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Recipe: Samosa

Posted on 12 August, 2013 by Indian Food Tour in Delhi in Recipe

Samosa

Ingredients

For stuffing

  • Large potato 1
  • Onions 2
  • Green peas,cooked 4 tablespoon
  • Peanuts,cooked 4 tablespoon
  • Red chilli powder 3/4 tablespoon
  • garam Masala 1/2 tsp
  • Coriander powder 1 tablespoon
  • Chat masala powder 3/4 tablespoon
  • Turmeric ½ tablespoon
  • Coriander leaves 4 tablespoons
  • Ginger,finely chopped 1 tablespoon
  • Jeera or Ajwain(omam) 1 ttablespoon
  • Oil 2 tablespoons
  • Salt as needed

For Dough

  • Maida 3/4 cup
  • Sooji/Rava 1/4 cup
  • Oil/Ghee 2 tablespoon
  • Salt ½ tablespoon
  • Baking powder ½ tablespoon

Preparation

  • Mix maida,rava,salt,baking powder and oil to a crumbly mixture in a bowl. Add enough water and make a stiff yet smooth dough.
  • Knead for 5-7 minutes and make the dough elastic and keep a side for 1/2 hour or until you prepare the masala stuffing.
  • Pressure cook potato and peas+peanuts until soft. Peel the skin of the potato and chop it roughly.
  • Heat a pan in with oil and season with jeera/ajwain. Add ginger and sliced onion and fry for 2 minutes on medium flame. Add cooked peanuts and the green peas, masala powders(red chilli, dhaniya, garam masala and chat masala) and give a quick stir.
  • Add 1/4 cup water and cook for 2 minutes.
  • Add potato and mix well. Add the coriander leaves and fry for 2 minutes or until the masala is ready. Neither too dry nor watery.
  • Again give a gentle knead to the dough and divide into medium sized balls(12-14).Roll into a thin circle and cut it into 2 equal parts with knife. Apply water in the straight edge.
  • Now make a cone by joining along the straight edges by overlapping them.
  • Spoon the stuff until 3/4 th of the cone.
  • Close the cone and seal it properly. Repeat until you finish making all the samosas. You can first roll all the balls and cut them into two and keep,then proceed to the next step.
  • Heat oil until hot and drop 3-4 samosas at a time and cook in medium flame to ensure even cooking,until golden brown. Drain in paper towels.
  • Serve hot with chutney

Posted by Indian Food Tour in Delhi

http://IndiaFoodTour.com

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