It was really chilly winter morning today in Delhi around 5 degrees and I thought about making some delicious Samosa's. Everything went great and then I posted the pictures on Chef at Large on Facebook which is a page for chef in everyone!!
For the Mixture:
Potatoes boiled and mashed 4-5
Saunf Powder - 1 teaspoon
Ginger & Garlic Paste - 1 teaspoon
Dalchini Powder – 1 teaspoon
Garam Masala – 1 teaspoon
Red Chilli – 1 teaspoon
Salt to Taste
Peanuts – Handful
Peas – Handful
Lemon Juice - 1 Lemon
For the Dough:
½ Kg Maida
Ajwain – 1 teaspoon
Salt to taste
Oil – 2 Tablespoons
- Stir Fry Mashed Potatoes in a wok and add all the spices mentioned above for the mixture. Once the mixture is nicely done and hot and switch of the gas.
- Now Start Kneading the Dough, Add water, oil, salt and ajwain.
- Knead it well make the dough is not too hard or to soft, this you will only master with practice.
- Now roll the dough and spread in a large cylindrical shape and cut equal pieces.
- Roll each piece in the shape of a Nan and cut into two pieces.
- Take one piece in your hand and fold it in the shape of a funnel to put the mixture in and paste it together by apply water and by pressing it firmly in the corners.
- After adding the mixture in the cone, close the bottom ends by pasting the ends together in the same way described above so that it forms in the shape of a samosa.
- Repeat the same steps with the all the pieces of dough.
- Before you fry make sure that all the samosa are firmly pressed and closed from all ends.
- Oil for frying should not be too hot and the samosa’s should fried on medium heat otherwise they will burn from the outside and from the inside they will remain uncooked.
- Once your Samosa’s turn golden.
- They are ready to serve, Enjoy!!