Samosa is claimed to have originated in the middle east (Where it is known as Sambosa). Samosa were introduced to our country in the 13th or 14th century by travelers from Central Asia.
Samosa are favorite for many of us. It is available in all parts of India as a very popular street snack.
Samosa
Cuisine: Indian variant: Punjabi
Preparation Time: 15 minutes
Resting Time: 10 minutes
Cooking Time: 35 minutes
Ingredients:
All Purpose flour or maida: 1 cup
Ajwain/Omam: 1/4 tea spoon
Salt as needed
Oil for frying
Maida: 2 tea spoon
Water as needed
For Stuffing:
Boiled potato: 3 nos
Boiled Peas: 50 gms
Garam masala: 1/4 tea spoon
Chili powder: 1/4 tea spoon
Finely chopped green chili: 1 no
Grated ginger: 1/4 tea spoon
Jeera Powder: 1/4 tea spoon
Turmeric/ Haldi: 1/4 tea spoon
Cashews: A few numbers (Optional)
Refined Oil: 2 tea spoon
Finley chopped onion: 1 no
Salt to taste
Water as needed
Method:
1. Take maida in a wide bowl, add ajwain seeds and salt and 1 tea spoon of hot oil and knead it into soft dough by adding water little by little
2. Close the bowl with a lid and keep it aside. Let it rest for 10 minutes. In the meantime prepare the stuffing.
3. Pressure cook potatoes for 7 to 8 whistles, so that the potatoes will be mashy.
4. Boil peas separately and keep.
5. When the pressure subsides take the potatoes and peel off the skin and mash it and keep.
6. Place a pan or kadai on the stove over a high flame, add 2 tea spoons of oil, add the green chilies fry it for less than a minute, add in chopped onions, and fry till it becomes translucent, add grated ginger.
7. Add mashed potatoes and boiled peas and add in chili powder, garam masala, salt, haldi and mix well, sprinkle little water.
8. Close it with lid and cook it for 3 to 5 minutes.
9. Put off the flame and add jera powder and mix thoroughly. Let the mixture cool completely.
10. Now take the maida dough, make lemon size balls out of it.
11. Take one ball and roll it out into chapatis of even thickness.
12. Cut it into half.( ie) two semi circles.
13. Make a paste with the 2 tea spoons of maida,by adding little water.
14. Smear this maida paste evenly over the corners and fold it into cone shape.
15. Place the stuffing inside the cone and seal the edges completely.
16. Make all the samosas in a similar manner and keep.
17. Place a pan with oil for frying over a medium flame. When the oil is hot, drop in the samosa and fry till golden brown, two at a time.
18. Drain oil and take it out and serve hot with ketchup or mint chutney.
Note:
1. After rolling into chapatis, flip it over a hot tawa to take out the moisture, so that samosas will stay crisp and flaky.
2. For 1 cup o maida, it yields 12 samosas.
Samosa are favorite for many of us. It is available in all parts of India as a very popular street snack.
Samosa
Cuisine: Indian variant: Punjabi
Preparation Time: 15 minutes
Resting Time: 10 minutes
Cooking Time: 35 minutes
Ingredients:
All Purpose flour or maida: 1 cup
Ajwain/Omam: 1/4 tea spoon
Salt as needed
Oil for frying
Maida: 2 tea spoon
Water as needed
For Stuffing:
Boiled potato: 3 nos
Boiled Peas: 50 gms
Garam masala: 1/4 tea spoon
Chili powder: 1/4 tea spoon
Finely chopped green chili: 1 no
Grated ginger: 1/4 tea spoon
Jeera Powder: 1/4 tea spoon
Turmeric/ Haldi: 1/4 tea spoon
Cashews: A few numbers (Optional)
Refined Oil: 2 tea spoon
Finley chopped onion: 1 no
Salt to taste
Water as needed
Method:
1. Take maida in a wide bowl, add ajwain seeds and salt and 1 tea spoon of hot oil and knead it into soft dough by adding water little by little
2. Close the bowl with a lid and keep it aside. Let it rest for 10 minutes. In the meantime prepare the stuffing.
3. Pressure cook potatoes for 7 to 8 whistles, so that the potatoes will be mashy.
4. Boil peas separately and keep.
5. When the pressure subsides take the potatoes and peel off the skin and mash it and keep.
6. Place a pan or kadai on the stove over a high flame, add 2 tea spoons of oil, add the green chilies fry it for less than a minute, add in chopped onions, and fry till it becomes translucent, add grated ginger.
7. Add mashed potatoes and boiled peas and add in chili powder, garam masala, salt, haldi and mix well, sprinkle little water.
8. Close it with lid and cook it for 3 to 5 minutes.
9. Put off the flame and add jera powder and mix thoroughly. Let the mixture cool completely.
10. Now take the maida dough, make lemon size balls out of it.
11. Take one ball and roll it out into chapatis of even thickness.
12. Cut it into half.( ie) two semi circles.
13. Make a paste with the 2 tea spoons of maida,by adding little water.
14. Smear this maida paste evenly over the corners and fold it into cone shape.
15. Place the stuffing inside the cone and seal the edges completely.
16. Make all the samosas in a similar manner and keep.
17. Place a pan with oil for frying over a medium flame. When the oil is hot, drop in the samosa and fry till golden brown, two at a time.
18. Drain oil and take it out and serve hot with ketchup or mint chutney.
Note:
1. After rolling into chapatis, flip it over a hot tawa to take out the moisture, so that samosas will stay crisp and flaky.
2. For 1 cup o maida, it yields 12 samosas.
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