Samosa Recipe

Samosa
It is a crispy and spicy Indian snack which has an crisp outer layer made of maida and rich filling of mashed potato, peas and spices. Samosa prepared with this recipe also has a mild lingering taste of sesame, coriander and cumin seed which makes it simply irresistible. It can be prepared with one’s liking of perfect not too hot not too spicy, crispy taste and its a favorite snack for people of all ages and perfect party food.
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 12 pieces
Ingredients:
For Outer Crisp Cover:
1 cup Maida Flour
1 tablespoon Wheat Flour
1½ tablespoons Semolina
1 tablespoon Ghee
Salt
For Stuffing:
3 medium Potatoes
1/4 cup Green Mutter (green peas)
2 tablespoons Chopped Coriander Leaves
1/2 tea spoon Cumin Seeds (jeera)
1/2 teaspoon Turmeric Powder (haldi)
1 teaspoon Red Chilli Powder(lal mirch)
1/2 teaspoon Sesame Seeds (til)
1/2 teaspoon Garam Masala
1 tablespoon Green Chili-Ginger-Garlic Paste
1 teaspoon Chopped Mint Leaves (optional)
1 teaspoon Lemon juice
1 teaspoon Powdered Sugar
Salt
2 tablespoons + for deep frying Oil
Directions:
  1. Pressure cook mutter (peas) and potatoes. Mash the potatoes.
  2. Heat 2 tablespoons cooking oil in kadai.
  3. Add cumin seeds, turmeric powder, red chilli powder,sesame seeds, garam masala and green chilli-ginger-garlic paste. Stir-fry for a minute, add mashed potato, mutter, coriander leaves, mint leaves, lemon juice, sugar and salt. Mix them properly and cook for 2-3 minutes.
  4. Turn off flame and let stuffing mixture cool down.
  5. Mix maida flour, wheat flour, semolina, ghee and salt.
  6. Add water in multiple small quantities and knead soft pliable dough.
  7. Cover it with muslin cloth and keep aside for 15-20 minutes.
  8. Divide dough into 6 small portions and roll out small equal size round shape balls.
  9. Roll out dough balls into round shaped puri having approx 5-6 inch diameter. Cut puri into two semi-circles.
  10. Take one semi-circle and give it a shape of cone.
  11. Put one mutter (peas) at the bottom of the cone to keep its shape.
  12. Put 2-3 tablespoons filling in the cone.
  13. Seal the edges with moist finger.
  14. Heat oil and deep fry them on low to medium heat until it turns brown.
  15. Transfer prepared samosa to a plate and serve with green chutney and tomato ketchup.
Tips and Variations: Use finely chopped and fried potatoes instead of boiled potatoes. Use samosa maker to give proper triangle shape.
Taste: Crispy and spicy
Serving Ideas: Samosa can be served with tempting green chutney or tamarind chutney or khajoor (dates) chutney or tomato ketchup. Garnish it with chopped onion, green chutney, khajoor chutney, sev and curd and serve as a chaat.