Samosa is a very famous Indian snack which has an outer layer with stuffing and then deep fried. It makes a great afternoon snack and goes well with Tea. The stuffing of the samosa can be adjusted accordingly to taste and preference. You can serve these as is or with spicy chutney!! SO yummy!!
Ingredients for the stuffing:
Potatoes – 3 or 4 medium
Onion – ½ cup
Peas – 1/3 cup
Turmeric Powder – ½ tea spoon
Garam Masala – 1 tea spoon
Coriander Powder – 1 tea spoon
Fennel Seeds– ¼ tea spoon
Cumin Seeds – ½ tea spoon
Ginger – ¼ tea spoon chopped
Green chili – 2 chopped and seeds removed
Salt – 1 tea spoon
Chili Powder – ¼ tea spoon
Garlic Powder – ½ tea spoon
Amchur Powder – 1 tea spoon
Ingredients for the dough:All-purpose flour – 1 cup
Salt – A pinch
Oil – 1 table spoon
Water – Luke warm – ¼ cup.
MethodBoil the potatoes until well done. Smash them well and keep aside
Mix the ingredients for dough in order of flour, salt, water and oil.
Knead it very well to a small dough and keep aside for 20 minutes.
Heat oil – about 1 table spoon in a pan and put cumin seeds, fennel seeds and then onion, all powder other than salt and am churn powder and mix well.
Once onion is well cooked, add salt.
Add the boiled and smashed potatoes and mix well.
Add the amchur powder and mix it well and remove from heat
Knead the dough (kept aside) well and divide into 8 equal balls
Make the balls to puris without adding the flour.
Now once in 6 inches in diameter, cut the puri into 2 semi circles.
Apply water to the ends of the semi circles and attach it to make it a cone shape.
Fill the potato filling inside the cone and press it a little
Add water to the top of the covering and seal it tight by overlapping it to make a triangle shaped samosa.
Do the same for the rest of the dough and potatoes.
Heat oil in a kadai and once it is medium hot, add the samosas to fry.
Remove from oil once golden brown in both sides and drain oil with a paper towel covered plate.
Now the samosa is ready to be served with ketchup or green chutney whichever is available.
Note I made the puris in the roti maker as it kept shrinking when making with rolling pin.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#34.
Ingredients for the stuffing:
Potatoes – 3 or 4 medium
Onion – ½ cup
Peas – 1/3 cup
Turmeric Powder – ½ tea spoon
Garam Masala – 1 tea spoon
Coriander Powder – 1 tea spoon
Fennel Seeds– ¼ tea spoon
Cumin Seeds – ½ tea spoon
Ginger – ¼ tea spoon chopped
Green chili – 2 chopped and seeds removed
Salt – 1 tea spoon
Chili Powder – ¼ tea spoon
Garlic Powder – ½ tea spoon
Amchur Powder – 1 tea spoon
Ingredients for the dough:All-purpose flour – 1 cup
Salt – A pinch
Oil – 1 table spoon
Water – Luke warm – ¼ cup.
MethodBoil the potatoes until well done. Smash them well and keep aside
Mix the ingredients for dough in order of flour, salt, water and oil.
Knead it very well to a small dough and keep aside for 20 minutes.
Heat oil – about 1 table spoon in a pan and put cumin seeds, fennel seeds and then onion, all powder other than salt and am churn powder and mix well.
Once onion is well cooked, add salt.
Add the boiled and smashed potatoes and mix well.
Add the amchur powder and mix it well and remove from heat
Knead the dough (kept aside) well and divide into 8 equal balls
Make the balls to puris without adding the flour.
Now once in 6 inches in diameter, cut the puri into 2 semi circles.
Apply water to the ends of the semi circles and attach it to make it a cone shape.
Fill the potato filling inside the cone and press it a little
Add water to the top of the covering and seal it tight by overlapping it to make a triangle shaped samosa.
Do the same for the rest of the dough and potatoes.
Heat oil in a kadai and once it is medium hot, add the samosas to fry.
Remove from oil once golden brown in both sides and drain oil with a paper towel covered plate.
Now the samosa is ready to be served with ketchup or green chutney whichever is available.
Note I made the puris in the roti maker as it kept shrinking when making with rolling pin.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#34.
I can have a plate of these crispies anytime, very addictive samosas.
ReplyDeleteI am for Samosa anytime!
ReplyDeleteSamosas are my all time fav & the filling that you have used the ingredients are so flavorful. I would love to have these with some hot filter coffee
ReplyDeletevery delicious samosas :) I love them anytime with spicy green chutney!! they looks irresistible dear :)
ReplyDeleteHot Samosa, Hot Chai and some Gupshup, i m in anytime!!!! :)
ReplyDeleteyour blog has a collection of nice recipes. Happy to follow you. If you get time visit my space too.
ReplyDeletehttp://lincyscookart.blogspot.com
my favorite Indian snack
ReplyDeletehmm anytime i can eat the whole plate.lovely....
ReplyDeletelooks delicious and crispy,perfect with a cup of tea.
ReplyDeleteCrunchy munchy Samosas! Would love to eat this with hot coffee in the evening :)
ReplyDeletecrunchy ones!!yumm
ReplyDeleteLove samosa anytime ! Those looks yummy.....
ReplyDeleteYummy.. yummy looking samosa.
ReplyDeleteOne of my fav snack. Looks yummy
ReplyDelete