Samosa is a one more street food and wherever you go, you can find it. Particularly in North India, we can see samosas a lot. I tried out this recipe from easyntasty recipes blog and the original recipe is HERE. It’s also one of my entries to MBP- Street Food Contest.
The variations I have made from the original recipe are I have added fresh green peas for stuffing in my recipe and have not added cashews in mine for stuffing, since I didn’t find cashews in my kitchen at that moment.
Ingredients:
All Purpose Flour / Maida – 3 cups
Carom Seeds / ajwain - 1 tsp
Potatoes – 6
Fresh Green Peas – 1/ 2 cup
Onion – 1 (finely chopped)
Pea nuts – 1/2 tbsp
Ginger Garlic Paste – ½ tbsp
Coriander Powder – 2 tsp
Chilli Powder – 1 tsp
Turmeric Powder – ½ tsp
Cumin Powder – 2 tsp
Garam Masala / Chat Masala – 1 tsp
Cumin Seeds – 1 /2 tsp
Coriander Leaves – 2 tsp (finely chopped)
Salt – to taste
Cooking Oil
Cooking Instructions:
To prepare dough, add maida, carom seeds, enough salt, 4 tbsp of oil and required amount of water and knead it well until it becomes soft as you prepare for parottas. Cover it with a moist cloth and keep aside a while and lets prepare the stuffing portion of samosa.
Wash and clean the potatoes and green peas and let it cook in the pressure cooker by adding water in it. Wait for 4 whistles or until the potatoes and peas are well cooked. Mash the potatoes well.
Heat oil in the pan and add cumin seeds, onion, ginger garlic paste, and peanuts and fry it a while. Add coriander powder, turmeric powder, cumin powder and chilli powder to it and mix well. Now add cooked potatoes and peas to it and required salt and mix it well. Add little amount of water (do not add more water) and coriander leaves and fry a while until the masala is coated on vegetables well and the gravy becomes dry and thick. Switch off the stove and let the stuffing cool.
Now take the kneaded dough and divide into equal portion of small balls. Take a ball of dough, and roll it into small poori’s with a rolling pin. Cut the rolled out poori into two halves. Take one of the halves from it and apply water on the edges of the dough. Bring one end of the rolled dough to the centre and now bring the other end to the centre and overlap with the already folded one. Now you can see cone formed out in the dough.
Take a small portion of stuffing and fill it in the cone and seal all the open edges with water. Heat oil in a pan and deep fry the samosas in simmer flame. Tasty samosa is ready to eat.
Side Dish: Mint Chutney, Tomato Sauce
The variations I have made from the original recipe are I have added fresh green peas for stuffing in my recipe and have not added cashews in mine for stuffing, since I didn’t find cashews in my kitchen at that moment.
Ingredients:
All Purpose Flour / Maida – 3 cups
Carom Seeds / ajwain - 1 tsp
Potatoes – 6
Fresh Green Peas – 1/ 2 cup
Onion – 1 (finely chopped)
Pea nuts – 1/2 tbsp
Ginger Garlic Paste – ½ tbsp
Coriander Powder – 2 tsp
Chilli Powder – 1 tsp
Turmeric Powder – ½ tsp
Cumin Powder – 2 tsp
Garam Masala / Chat Masala – 1 tsp
Cumin Seeds – 1 /2 tsp
Coriander Leaves – 2 tsp (finely chopped)
Salt – to taste
Cooking Oil
Cooking Instructions:
To prepare dough, add maida, carom seeds, enough salt, 4 tbsp of oil and required amount of water and knead it well until it becomes soft as you prepare for parottas. Cover it with a moist cloth and keep aside a while and lets prepare the stuffing portion of samosa.
Wash and clean the potatoes and green peas and let it cook in the pressure cooker by adding water in it. Wait for 4 whistles or until the potatoes and peas are well cooked. Mash the potatoes well.
Heat oil in the pan and add cumin seeds, onion, ginger garlic paste, and peanuts and fry it a while. Add coriander powder, turmeric powder, cumin powder and chilli powder to it and mix well. Now add cooked potatoes and peas to it and required salt and mix it well. Add little amount of water (do not add more water) and coriander leaves and fry a while until the masala is coated on vegetables well and the gravy becomes dry and thick. Switch off the stove and let the stuffing cool.
Now take the kneaded dough and divide into equal portion of small balls. Take a ball of dough, and roll it into small poori’s with a rolling pin. Cut the rolled out poori into two halves. Take one of the halves from it and apply water on the edges of the dough. Bring one end of the rolled dough to the centre and now bring the other end to the centre and overlap with the already folded one. Now you can see cone formed out in the dough.
Take a small portion of stuffing and fill it in the cone and seal all the open edges with water. Heat oil in a pan and deep fry the samosas in simmer flame. Tasty samosa is ready to eat.
Side Dish: Mint Chutney, Tomato Sauce
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