Samosa recipe
Ingredients: For cover:
1 cup plain flour (maida)
2 tbsp. warm oil
and water to knead the dough
For filling:
2 potatoes large boiled, peeled, mashed
1 onion finely chopped
2 green chilies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds crushed
1 tsp. red chili powder
salt to taste
oil to deep fry
Method
For dough:
Make well in the flour.
Add oil, salt, and little water. Mix well till crumbly.
Add more water little by little, kneading into a soft pliable dough.
Cover with a moist cloth, and keep aside for 15-20 minutes.
Beat dough on the work surface and knead again. Re-cover.
For filling:
Heat 3 tbsp. oil, add ginger, green chili, garlic, and coriander seeds.
Stir fry for a minute, add onion and saute till light brown.
Add coriander, lemon, turmeric, salt, red chili, and garam masala.
Stir fry for 2 minutes, add potatoes. Stir further for 2 minutes.
Cool. Keep aside.
To proceed:
Make a thin 5" diam. round with some dough.
Cut into two halves. Run a moist finger along the diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and sealing the third side as above.
Make five to six. Put in hot oil, and deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on a rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer to chutneys), or tomato sauce.
Making time: 45 minutes
Makes: 20 pieces (approx.)
Shelflife: Best fresh
how to make samosa,samosa recipe,how to make samosa at home,samosa,crispy samosa,how to make crispy samosa,how to make samosa pastry,aloo samosa,easy samosa recipe,how to make samosa pur,how to make samosa strips,how to make chicken samosa,how to make samosa patti,how to make samosa sheets,crispy samosa recipe,how to make samosas,how to fold samosa perfectly,how to bake samosa,how to make crispy samosa in nepali,punjabi samosa,how to cook samosa