Samosa

Image © Gaurav Masand | Dreamstime.com
    60 min
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A famous Indian snack, Samosas can be probably be found anywhere in the world! They're a lovely snack for a cold day when you're just a little more than nibbly and a little less than hungry. The recipe should make between 15-18 samosas.

What You'll Need

  • 3 cups all-purpose flour
  • 2 Tbsps ghee (clarified butter)
  • Salt to taste
  • 5 large potatoes, boiled, peeled and mashed roughly
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp raw mango powder (aamchoor)
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala
  • Salt to taste
  • Vegetable/canola/sunflower cooking oil for deep frying

How to Make It

    • Mix the flour with the ghee and salt to taste. Add a little water at a time to it, to make a firm, smooth dough. Keep aside.
    • In a pan, heat 2 tbsps of oil and add the cumin seeds to it. When they stop spluttering, add the coriander, tumeric, red chilli, raw mango and garam masala powders. Fry for just a few seconds.
    • Add the potato to this spice mixture and mix well. Season with salt.
    • Simmer and cook for 7-10 minutes. Keep aside.
    • Divide the dough you made earlier in to golf ball-sized portions. On a lightly floured surface, roll each ball out into a circle roughly 7-8" in diameter (and approximately 1/6" thick).
    • Cut each circle into 2 with a sharp knife.
    • Take one semi-circle and lightly wet its straight edge with water. Fold it into a cone, joining this wet edge and pressing gently to seal well.
    • Fill this cone 3/4 full with the potato filling made earlier. You can put any semi-dry filling you desire into Samosas - minced meat, spinach, etc.
    • Lightly wet the open edges of the cone and press together to seal well. Use all the dough up in a similiar manner.
    • Deep fry the Samosas till golden. Drain on paper towels.
    • Serve hot with Tamarind Chutney and Mint-Coriander Chutney.