The quintessential Indian snack you will find everywhere be it a wedding or a get together or a party, this king of snack will be seen on every menu. Even I love gorging on them but I don’t prepare it at home much often. I usually have it from my fav. Snack corner.
Daughter had eaten samosa a month back at her dadi’s place and had liked it. Today morning when I was asking her as what does she want for her snack box at school, pat came the reply that she wanted samosa , from where did she get the idea early in the morning to eat samosa i am still wondering coz I have not prepared it at home from ages, but her demand is my wish and so samosa was prepared for her today. She is not very fond of the store bought one as it is too spicy for her taste so she will only eat the outer crisp covering and leave the filling for me to finish it up.
Maida 1 cup
Oil 1 tbsp
Vinegar ½ tsp
3 Potatoes boiled and peeled
1 tsp Saunf (Fennel seeds)
½ tsp jeera
¼ tsp haldi
1 tsp R. chilli Powder
½ tsp Coriander Powder
½ tsp Garam masala
½ tsp amchoor powder
Oil 1 tsp + deep frying
Mix Maida salt and 1tbsp hot oil and mix
Mix ½ Cup warm water with the vinegar and mix (I had read a post on harini’s blog and there she had mentioned that by adding vinegar the samosa’s gets a nice flakier crust)
Slowly add little by little water and prepare a stiff dough. Let it rest for half hour at least.
Mash the peeled potatoes and add salt, coriander leaves, mint leaves and amchoor powder.
Make a coarse paste of g.chilli and ginger.
Heat oil in a pan add jeera and saunf and let cook for some secs. Then add the g.chilli and ginger mixture and sauté.
Add haldi, r.chilli, garam masala, coriander powder and give a mix.
Add the potatoes mixture and mix nicely.
Make lemon sized balls of the dough and roll it into a medium thick round. Cut from the center and you will have 2 parts.
Make a cone shape and put around 1-2 tsp of filling and cover it from all sides.
(I was not able to take a complete step by step pic of the method but to help you all out there are many you tube videos on making a samosa, do have a look it will be good guide for beginners)
Deep fry on a medium flame till nicely colored and crisp.
Serve hot with green chutney.
Adding vinegar did give a nice flaky crust to the outer covering so thanx harini for that tip.