The Samosa Recipe:
A favourite Indian snack- the classic potato stuffed samosas.
It’s raining here in Delhi, the wait is finally over. While trying to catch some drops in my hand I looked up and wondered what took it so long. Well now that you’re here please do stay for a while, don’t just die away in a flash for I’ve got promises to keep. Yeah, I do remember and we are sure celebrating with Samosas and Chai.
We obviously need no excuse for our all time favourite snack but some excuse often helps reduce a bit of that guilt. While we hear and read about many different twist of our favourite Indian snack these days but the classical version with potato filling remains matchless. Sounds sinful, but you know what – if you really want to enjoy the rains, simply forget about the calories for once and go for the deep fried snack. Start with the crispy onion fries or bhajiya’s when it rains for the first time and when it rains for the second time, indulge deeper with these classic Indian Samosas.
Ingredients (Makes 10 Samosas-Serves 5):
For the Potato filling:
- 5 large potatoes, boiled and peeled, approx 500 gms by weight.
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 green chillies, finely chopped
- ½ teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon red chilli powder
- 2 tablespoon ground nuts
- 2 tablespoon lemon juice
- Handful of chopped green coriander
- Salt to taste
- 3-4 tablespoon oil
For the Dough:
- 2 and ½ cups all purpose flour/maida
- 2 and ½ tablespoon oil or melted butter
- ½ teaspoon carom seeds/ ajwain
- Salt to taste
- Water to knead
For the Samosa:
- A teaspoon flour mixed with a teaspoon water, use for greasing
- Oil for deep frying
- Tomato Ketchup or Green Coriander Chutney (Click for recipe) to serve
- Combine oil, salt and carom seeds in the flour and mix well.
- Knead into soft dough by adding a little water at a time, cover with a plastic wrap or a wet cloth and keep aside.
The Potato Filling:
- Heat the oil in a frying pan; add cumin seeds and green chillies till they are golden. Then add the ginger garlic paste, chopped onions and fry for a minute.
- Then add ground nuts, red chilli powder, coriander powder and fry for another minute.
- Slice potatoes into small pieces and add to spices. Then add salt to taste and fry together, do not completely mash the potatoes while floding into the spices.
- Fry together for a minute or two and take off the heat. Finally add chopped coriander and lemon juice and mix well.
- Spread on a flat dish and set aside to cool down.
- Divide the batter into 5 parts. Roll each into a medium thick round(approx 1/8th of an inch) and then turn into an oval shape. Cut in the middle to make two semicircle warps.
- Take one semicircle wrap and grease the edge of the diameter half way through on opposite sides and place them over each other to make a conical canter. Tap gently across the overlapping length.
- Now fill the canter with the filling upto 3/4th of its height. Grease the inner perimeter of the cone and seal together in a straight line. Tap and press gently at the base so that the folds stick together. Keep it upright on a plate dusted with some loose flour.
- Repeat the process with each wrap and keep aside.
- Heat enough oil in a deep skillet for frying and turn down the flame.
- Fry the Samosa slowly on medium hot oil till it is just golden pinkish.
- Strain on a kitchen tissue and serve hot with tomato ketchup or better still with my Green Coriander Chutney.
Dos and Don’ts:
- Add reduce spices to suit your taste in the filling.
- Fresh green peas are a good replacement for ground nuts.
- Do not fry in very hot oil for you’ll end up having undercooked wrap with blisters on top.
- Do not roll the dough too thick else it will take too long to cook inside.
- Also do not use apply too much of that grease, just enough to stick sides together.