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Sunday, August 8, 2010

Potatoes/peas filled Samosa


Samosa (makes 30)

Ingredients for filling
12 large white potatoes, boiled, peeled and mashed
2 cup boiled and drained green peas
1 bunch green onions chopped
4 cloves of garlic
1" ginger chopped finely
2 tsp cumin seeds
Pinch Asafoetida (careful, only use a pinch, it is a very pungent spice, can be omitted if not available)
2 tsp amchoor (mango powder)
2 tsp red chilli powder (I prefer crushed chilli)
1 tsp crushed black pepper
1 tsp garam masala powder
6-8 chopped chillies or to desired heat
Salt to taste
4 tablespoon ghee(clarified butter) for the stuffing

Ingredients for crust:
3 cups maida(all purpose flour)
6 teaspoon sooji (cream of wheat)
1/2 cup flour, for rolling out
8 tablespoon heated ghee or oil
1 small bowl of cold water
Salt to taste

Oil for deep frying the samosas

Method
• Heat the ghee for the stuffing and add the cumin seeds when they crackle add Asafoetida and cashew nuts followed by all the dry powders and fry for 10 seconds.
• Add the green onions, ginger, garlic saute for 2 min, then add mashed potatoes and green peas and mix well.
• Mix in salt to taste.
• Fry on a low flame for about 5-10 minutes and set aside.

• Prepare the crust for the samosa by combining all purpose flour, cream of wheat, hot ghee or oil and salt to taste.
• Add enough water and knead the dough.
• Set aside for about 20 minutes.

• Divide the dough into round portions.
• Take each portion and coat it with some maida so that it does not stick to your hands.
• Roll it into a not too thin perfect round.
• With a pizza cutter, make 2 semi circles with the round.
• Take one half circles. Dip your index finger into the cold water and apply it to the straight edge of the semi circle.
• Now hold the semicircle in your hand.
• Fold the straight edge, bringing together the watered edges.
• Seal the watered edges.
• You should now have a small triangular dough pocket.
• Stuff it with the potato mixture and now water-seal the upper edges.
• Repeat for the rest of the dough.
• Deep fry them in oil (at 350 degrees) till golden brown and serve with mint chutney and Imli chutney (Tamarind Chutney)

Tip: Do not overheat the oil, since this will cook only the outer maida covering and the inner layer will remain uncooked even if the samosa has turned dark brown on the outside.

Recipe Courtesy of my mom Mrs. Kasturben.
Photo source: by smleon
http://www.photoree.com/search?q=&l=-
http://www.flickr.com/photos/50691684@N00/880245894/
creativecommons.org/licenses/by/2.0/

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