Samosa is a deep fried snack which had a crisp outer with absolutely droolsome stuffing. Samosa is one of the most popular snacks in India. It is loved by one and all. This particular recipe has a delicious potato stuffing. The outer sheet is flaky and flavoured with carom seeds (ajwain). Samosa can be served with green chutney or sweet tamarind chutney. Samosa can be taken to another level by preparing samosa chaat
The samosa sheet is prepared using all purpose flour i.e. maida. Enough oil/ghee is added to make flaky samosas. Add ghee if you like them more flaky. Boiled potaotes are used to make the stuffing for samosa. Since these are halwai style samosa, some cashews and paneer cubes are also added, they give a good bite to the delicious samosa.
1. To prepare the dough, in a large bowl/plate… paraat to be precise (I don’t know the English word for this and am not happy with what internet is telling me) take 2 cups all-purpose flour. Add salt to taste, 1/2 tsp carom seeds and 1/4 cup ghee/oil.
2. Mix everything.
3. The ghee/oil should be sufficient so that when you take a fistful of flour in your hands and bind it, it holds the shape.
4. Use cold water gradually to make a dough.
5. Make a stiff dough using approximately 1/2 cup water.
6. Leave the dough to rest for 20-30 minutes.
7. Meanwhile, mash the boiled potatoes, don’t make too fine.
8. Heat 2 tsp oil.
9. Add 1 tsp garam masala powder.
10. Add 1 tsp coriander seeds and 1 tsp fennel seeds. Cook till aromatic.
11. Add 1/4 cup paneer cubes. Fry until golden. Take them out. Add them later with potatoes.
12. Add 1 chopped green chilli and 1 tsp chopped ginger. Cook till aromatic.
13. Add 1/2 cup peas.
14. Add a handful of cashew halves. Cook till cashews turn pinkish.
15. Add the fried paneer cubes and boiled and mashes potatoes.
16. Add salt to taste, 1/2 tsp red chilli powder and 1 tsp mango powder.\
17. Mix everything and add a handful of chopped coriander.
18. Fry the mixture for 5-6 minutes. Then take it out on a plate and let it cool.
19. The dough has rested for 20-30 minutes.
20. Knead it once.
21. Roll it into a log.
22. Cut into pieces, 12-16 pieces depending on the size of samosa you wish you make.
23. Roll it into a ball and flatten it.
24. Roll the balls into sheets.
25. Not too thick, not too thin.
26. Cut into two halves.
27. Apply some water on the straight edge of the half.
28. Make a cone, sealing one side.
29. Make 12-16 balls of the potato masala. And put it in the prepared cone.
30. Apply some water at the open edges and seal them.
31. Heat the oil to just medium.
32. Deep fry the samosas on low flame.
33. Till they turn golden brown.
34. Bon appétit.
PREP TIME 30 minutes + 30 minutes rest time
COOK TIME 30 minutes
TOTAL TIME 90 minutes
For the stuffing
1. To prepare the dough, in a large bowl take 2 cup all purpose flour. Add salt to taste, 1/2 tsp carom seeds and 1/4 cup ghee/oil.
2. Mix everything well using hands.
3. The ghee/oil should be sufficient so that when you take a fistful of flour in your hands and bind it, you are able to bind it.
4. Use cold water gradually to make dough.
5. Make stiff dough using approximately 1/2 cup water.
6. Leave the dough to rest for 20-30 minutes.
7. Meanwhile break the boiled potatoes, don’t make it too fine.
8. Heat 2 tsp oil.
9. Add 1 tsp garam masala powder.
10. Add 1 tsp coriander seeds and fennel seeds. Cook till everything releases its aroma.
11. Add 1/4 cup paneer cubes. Fry till golden. Take them out. Add them later with potatoes.
12. Add 1 chopped green chilli and 1 tsp chopped ginger. Cook till aromatic.
13. Add 1/2 cup peas.
14. Add handful of cashew halves. Cook till cashews turn pinkish.
15. Add the fried paneer cubes and boiled and mashes potatoes.
16. Add salt to taste, 1/2 tsp red chilli powder and 1 tsp mango powder.
17. Mix everything and add handful of chopped coriander.
18. Fry the mixture for 5-6 minutes. Then take it out in a plate and let it cool.
19. After the dough has rested for 20-30 minutes.
20. Knead it once.
21. Roll it into a log.
22. Cut into pieces, 12-16 pieces depending on the size of samosa you wish you make.
23. Roll it into a ball and flatten it.
24. Roll the balls into sheets.
25. Not too thick, not too thin.
26. Cut into two halves.
27. Apply some water on the straight edge of the half.
28. Make a cone, sealing one side.
29. Make 12-16 balls of the potato masala. And put it in the prepared cone.
30. Apply some water at the open edges and seal them.
31. Heat the oil to just medium.
32. Deep fry the samosas on low flame.
33. Till the turn golden brown.
34. Bon appétit.
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