; For filling:; 6 medium sized potatoes; 1/4 cup boiled peas; 2 tbsp oil; 1 tsp cumin seeds; 1 tbsp coriander seeds; 1 tsp red chilli powder; 1 tsp garam masala; 1 tsp raw mango powder; 1 tsp cumin powder; 1/2 tsp coriander powder; 1/2 tsp turmeric powder; 2 tbsp chilli ginger paste; 2 tbsp finely chopped coriander; Pinch asafoetida; to taste Salt; as required Oil for frying

Deepa Rupani @dollopsbydipa

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SAMOSA

A samosa is a fried pastry with savoury ( most common- potato filling) filling. These triangular shaped fried snack can be prepared by baking and air frying too.
Though Samosa doesn't need any introduction . It is not only popular in India but in several countries of world too. Study says that the origin of Samosa is in Middle East and it was introduced to India during the Mughal rule. Whatever the origin is but Samosa is considered as an essential Indian delicacy , specially aloo (potato) Samosa which is most popular in Northern India but now we can find it all over India. Samosa is very common street food and very common choice for any party , high tea party or meet ups.
It can be prepared with various fillings but potato filling is very common and popular . Look at the popularity of Samosa ,that 5th September is celebrated as World Samosa Day.

#ldcravings1
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SAMOSA

Deepa Rupani @dollopsbydipa

અમદાવાદ

#ldcravings1
#post1

SAMOSA

#ldcravings1
#post1

SAMOSA

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Ingredients

40 minutes

4 persons

For dough:
2 cupall purpose flour
4 tbspghee
1 tspcarrom seeds
to tasteSalt
For filling:
6medium sized potatoes
1/4 cupboiled peas
2 tbspoil
1 tspcumin seeds
1 tbspcoriander seeds
1 tspred chilli powder
1 tspgaram masala
1 tspraw mango powder
1 tspcumin powder
1/2 tspcoriander powder
1/2 tspturmeric powder
2 tbspchilli ginger paste
2 tbspfinely chopped coriander
Pinchasafoetida
to tasteSalt
as requiredOil for frying

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Steps

40 minutes

1

Wash, cut and pressure cook potatoes.
2

Knead a hard doughvand cover it for 30 minutes.
3

For filling, heat oil, add cumin seeds, coriander seeds and asafoetida. Saute it for few seconds then add chilly-ginger paste.
4

Then add potatoes and peas. Add rest of the spices and mix well.
5

Mash it with masher.
6

Add coriander, salt, mix well and turn off the heat.
7

Divide dough in equal parts. Take one part and roll it oval. Cut it in the centre.
8

Take one part, fold it from centre and stick 2 sides aa shown in the picture. Wet the sides with water to stick it firmly.
9

Fill it with potato filling, seal it.
10

In hot oil, deep fry it from both sides till it becomes golden.
11

Serve hot.