Samosa

Samosa known for its crispness and oily nature but here is our samosa recipe which we will surely deep fry but it will never look Oily. Secret is the Recipe below :)

Yield:    4  Serving

Ingredients:

            All Purpose flour (Maida)       2 Cup

            Water                          -

            Ghee                            1 Teaspoon

            Potato                          4 Big (Boiled, Peeled and mashed)

            Onion                          1 (Small, finely chopped)

            Green Chili                  1 (Finely Chopped)

            Oil/Ghee                      To deep fry

            Ginger                         Very small Piece (finely chopped)

            Lemon                         1

            Garam Masala             ½ Teaspoon

            Salt                              As per taste

            Coriander Seeds        1 Teaspoon (Dry Roasted and crushed)

Pea                              ¼ Cup (Boiled until soften)

            Cilantro                       a small Bunch

Direction:

First mix all purpose flour with ghee and slowly pouring water to make stiff dough. It should be taken care that dough should be hard and not very soft. Cover the dough by the damp cloth for 5-10 minutes.This stiffness in dough will try to bind the mixture well when we will fry the samosa.

NOTE: Addition of Ghee to the dough so that when you will fry , it will transfer heat to inside samosa stuffing which will cook nicely and your samosa won’t looks oily at all.

Now ready for the Masala , take ghee of 2-3 Teaspoon in the Kadhai and once it start smoking then add ginger and onion. Add Mashed Potato and spread garam masala, salt, Pea and Lemon juice. Stir it well and once done add the coriander seeds and Cilantro. Mixed is ready once all ingredients looks same.

NOTE: Coriander seeds should be dry roasted and crushed by chapatti roller to make each seed into two pieces.

Roll the dough into the long thread and make 4 small balls. Until not using the dough you should cover it with damp cloth. Now for the first ball, roll it into a oval shape and cut in the middle to separate the oval.

Take once half in the palm and apply water in the straight line and up fold it on each other to make a triangular cone. Press the corner where we have apply water so won’t open when we will fry it.

Stuff the Masala Inside and again apply water as we need to close the last open phase of triangular cone.

Likewise make 8 Samosa and deep fry them until turns golden in color.

You can serve it with Tamarind Chutney and Green Cilantro Chutney.