Indori samosa

Name: Indori samosa
Total time: 2700 s
Yield: 13 samosas
Cuisine: Indian
Ingredients: For stuffing; 10 medium size boiled and peeled potatoes; 1 tbsp oil; 1 tsp cumin seeds; 1 tsp fennel seeds; 5 green chillies chopped; 1 tbsp sugar; 3/4 tsp amchur powder; 1/2 tsp safed marchu powder (replaceable with red chilli powder); 1/2 tsp sanchal powder (black salt); As Per Taste Salt; 1 tbsp coriendar seeds coarsely grounded (untossed); 1/2 tsp garam masalo (they use rajvadi garam masalo); 1/2 cup chopped coriendar leaves; For Pastry; 2 cups (1 and 3/4 STD cups) maida; 1 tsp salt; 4 tbsp oil; 5-6 tbsp water (or as much as required to make stiff dough)

Priyangi Pujara @TheDivine

Malawi, Africa

#DSR #mybestrecipe #quick #savoury #savory #street style
This method is inspired by a recipe of a very popular shop selling samosa and kachori in Rajkot. The stuffing does not require much preparation and hence it is comparatively quick to make. The pastry is melting in mouth, flaky, crisp and oil-free. All in all, it is undoubtedly delicious and a good alternative to Punjabi samosa for a change of taste.

Priyangi Pujara @TheDivine

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Ingredients

45 min

13 samosas

For stuffing
10medium size boiled and peeled potatoes
1 tbspoil
1 tspcumin seeds
1 tspfennel seeds
5green chillies chopped
1 tbspsugar
3/4 tspamchur powder
1/2 tspsafed marchu powder (replaceable with red chilli powder)
1/2 tspsanchal powder (black salt)
As Per Taste Salt
1 tbspcoriendar seeds coarsely grounded (untossed)
1/2 tspgaram masalo (they use rajvadi garam masalo)
1/2 cupchopped coriendar leaves
For Pastry
2 cups(1 and 3/4 STD cups) maida
1 tspsalt
4 tbspoil
5-6 tbspwater (or as much as required to make stiff dough)

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Steps

45 min

1

Mashed potatoes. Ensure that your potatoes are not overcooked and soggy otherwise, the stuffing will be sticky.
2

Heat oil in a pan. Add cumin as well as the fennel seeds. Let the cumin get golden. Add green chilies. Let it fry for a few seconds.
3

Then after add sugar, amchur powder, salt, black salt, chili powder, and coriander seeds. Combine everything well and fry till the spices release oil.
4

Add mashed potatoes and garam masala. Combine everything very well.
5

Lastly, add the chopped coriander leaves, mix well and turn off the stove. Let it cool.
6

Pastry: combine flour, salt, and oil very well. Add little water as required and make a stiff dough. Resting the dough is optional.
7

Make big balls from the dough. Roll long oval shaped slightly thick pastry.
8

Cut the pastry in the middle. Apply water on the straight side of the half. Fold a cone and stick the wet part on each other.
9

Add 1 tbsp of stuffing to it. Wet the edges and seal. Prepare all the samosas similarly.
10

Take oil in a deep pan/kadhai. Frying samosa needs much oil, as much as can emerse samosas fully. Heat oil a little. Taste its temperature by adding a small portion of dough. The dough should sit at the bottom for a few seconds and then slowly rise to the surface.
11

Add about 5-6 samosas to the oil (the amount of samosas depends on the size of the pan and the amount of oil. Do not overcrowd the oil). Fry them on the lowest heat and do not disturb them till they rise to the surface of the oil.
12

Increase the heat to medium-high once they float on the surface. Stir them for even drying. Once they are golden on all sides, remove them from the oil.
13

Served with tamarind and jaggery sweet chutney and the halwai's green chutney.

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Priyangi Pujara @TheDivine

on July 16, 2022 15:14

Malawi, Africa

I am a primary school teacher teaching in a renowned International school for 17 years. I also teach part-time online/offline. I offer teachers training for n various topics such as Phonics, Montessori and so on.While teaching is my love, cooking is my passion. I enjoy cooking, I enjoy eating 😋