June 26, 2012

How to Make Samosa

Recipe by Naiya Sheth: Learn how to make Samosa. As you know Samosas are all time favourite Indian fast food. A great combination of potato stuffing with refined flour. Basically, it's a snack with the rich filling of green peas and potatoes. No doubt it's fried snack, heavy in cal. and tricky to make. But it tastes very nice. So try this very delicious snack samosa today. 

Preparation time – 10 minutes
Cooking time – 20 minutes
Makes – 20 samosas (approx.)

Ingredients to make Samosa:

For outer layer:
1 cup refined flour
2 tablespoon warm oil
Salt to taste
1 teaspoon corn flour
½ teaspoon lemon juice
Water to knead dough
1 pinch soda bi carb

For stuffing:
2 big potatoes boiled and mashed
250 grams boiled green peas
1 onion finely chopped
1 teaspoon green chilli paste
½ teaspoon ginger paste
½ teaspoon lemon juice
1 tablespoon chopped coriander leaves
½ teaspoon garam masala powder
½ teaspoon turmeric powder
½ teaspoon roasted cumin seeds powder
½ teaspoon red chilli powder
Salt to taste
1 tablespoon oil
½ teaspoon cumin seeds
1 tablespoon sesame seeds
½ teaspoon sugar
Oil for frying samosas

To serve with:

Method to make Samosa:

For outer layer:  

  1. Make soft dough from all the ingredients of dough.
  2. Knead properly and keep aside covered.
For stuffing:
  1. Heat 1 tablespoon oil in a pan. Add cumin seeds and when they crackle add green chilli, sesame seeds and ginger paste. Fry for 30 seconds. Add onion and fry till translucent.
  2. Add mashed potatoes, boiled green peas and other masalas. Mix well. Cook for 2 minutes. Keep aside. Add chopped coriander leaves.
To proceed: 

  1. Make 5” dia. thin round with some dough. Cut into two halves, run the moist finger along a diameter. Join and press together to make a cone. Place 1 tablespoon stuffing in the cone and seal the third side as above.
  2. Repeat the process for remaining.
  3. Heat oil and deep fry samosas at medium flame. Fry till the turns to light brown. When done remove from oil and drain on absorbent kitchen tissue.
  4. Hot and tempting samosas are ready to serve. Serve them with coriander chutney, sweet chutney and tomato ketchup.

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