Samosas are probably the most popular North Indian appetizer and are often served as evening snacks. You could find it at any small road side eatery in North India. It is a kind of fast food but with good nutrient value. It tastes well if taken along with any Indian Chutney/ sauces.
All purpose flour – 1cup
Baking soda – 1/2 tsp
Salt as per taste
Refined oil – ½ tsp
Lukewarm water – 1/4 cup
2 large Boiled potatoes, peeled and soft smashed into small cubes
Cumin seeds – 1/2 teaspoon
Green chillies – 1 chopped
Curry Masala -1/4 teaspoon
Coriander powder – 1 teaspoon
Mango powder – 1 teaspoon
Green peas – 1/2 cup
Oil – 2 tablespoons
Salt as per taste
Serve for 5 people
Preparation Time – Half an hour
Heat the oil in a frying pan on medium heat for 1 minute. Add cumin seeds and green chillies, coriander powder and stir for few seconds.
Now add green peas and turn heat to low and stir until tender. Add the potatoes and stir-fry for about 4 minutes. Put in curry masala and mango powder. Add more salt according to taste.
Let the filling cool to room temperature.
Mix the flour, baking soda, salt, oil together to make soft dough. Knead it for about 1 to 2 minutes to make the dough smooth.
Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.
Take the dough and divide it into equal parts and make into balls. Roll each ball into thin circles as chapattis up to 5 inch in diameter and cut each circle in half. Pick this semicircle up with both hands and apply little water on the borders. Now fold it into a cone shape. Pinch the side of this cone so that it is completely sealed. Fill the cone with the filling, but avoid overfilling. Press this filling down with your fingers. Close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue filling the rest of the samosas.
Put about 2 inch of the oil in a frying pan on medium heat for 2 minutes. Place the samosas in the frying pan one by one slowly. Deep fry it for 7 minutes or till it turns light golden brown and crisp.
Boil the potatoes just until tender. The dough has to be kneaded well for Samosas to be crisp. Serve it with sliced onions and sauces.