samosa

Samosa

Making time: 45 minutes

Makes: 20 pieces (approx.)
Shelf life: Best fresh

Ingredients

For cover:

1-cup plain flour (maida)

2 tbsp. warm ghee

Water to knead tight dough

For filling:

2 potatoes large boiled, peeled, mashed

2 green chilies chopped

1/2 tsp. ginger chopped

1 tbsp. coriander finely chopped

1 tsp hing

1/2 lemon juice extracted

1/2 tsp. turmeric powder

1/2 tsp. garam masala

1/2 tsp. coriander seeds cru shed

1 tsp. red chili powder salt to taste

1 tbsp. chaat masala

oil to deep fry

Method

For dough:

1.      Make well in the flour.

2.      Add ghee, salt and little water. Mix well till crumbly.

3.      Add more water little by little, kneading into pliable dough. Cover dough with moist cloth and keep aside for 15-20 minutes.

4.      Beat dough on work surface and knead again. Re -cover.

For filling:

1.      Heat 3 tbsp. oil; add ginger, green chili, hing and coriander seeds. Stir-fry for a minute, add onion, sauté till light brown.

2.      Add coriander, lemon, turmeric, salt, red chili, garam masala. Stir-fry for 2 minutes then add potatoes. Stir further 2 minutes. Cool. Keep aside.

To proceed:

1.      Make a thin 5" diam. round with some dough.

2.      Cut into two halves. Run a moist finger along diameter. Join and press together to make a cone.

3.      Place a tbsp. of filling in the cone and seal third side as above.

4.      Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy.

5.      Drain on rack or kitchen paper.

6.      Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.