Samosa

Samosa, how to make samosa special recipe by Ishitha Kothuri!


Samosa was introduced to Indian subcontinent in the 13th and 14th century by traders from Central Asia.

prep time : 30mins
cooking time : 1h
Yields : 10 to 15 samosa
cuisine : Indian

Ingredients:

Boiled potatoes - 1kg
All purpose flour/Wheat flour - 350g
Ajwain - 1tsp
Ghee(clarified butter) - 2tbsp
Oil to deep fry .
Salt to taste
Warm water
Fresh coriander leaves - 2tbsp
Coriander seeds - 1tsp
Zeera - 1/2tsp
Fennel seeds - 1/2tsp
Cinnamon - 1 inch
Cloves - 3
Turmeric powder - 1/3tsp
Chilly powder - 1/4tsp

Method:
Making Dough-

1. Take the flour, ajwain seeds and salt in a bowl. Mix well and add ghee.
2. Begin to knead by adding water as required.
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3. Knead to a firm dough. Cover the dough with a moistened napkin and keep aside for 30 minutes.
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Making Samosa stuffing-

1. Dry roast the above spices in a frying pan and let them cool down.
2. Crush the roasted spices in the grinder.
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3. Peal and chop the boiled potatoes in small cubes.
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4. In a pan heat oil and add boiled potatoes along with turmeric, spice powder, chilly powder, salt and chopped coriander leaves. Mix it well and keep it aside.
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Making Samosa-

1. Divide the dough into pieces.
2. Take each piece and roll it with rolling pin and cut with a knife or a pastry cutter through the center of the samosa pastry.
3. Stuff the prepared samosa cone with the prepared potato stuffing.
4. Brush or apply some water on the top edge of cone and seal the stuffing completely by pressing both the edges.
5. Prepare all the samosas this way and keep them aside.
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Frying Samosa-

1. Now heat oil in a big pan for deep frying. Once oil becomes hot then gently slide 3 to 4 of the prepared stuffed samosa and fry them on both sides evenly until golden colour. Take them out and dry them on a kitchen tissue to absorb the excess oil.
2. Samosa is ready to taste now.

A very tasty recipe by Ishitha Kothuri