Savoury Samosa


 Aalu samosa is one of the most popular snacks in India. Any festival or occasion is incomplete without samosa. They are found almost everywhere. They are easy to make at home and tastes good with tea and ketchup/chutney.


Ingredients:


Refined flour (Maida) - 2 cup
Clarified butter (Ghee) - 1/4 cup
Potatoes - 4 medium sized (boiled)
Green peas - 1/2 cup
Green chilly - 2-3 (finely chopped)
Ginger - 1 tsp (grated)
Coriander leaves - 2 tbsp (finely chopped)
Coriander seeds - 1 tsp (coarsely ground)
Oil - for frying
Salt - as per taste


Method:


1. Add clarified butter (ghee) and 1/2 tsp salt in refined flour (maida) and mix well. With help of  water, knead it tight to make a stiff dough. Cover the dough and keep it away for about 25 min to rest.


2. Heat 1 tsp oil in a pan. Then add ginger, green chillies and green peas into it. Cover and cook for 2 minutes so that the peas get soft. Now add potatoes, salt (to taste), coriander leaves and coriander seeds. Mix all the ingredients and mash it lightly. Cook it for another 2 minutes. Remove the pan from heat and allow the potato filling to cool.


3. Take out 7-8 equal sized lumps from dough and make small balls by rolling it in hand one by one. Then take one ball and make it flat, like a chapati (Indian flat bread which is circular in shape ) with the help of rolling pin. It should be 6 inch in diameter.


4. Cut the chapati into two equal halves with the help of knife. Take one half part in hand and make it into cone shape by joining its edges. Apply water on the edges to make them join.


5. Stuff the cone with potato filling. Give a plate or fold at the back. Apply some water on the base of the cone and seal it by pressing with hand. Repeat the process with all other balls too. As you finished making all the triangular shaped samosas, keep them aside on a plate.


6. Heat sufficient oil for deep frying. Place 3-4 samosas gently into the oil and fry until they turn golden brown in color. Keep the flame medium while frying samosas. Don't try to crowd the frying vessel with too many samosas at once.


7. Take out the fried samosas and place them over kitchen towel. Likewise fry all other samosas. Crispy samosas are ready to eat. Serve them hot with curd/chutney/ketchup or tea.


happy snacking :)

Comments

Post a Comment