Samosas

!!SAMOSAS!!
Yum!Yum!Yum!
Be it a Rainy day or a Sunny day, a Good day or a Tiring day, Sunday, Monday or just Any day, I can have it anytime ;).... I love Samosas and so does my hubby n my baby....
Once i moved out of India 4 years back i started craving for Samosas in just months time. I had no choice but to learn it how to make and the rest is history.
The first attempt was crazy, as if it was the toughest thing in life to do. The trapeziums were struggling among themselves in the wok to become rhombus. My heart started sinking like titanic. :(
Coincidentally i came across this Pakistani Masala channel that taught me how to give that pyramid shape to Samosa followed by the birth of Samosa chef......Nikki.:D

Now making samosas is a cinch to me.I have made it numerous times for potluck, for selling at the flea, for friends or just for a Sunday breakfast.Recently i made for an outing and everybody adored it. So here goes the recipe of samosa as requested by one of my friend.Hope you  enjoy it too :).

 Ingredients

For the filling:
Potatoes,boiled               1 kg
Peas,boiled                      1/4 cup
Cumin seeds                    1/2 tsp
Green chillies,chopped      4-5
Ginger, grated                  1 inch
Coriander powder            2 tsp

Red Chilli powder            1 tsp (optional)
Garam masala                 2 tsp
Dry mango powder          1 tsp
Salt                                    to taste
Oil                                       2 tbsp + to deep fry

For the patties:
All purpose flour                2 cup
Salt                                    2 tsp
Oil / ghee                                     1/4 cup

Carom seeds(Ajwain)         1/2 tsp

Method:

1. Sift the flour with salt in a bowl. This step is optional but it yields better results.
2. Add carom seeds and oil and mix well till the oil coats the flour.
3. Now using water knead it into a hard dough. It should not be soft at all.
4. Cover with a damp muslin cloth and set aside for nearly half an hour.
5. Now for making the Stuffing, mash half of the potatoes and cut rest half into half inch cubes.Some prefer it fully mashed, while some like it cut. But i prefer the combination.
6. Heat oil in a pan and add grated ginger, green chillies, coriander powder and chilli powder and roast it. The oil should be slow otherwise it may burn the masalas. 
7. Now add the potatoes, peas,salt, garam masala powder and amchur powder.
8. Mix everything well. Add in coriander leaves and mix.
   
9. Cover and keep it on slow flame for 5-7 mins for the flavor to induce.
10. The stuffing is ready to be filled once it become a little cool.
11. For making the patties, roll out a portion of the dough into oval sized disc. The size of the disc depends upon the size of samosas you want.
12. Cut it into half. Take one half and apply some water on the straight side.
    
13. Now fold it as shown in the pic and stick the two ends. It will result in a cone shaped patty.
    
14. Fill in the stuffing and by again applying some water on the sides, seal the patty as shown.
    
15. Similarly make all the samosa and keep aside.
    
16. Heat sufficient oil in a deep pan and fry the samosas 3- 4 at a time. The oil should not be hot. Otherwise the samosas will get blisters.
    
17. Serve hot with chutney of your choice or simply with ketchup.
    

Tips:

• The should not be very hot. Initially fry the samosas in very low heat. Gradually increase the heat and fry till golden. Repeat the same for all batch of samosas.
• For making the samosas stand, we need to do a finger fold in the center as shown. This will also make your samosas look better.
• For making the stuffing more shahi or royal, you can also add paneer cubes, cashew nuts and raisins.
• We need to roll the dough without dusting. So the dough should not be soft neither very hard. It should be like puri dough so that it doesn't stick while we roll it without dusting.