BEFORE UNDERSTANDING HOW TO MAKE SAMOSA? LET US KNOW ABOUT SAMOSA.
WHAT IS SAMOSA?
SAMOSA IS A DEEP-FRIED (triangular-shaped)SNACK, USUALLY FILLED WITH POTATO, SPICES, AND HAS A CRISPY COVERING.
It is a very popular snack in the northern part of INDIA.
It is made like a triangle, but nowadays people also make it in different shapes such as PATTI SAMOSA, RING SAMOSA, MINI SAMOSA, etc,.
IT IS ALSO A NUMBER ONE STREET-SIDE SNACK, OFTEN SERVED WITH RAW FINELY CUT ONION, SWEET AND SOUR CHUTNEY, AND ALSO WITH MINT CHUTNEY.
HOW TO MAKE SAMOSA
It has the following procedures;
1) To knead the dough.
2) To make the stuffing (inside filling of samosa)
3) To stuff the filling in samosa and
4) To fry the samosa.
INGREDIENTS FOR SAMOSA
For dough –Outer covering of Samosa ;
- Maida (all-purpose flour)-1.5 cups.
- Table salt-3/4 teaspoon
- Carom seeds (ajwain or om seeds)-1/2 teaspoon
- Oil -3.5 tablespoon
- Water to knead the dough-100 ml or as required.
For stuffing-Inside filling of Samosa;
- Potato-2 big, washed, boiled, and peeled.
- Peas-fresh or frozen-3/4 cup
- Green chilies-6-8 finely cut
- Coriander leaves-1/3 cup finely chopped
- Ginger -1 inch piece finely grated
- Salt-3/4 to 1 teaspoon
- Turmeric powder-3/4 teaspoon
- Red chilly powder-1 teaspoon
- Coriander powder-1 teaspoon
- Cumin powder-3/4 teaspoon
- Garam masala-1 teaspoon
- Amchur powder-1 teaspoon
- Chat masala-1 teaspoon
- Asafoetida (Hing)-1 peanut size
- Oil-1.5 tablespoon
For stuffing the samosa -we knead the dough and the stuff.
For deep frying the samosa -1/2 liter oil (depending on the size and quantity).
Note:-SAMOSAS MUST BE COMPLETELY IMMERSED IN OIL WHILE FRYING
MAKING SAMOSA DOUGH
- Take a mixing bowl or a big plate. (parath)
- Sieve 1.5 cups of maida, put 3/4 teaspoon salt, 1/2 teaspoon Carom seeds, and about 3.5 tablespoons of oil.
- mix all of them nicely and see if it can be taken in your fist, if it retains shape, that means the fat needed for the dough is perfect.
- Now add water to the flour mix spoon-wise, very little at a time, and knead a stiff dough to make the crispy outer covering of the samosa.
- Now keep it covered for about 1/2 an hour.
TO MAKE THE SAMOSA FILLING
- Take a frying pan, put about 1.5 tablespoons of any edible oil, and heat.
- When oil is heated add hing, turmeric powder finely cut green chilies, ginger gratings, and boiled peas. (if peas are fresh put in little water to cook at this stage and then proceed after cooking).
- Now add the boiled potatoes after breaking them into small pieces. (do not cut smash it )
- Now put the spices namely; Red chilly powder, Coriander powder, Cumin powder, Chat powder, Garam masala powder, Amchur powder, and Salt.
- At last add coriander leaves mix all, saute for 3 mts, and taste.
- It should be hot and spicy.
- STUFF THE FILLING IN SAMOSA
- Now spread the stuffing mixture to cool on a plate.
- Take the dough and knead once more to make it a little soft and pliable.
- Make a log and cut it into a small chapati-sized dough. (6-7 pieces)
- Roll a thin roti and cut it into two parts.
- Take one portion, apply little water at the sides, make a cone, and put the stuffing, press a little, star sealing the sides giving it the shape of a samosa. (as shown in the video). KEEP IT ALL READY.
- Meanwhile, keep the oil to heat in a deep fry pan, and as soon as it is medium hot drop the samosas to fry.
- Do not overload put 4-5 nos at a time to fry.
.Fry for 5 -8 minutes to give a golden brown color.
YUMMY SAMOSAS ARE DONE
. REMOVE THEM ON KITCHEN TOWEL AND SERVE HOT WITH MINT CHUTNEY
ENJOY WITH YOUR EVENING TEA ON A RAINY DAY
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