I always thought Samosa is a street-snack and meant to be had only from outside, relishing the Teekha(spicy) chutney and Meetha(sweet) chutney that is packed along. Once, while having one of those yummy samosas, the H thought aloud if these could be made at home too. Then on a weekend, I decided to give it a try and started googling various versions and recipes. It was a success! Outside, we generally cannot have more than two samosas. But when it’s home-made, you can indulge! Though, remember that it’s deep-fried which directly translates into more calories.
Samosas are easy to prepare but it involves some careful steps for the cone. Follow my steps and you won’t go wrong!
For the cover:
Maida – 2 cups
Rava/Semolina – 1 tbsp
Oil – 1 tbsp
Ajwain/Carom seeds – 1 tsp
How to prepare:
1. Mix all the ingredients and kneadwith enough water for a dough like that of Chapati.
2. Knead the dough well for 1-2 minutes so that is smooth.
3. Set it aside. Cover with a cloth or keep it in an airtight container.
For the filling:
Potato – 2
Green peas – half cup
Oil – 1 tsp
Cumin seeds – 1 tsp
Green chilli – 2
Coriander powder – 1 tsp
Garam masala – 1 tsp
Amchur/Dry mango powder – 1 tsp
How to prepare:
1. Boil 2 Potatoes. Peel and mash them retaining pieces.
2. In a pan, take some oil. Add half a cup of Green Peas and let it cook.
3. Once it is half-cooked, add the potatoes.
4. Add salt, cumin seeds, finely cut green chillies, coriander powder, garam masala and Amchur or Dry Mango powder. Amchur is the most important ingredient for the authentic taste. If you do not have amchur, you can substitute it with chaat masala or try some other snack!
5. Cook for a couple of minutes and lay it on a plate to cool.
To make Samosas:
Make a thin paste of maida with water and keep aside.
Knead the dough again for a minute.
Now, follow the pictures,
Take a small ball of the dough and roll it into a circle. Do not make it very thin or it may tear. Dust loose flour on it while rolling if required. Cut the circle into half. (the tiny black specks you see are Ajwain/Carom seeds)
Make a cone of the semi-circle and seal the edges with the maida paste. Now add the filling. If you add too much of the filling, it will be difficult to seal the horizontal end of the samosa.
You can simply seal this by spreading the maida paste along the horizontal edges. But if you observe street-samosas, you will see that it has a curved back. For this, fold the tiny extra part of the cone on itself and then seal the horizontal edge with the maida paste. (you can see the tiny fold in the pic).
Now heat oil in a pan or kadai. The oil should not be very hot. If it’s very hot, the samosas will brown on the outside and stay raw in the inside. Deep fry two or three at a time. It should cook and brown slowly. This will make them crispy too.
The thin maida paste acts as a perfect glue. So please do not avoid that step.
Do not keep the filled and sealed cones for too long before frying as it will become soft. Fry it soon. While one batch is frying, you can work on the next batch of cones. Trust me, it won’t take time!
Enjoy hot samosas with different sweet, spicy and tangy chutneys (if you have the tolerance to make them). Or simply dig in with tomato ketchup like we had it! I was too eager to taste them, so making any chutney was out of question!
The pictures of this post are very poor, coz these were clicked at night.