A fried or baked pastry with savoury filling.
The filling usually consists of potatoes,peas and condiments.There are vegetarian as well as non-vegetarian fillings done.I always thought that Samosa must have had an Indian origin.To my surprise, I found that it initially originated in the middle east as early as in the 10th Century and was called sambosa. Interestingly,they came to India with the middle eastern cooks ,which were brought here during the mughal era. Well their origin may be middle eastern and eaten in the whole world,but the love for Samosas in the whole country in truly Indian.Here in India, its majorly a vegetarians treat and potato beings the main filling.
I personally am just a samosa lover.I just keep finding a reason to cook them or order.But as mentioned in my earlier posts RAINS just bring these in my kitchen automatically.Anyone who knows me well, knows that if its raining you can surely visit my kitchen and get yourself a yummy samosa treat.
- xbe cup Maida / All purpose Flour :
- xbc cup Wholewheat Flour :
- 2 tbsp butter / Ghee Clarified :
- 1 tsp Flour Refined :
- xbd tsp seeds / Ajwain Carom :
- xbd tsp Salt :
- 2 Potatoes :
- xbc cup Peas : boiled
- 1 Green Chili :chopped
- xbd tsp Jeera :
- xbc tsp Ajwain :
- xbd tsp Amchoor powder:
- 1 tsp Dhania / Coriander seeds Saboot : dry roasted n crushed
- xbc tsp Garam Masala :
- xbd tsp Chili Powder Red : or to taste
- 1/8 tsp Asafoetida /Hing:
- First Prepare the Filling: Heat oil. Add jeera ,hing,ajwain,green chilies,saboot dhania seeds/coriander seeds.Add all the masalas and now add potatoes and peas.Sprinkle some water over it and simmer.
- Cover and cook for 5 minutes for the masalas to mix well.
- Keep aside to cool.
- Now In a bowl, take maida and wholewheat flour.
- Add salt and carom seeds and clarified butter or ghee.Rub it nicely with your hands and mix well.Now, add water one tsp at a time and knead it into a medium hard dough.
- Cover and keep aside for 15 minutes.
- Now, the dough is ready.With a soft hand knead it a bit to mix well.Make lemon sized balls of equal proportion.
- Meanwhile keep oil for deep frying in a kadai/wok.Now, roll the balls into a thick roti.Cut them from the centre .
- Take one piece at once and apply water on all sides.
- Keep filling in the centre and fold both corners meeting in the centre and stick them together.Press gently with your hands to stick together.Now slide them into the kadai.Now, the secret of a crispy samosa lies within the right frying technique.
- As soon as you slide the Samosas into the oil reduce the flame to low and let them cook.That means heating the oil on high and when you slide the samosa in simmer and cook.
- This will ensure that there are no boils on the surface and it gets cook deep within.
Serve hot with sweet imli chutney: I have a recipe posted on my blog for the Imli Chutney.
Please click on link for the recipe.
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