A simple and delicious Indian snack, now famous worldwide.

Ingredients

1 cups all purpose flour

2 tbs Semolina flour ( if available )

2-3 boiled potatoes

5 tbs Olive oil

2  chopped onions

2 tbs minced fresh ginger

2 tbs minced garlic

3-4 green chilly

1 tbs turmeric powder

1 tbs coriander seeds

1/4 tbs Cinnamon powder

1/2 tbs coriander powder

1/4 tbs ground pepper ( if available )

1/2 Cup green peas

1/2 tbs chopped fresh cilantro leaves ( or coriander leaves )

2 teaspoons fresh lemon juice

2 tbs salt

Preparation

Mix together the flour, 2 tbs oil and 1/2 tbs salt.

Add little water and knead the mixture for 5-8 min or till it turns into soft dough. Dough has to be kneaded well; otherwise, the samosas will not come out as crisp. Cover with a moist cloth and set aside for 30 minutes.

Filling

Heat 3 tbsp oil in a pan.

Add ginger, garlic, green chilies and coriander seeds.

Stir fry for 1-2 minute, add onions and saute till light brown. Add cilantro (fresh coriander), lemon juice, turmeric, cinnamon powder, coriander powder, chilly, ground pepper and 2 tbs salt, and fry for 2 min.

Add mildly mashed boiled potatoes. Stir fry for another 5 minutes, and set aside.

Making shapes of Samosa

Divide dough into 10 equal portions ( or depending upon the size of samosa we wish to prepare), and roll them into small balls.

Roll each ball into into a thin circle, about 6-inches in diameter. Cut each circle in half (2 semi-circles).

Put 2 teaspoons of filling in the center of each semi-circle. Brush the edges of semicircle with water and fold the dough over the filling. Press the edges together to seal.

Repeat the same process with remaining ingredients.

Cooking

There are two ways to make samosa

1) Fried Samosa

In a pan preheat the oil on medium heat.

Deep fry the samosa till they turn light brown. Avoid cooking at high heat as the samosa crust will be too soft and not crispy.

2) Baked Samosa

Preheat the oven to 180 C. Place the samosas on a baking tray and bake for 25 to 30 minutes, turning them halfway through cooking until they turn light brown.

 

Serve with tomato sauce, or the recipe of garlic chutney i shared in the previous post.

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Replies to This Discussion

They look delicious! Thanks for sharing.

Can you tell me, if I don't have semolina flour available is their an alternative?

Also I notice your dough appears to have specks in it. Did you add something to it?

Hi Dianne. Thanks for liking the recipe. You can skip semolina flour, and add bread crumbs in its place. The specks you mentioned in the dough is of carom seeds. If you wish you can add 1/2 tbs carom seeds while making the dough.

Ah thank you Shubham, I can't wait to try :-)

Wonderful! Thank you for adding this. I look forward to trying it.

you are welcome. Do give your feedback after making it at home.

I'd recommend not to heat the fresh cilantro in the pan, because it might turn a little bitter. Better add it before involving the filling in the dough.

But it sure is a very fine recipe.

 will try these, they look delicious

I made these today and they were delicious,  I will have to practise making the shape, but they tasted really good, 

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