Sunday, September 28, 2014

Indian style samosas

Everyone loves indian samosas, these tiny pockets filled with spicy potatoes and peas with their flaky crusts are perfect to have on any occasions. They are not very complicated to make even though it involves multiple steps. Do give it a try , they cannot be compared to the commercial samosas, it is worth the attempt !

2 1/2 all purpose flour
1 tsp of Ajwain (carom seeds- they look like minuscule cumin seeds but with a completely different flavour !)
4 TBS of melted ghee or oil
1 cup water (approximately)
1 tsp of salt

Enough oil for deep frying

2 large potatoes
2 cups of peas (use canned or frozen )
1 onion finely chopped
1 TBS ginger garlic paste
1 TBS of chopped red chillies or less according to preference
1 tsp of coarsely ground coriander seeds
1/2 tsp of cumin seeds
1/2 tsp garam masala
1 tsp cumin powder
1 tsp of amchoor powder (or use 1 tsp of lemon juice )
1 tsp of kasuri methi (Dried methi leaves - optional )
2 TBS finely chopped coriander leaves

To prepare filling :
Boil potatoes until soft and mash roughly
Heat oil in pan and add onions until golden brown
Add ginger garlic, coarse coriander seeds and red chillies
Fry for a few mins and add  potatoes and peas
Stir fry and add all other spices (cumins seeds, garam masala, cumin powder, kasuri methi , coriander leaves and amchoor powder or lemon juice)
Add salt and mix well and adjust spices and salt according to taste
Allow to cool completely

To prepare crust :
Add ajwain seeds and salt to flour
Add melted ghee / oil and mix well until crumbly
slowly add water and mix until you end up with a dough that is not overly smooth
set aside for at least 15 mins
Divide into small balls and roll flat into an oblong shape (see pictures below )
Divide each disk into 2 so that you have 2 semi circle shapes
Add water on the straight side of the semi circle and shape into a cone
Fill with potato and peas mixture and seal using water to have a triangular shape
Heat oil on medium high and fry samosas until golden brown
Serve hot with tamarind and mint chutney

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