How to make Samosa - Indian Snack item

The Samosa is a common snack item in South Asia in countries like India, Pakistan and Nepal as well as Bangladesh.  The Samosa generally consists of a fried triangular - or tetrahedron shaped pastry shell with savory potato, onion, fresh coriander, paneer and pea stuffing.

Samosa is one of the most popular snack item in India which finds place in almost every bakery or a chaat shop.  Samosa is a crisp exterior filled with a savory of potato stuffing which goes very well over a hot cup of tea especially on a rainy day.  Samosa is normally purchased from stored and prepared in homes rarely.  In this article you will learn how to make Samosa...

Ingredients

• Maida ( all purpose flour ) -  1 cup
• Oil - 2 table spoonful
• Large pinch ajwain ( optional )
• Water to knead the maida
• Salt for taste
• Oil for deep frying

For the filling:

• Boiled potatoes - 2 nos.
• Boiled peas - 1/4 cup
• Grated Ginger - 1/4 tsp
• Red chilli powder - 1/4 tsp
• Coriander powder - 14 tsp
• pinch cumin powder
• pinch of kasuri methi
• dash of lemon juice
• pinch of garam masala
• chopped coriander leaves
• salt to taste

 Method of preparation of Samosas

Here is a simple step by step method of preparing Samosas

• First mix the maida with salt, oil, ghee and ajwain, combine to form a crumbly mixture.  
• Now slowly add enough water to make the dough not too soft.  Divide the dough and shape into balls. Keep the balls aside covered with a most cloth for 20 minutes
• Heat a vessel, add oil, add cumin seeds and allow to become brown.  Add ginger, spice powders and a table spoon of water and saute for few seconds.  Add the crumbled potato and boiled peas and cook on a medium flame for few minutes ( 3 to 4 mts.) .  Add kasuri methi and lemon juice.  Add coriander leaves and turn off the heat
• Now start preparing the outer layer of the samosa as the stuffing is ready
• Roll each ball with the rolling pin into a thin puri.  Take a knife and divide the rolled puri into two halves.
• Now take the semi circle piece of the poori and made a fold in the shape of a triangle.
• Seal along the fold.  Place a ball of potato stuffing in the cone made.  Wet your fingers and run it along the edges of the dough with water and seal to enclose the stuffing.
• Press the ends firmly so that the filling does not come out during deep frying process. Prepare the rest of the dough in the same manner and make samosas
• Heat enough oil in a wide vessel to deep fry these samosas.  Once oil is heated, reduce the flame to medium and drop 2 to 3 samosas into the oil and deep fry them till golden brown turning them to the other side so that it cooks on all sides. Deep fry on low flame.
• Remove onto an absorbent paper and serve the samosas along with chutney over a cup of tea.