Samosa

Samosa is a delicious, crispy and popular North Indian snack which is made of with refined flour and filled with spicy potatoes stuffing. You can also fill any other stuffing of your choice in it, like cottage cheese, Chinese noodles, etc. It is one of the common evening snacks. Crispy samosa along with a cup of tea would definitely be favourite combo of everyone. You can easily make the samosa at home.

In fact you can also make these samosas with the help of gujia moulds. In this way you can change the look of traditional samosa without changing its taste.


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Here is its full list of ingredients and its method:
Ingredients:


For Dough:
Refined Flour - 1 cup (200 gms)
Oil/ Melted Ghee - 40ml
Salt to taste


For Stuffing:-
Boiled Potatoes - 7-8 (roughly diced)
Onion - 1 (finely chopped)
Pickled Green Chillies - 2 (chopped)
Raisins - 1 tbsp
Melon Seeds - 1 tbsp
Walnuts and cashew nuts - 2 tbsp (roughly chopped)
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Dried Mint Leaves - 1 tbsp
Dry Mango Powder - 1 tsp
Garam Masala - 1/2 tsp
Asafoetida - 1 pinch
Red Chilli Powder - 1/2 tsp
Salt to taste
Oil - 2 tbsp.


Oil for deep frying

Method:
1. Take a bowl and mix refined flour, oil and salt in it. Then add very little water and knead a tight dough. Keep it aside to rest for 10-15 minutes.

2. For stuffing take a non stick pan and heat oil into it. Then add cumin and mustard seeds. When they start crackling then add onions and green chillies and saute it until translucent. Then add boiled potatoes, raisins, melon seeds, walnuts and cashew nuts and mix it well. Then season it with asafoetida, garam masala, red chilli powder, dry mango powder, salt to taste and mix it well. Don't mash potatoes too much. Lastly add crushed dried mint leaves and mix it well. Keep it aside to cool down.

3. Now divide the dough in 7-8 parts and make balls of them. Then take one and flatten it and roll it like a chapati. Cut it from the centre in two equal parts. Take one semicircle in your palm and seal the one edge over the another with the help of water and make it like a cone. Fill it with 1-2 tbsp of stuffing and again wet the edges of the cone with water and seal the samosa properly and keep it aside. Make all the samosa in the same way.

4. Heat the oil in a pan for deep frying on medium flame. Then put 4-5 samosa into the oil and deep fry it until golden brown on low to medium flame. Then remove it out of the pan and keep it on absorbent paper. Deep fry all the batches in this way. (Do not fry it on high flame)
Serve it hot along with tomato ketchup, tamarind sauce or green chutney.