Samosas

Samosa Is A Traditional Chat Menu Item In India. It is perfect combination for evening chai time. So, I Was Tempted To Give A Try When I Started To Cook. I Used 3:1 Ratio Of Wheat Flour And Maida. Whole Wheat Flour can also be Completely used For preparing samosas. the whole process is lengthy but we can split the process by making Samosa Sheets previous day and Refrigerate it To Save Cook time

Ingredients:

Preparation Time: 10 mins | Cook Time: 30 mins

For Outer Layering:

Flour – 1 cup (200 gms) ( I took 150 gms whole wheat and 50 gms refined flour)

Ajwain seeds – 1 tsp
water as required
Oil as required
salt as required

For Stuffing:

Potatoes -2 medium ( cooked )
Peas – 1 cup ( Cooked )
cumin powder – 1 tsp
coriander powder – 1 tsp
chili powder – 1 tsp
turmeric powder – 1/8 tsp
garam masala powder – 1 tsp
cumin seeds – 1 tsp
ginger grated – 1/8 tsp
green chili -1 finely chopped
coriander leaves
Oil as required
salt as required

Method:

For dough preparation:

take a bowl, add flour, ajwain seeds and salt
prepare dough by adding water partly
once dough is formed, apply oil on top and cover it with damp cloth

For Stuffing:

in a pan, add oil. Once hot, add cumin seeds and allow it to splutter
add ginger and green chili . saute it well
its time to add cooked peas in the pan. let it sit for a minute
add cumin powder, coriander powder, chili powder, garam masala powder, turmeric powder and salt
combine everything together
add cooked potatoes in the mixture and bind it to form the stuffing
sprinkle some coriander leaves on top

Samosa preparation:

take small portion of prepared dough. roll into a small ball
spread it out into round/oval shape using chapathi rolling pin
cut into half. repeat the process for all the remaining dough
heat a dosa tawa, once hot, place our prepared sheets for 10 seconds each side. this step is to provide sturdy outer layer for samosa ( we can store many sheets in Refrigerator for about a week and use later)

apply maida paste (maida mixed with water) on sides, cover it partly
place our samosa stuffing inside it and close the edges using maida paste
repeat the procedure for all the samosas
heat a pan, add oil for deep frying. once hot, place samosa carefully. Normally, it will take 5-7 minutes to get fried
flip over the other side once bottom part turns golden brown
take it out when both sides gets fried evenly