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Categories:
all-purpose salt ajwain seeds oil water potatoes cumin green chili onion sweet green turmeric coriander powder salt
Viewed: 38 - Published at: a year agoIngredients
- 1- 1/2 cup All-purpose Flour
- 1 teaspoon Salt
- 1/2 teaspoons Ajwain Seeds
- 2 Tablespoons Semolina
- 2 Tablespoons Oil
- 23 cups Water
- Oil, For Frying The Samosas
- 2 whole Potatoes (medium Sized) For Stuffing
- 1 teaspoon Cumin Seeds (For Stuffing)
- 1 teaspoon Minced Green Chili (For Stuffing)
- 1 cup Thinly Sliced Onion (For Stuffing)
- 1/2 cups Sweet Green Peas (For Stuffing)
- 1 teaspoon Turmeric
- 1/4 teaspoons Coriander Powder (For Stuffing)
- Salt To Taste
Method
- For the pastry:
- The trick to kneading perfect dough is to always add water in small portions.
- Dough for samosa pastry should be a little tougher than youd expect.
- As a test, when you press your finger into it, you should have to apply a little pressure.
- Mix the all purpose flour, salt, ajwain seeds and semolina together.
- Add oil into the flour mixture and mix it all very well together.
- To mix the oil well into the flour, take flour in small portions in your hand and rub it between your palms.
- To make sure that the oil is mixed well, hold the flour in your fist, press tightly and open your fist.
- When its ready, the flour should still hold itself together.
- Now add water in small portions and try to make a dough out of it.
- I easily used 2/3 cup of water and then a little extra to wet my hands for kneading.
- Once the dough comes together, work it for another 5 minutes.
- Then wrap with a plastic wrap and let it rest for 30 minutes.
- For the filling:
- Boil potatoes until they are fork tender (For me it takes about 15-20 minutes but it will depend on the size of the potatoes).
- Then they are done, remove them from the water and allow them to cool and then mash them.
- Set aside.
- Heat oil in a pan on medium high heat.
- Add cumin seeds.
- Once they start to pop add chili and onion.
- Cook until onion becomes translucent.
- Then add peas and turmeric.
- Once the peas are cooked, add coriander powder, salt and the mashed potatoes.
- Mix everything together and set it aside for the mixture to cool before using them for filling.
- Making Samosas:
- The trick all samosa shop vendors use to make crisp samosas is that they use warm oil to fry their samosas.
- They drop them in oil which is a little over room temperature and slowly increase the temperature of the oil.
- This cooks the outer pastry slowly, making them crisp.
- Frying them in hot oil makes the pastry soft and you dont want that.
- Start by rolling a lemon size ball of dough into a circle using a rolling pin.
- The flat circle should be around 11-12 cm in diameter.
- Cut the big circle into two semicircles.
- Take about two spoons of potato mixture, make a ball out of it and place it in the center of the semicircle.
- Now dip your finger in water and rub it across the straight edge of the semicircle to make it wet so that it can stick.
- Pick the dough up from one side and fold it over the potato ball covering it half way.
- Then pick up the other side and place it over to the previous one, covering the potato to make a triangle shape.
- The two flaps should stick to each other right at the center of the samosa.
- The third side of the triangle should be still open.
- Use a little water, make it wet and stick the two flaps together with your finger.
- Repeat the process with the rest of the dough and filling.
- Use a wok or deep fryer to fry the samosas in the hot oil till they turn golden brown in color.
- Serve with your choice of sauce or chutney.
- Shop vendors in India sell them with green cilantro and tomato chutney along with some yogurt and tamarind chutney.