Samosa

he 'KING' of Indian street food.. hot yummy samosas are the first thing that comes to mind when you think of Indian appetizers. I believe samosas have now gone global. How can you not love a samosa, crispy fried shell/pastry filled with amazing spicy potato filling.. total yum! there are over a dozen samosa recipes. Today I am giving my mom's recipe here. She used to add a little sooji in the dough to make it more crispy.. and her samosa filling I think is the best ever. I always thought of samosas as something that mom makes. Not even in my wildest dreams I had thought I will ever attempt making them.. and here I am.

Serve it hot with green chutney, tamarind chutney or just plain ketchup. They are also great to serve when you are entertaining guest. They will be gone in seconds!

Ingredients: for the crust

All purpose flour ...................... 1 cup

Suji/semolina .......................... 1 1/2 tblsp

Salt ...................................... 1/2 tsp or to taste

Oil ....................................... 3 tblsp

Carom seeds (ajwain) ................. 1/4 tsp

Water .................................... 1/4 cup

For the filling:

Potatoes .................................. 4 large boiled, peeled and cubed small (about 2 cups)

Green peas ...............................1 cup

Cumin/Fennel seeds ................. 1 tsp

Green chillies ............................. 1 chopped

Coriander powder ....................... 2 1/2 tsp

Garam masala ............................ 1 tsp

Amchur (dry mango) powder ....... 2 tsp

Salt .......................................... to taste

Turmeric ................................... 1/2 tsp

Red chilli powder ......................... 1/2 or to taste

Oil ........................................... 2 tbsp

Asafoetida ................................ a pinch

Cilantro leaves .............................. 1 tbsp chopped

Oil for deep frying

Method:

For the dough -

1. In a medium sized bowl, mix the flour, sooji, oil carom seeds and salt together. Make sure the oil is well incorporated in the flour. Make a smooth, firm yet pliable dough (add more water if needed) knead the dough for about 3 - 4 minutes. Cover with a damp cloth or plastic wrap and set aside for 30 minutes.

For the filling -

1. Heat oil in a kadahi or pan on medium heat. Add in the cumin, hing and fennel seeds. Let them splutter.

2. Add green chillies. Stir for a minute. Fry till light brown. Add the green peas, turmeric, salt and coriander powder and stir for 2 minutes.

3. Add the potatoes and cook for 4 - 5 minutes. Add the red chilli, garam masala and amchur. Mix and add the cilantro. Remove from heat. Allow the mixture cool down to room temperature.

Making the samosas -

1. Take some water (at room temperature) in a small bowl.

2. Divide the dough into a little bigger than golf sized balls.

3. Roll each ball into thin oval shape and cut into two halves along the shorter width of the oval.

4. Moisten the straight edge with finger dipped in water, then take one semi circle and fold it into the shape of a cone.

5. Stuff about 1 tblsp of the potato mixture in that cone. Press the filling down gently with your fingers. Moisten the top edge and seal by pressing the edges together.

6. Heat oil for frying in a deep pan or kadahi. Check the oil by dropping a bit of dough into the oil, if it floats up immediately it is too hot, it should sit at the bottom for a second or two and then come up.

7. Deep fry the samosas 3 - 4 at a time. Once the samosas start floating on the top turn them over slowly. Fry them until the samosas turn golden brown on all sides.

8. Serve hot with tamarind or mint chutney or plain ol' ketch up. ENJOY!!

The recipe makes about 12 to 14 samosas.

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