10 October, 2006

Samosa

Samosa and me share tight bond of friendship from the day one I tried it. Im facinated by its shape, smell, stuffing, colour, everything. Its my most favourite snack item(I must confess, I used to eat samosa as a meal). During my hostel life both in Dharwad and Bangalore, away from home food, Samosa's were the only thing which kept my spirits alive. The Mishra's were the best place to have samosa's in dharwad and in bangalore there used to come one gaadiwala who used to make this amazing samosas. I can stop trying anyother food but never samosas:) Here is my humble recipe for making samosas at home.



Hot 'n spicy Samosas



Ingredients:

For cover:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough

For filling:
2 potatoes boiled, peeled, diced or mashed
1 carrot, cut into small cubes
1/4 cup of green peas
1 onion finely chopped
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds crushed
1 tsp. red chilli powder
salt to taste
oil to deep fry

Samosas served with Green Chutney and Tomato Sauce

Method:

For dough:
Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.

For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add all vegetables. Stir further 2 minutes.
Cool them and keep aside.

To proceed:
Make a thin 5" diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp of filling in the cone and seal third side as above.
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.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys or tomato sauce.

Samosa Filling

Making time: 45 minutes
Makes: 20 pieces (approx.)
Shelflife: Bestfresh

No comments:

Post a Comment

Namaste! I am Sia and welcome to Monsoon Spice, my virtual home. Thank you for all your comments, inputs and valuable feedbacks. I really appreciate the valuable time you spent browsing through my recipe repertoire.

I hope you have found what you are looking for today. Feel free to leave any questions or queries you have on the recipes posted here. If you have any recipe requests, please drop a line at Ask Sia page. I will try to respond to all your queries as soon as possible to best of my knowledge.

I welcome all your valuable inputs and constructive criticism as long as it is meant to help and improve the blog. I reserve the right to delete any comments that are rude, abusive, written with the intent to advertise, contain profanity or considered spam.

Please note that any comments with separate link back to your blog, website or blog events will not be published. Your blog/website is hyper-linked when you sign in to your account to leave the comment and hence leaving separate links in the comment is unnecessary. Thank you for understanding!

I hope that you will stop by again to read my ramblings, learn new recipes and share your ideas. Have a good look around and enjoy your time here. Thank you once again!