Today, I’m going to share with you, the recipe of a snack which continues to overwhelm majority of the people in India with its sumptuous taste- samosa, the chartbuster of Indian street food. Loved by almost everyone, the samosa was originally brought to us from Persia, when the Mughal rulers imported some Persian cooks to satisfy their palate. At that time it was stuffed with minced meat but now almost anything and everything is used as a filling for the samosa.But the most common stuffing is potatoes.
The stuffing of samosa varies from place to place in India, for example,in Punjab a filling of cottage cheese (paneer) and cashew nuts is popular while Rajasthani samosas have a very spicy filling. The local flavour of a place greatly influences the taste of samosas.
Though it is quite rich in calories, the mouthwatering flavour completely and absolutely makes up for it.
The popularity of samosa has reached such an extent that it has received global recognition. Just last week, 6 cities of Britain celebrated the Samosa week.
Prep time: 45 minutes
Cooking time: 15 minutes
For the crust
- Refined flour-1 cup
- Three tbsp oil
- Caraway seeds (ajwain) 1/4 tsp
- Salt to taste
For the stuffing
- 4-5 boiled potatoes
- 1/2 tsp cumin
- Two chopped green chillies
- 1/2 tsp dry coriander crushed
- 1/2 tsp red chilli powder
- 1/2 tsp Garam masala
- Chopped mint or coriander
- 1/2 tsp Dry mango powder
- 2 tbsp oil
- Salt to taste
For making the crust dough:
- Mix all the ingredients in a bowl.
- Make a dough with the help of a little lukewarm water.
- Cover it with a damp cloth and let it rest aside for about fifteen minutes.
For making the stuffing:
- Cut the boiled potatoes into small dices.
- Put a pot on flame and pour oil into it.
- Add the crushed coriander and cumin into the pot.
- When they start crackling,add the potatoes.
- Now add red chilli powder, mango powder, garam masala, chopped chillies, mint and salt.
For making the samosa:
Take a small portion of dough and roll it with the help of rolling pin by applying some oil on a flat surface.
Make a circle and cut it into two equal halves.
Take one semi circle and fold it into a cone. Full this cone with the stuffing and seal the ends with the help of some water (rub some on one of the inner surface and press the open ends together)
Repeat the process to make as many samosas as you want.
Fry the Samosas in a cauldron on medium flame.
Serve it hot with tamarind chutney or tomato ketchup.