SAMOSA

Ingredients

For shell:

1. All purpose flour (Maida) ½ cup

2. Whole wheat flour ¾ cup
3. Oil 4 tbsp
4. Ajwain (optional) ¼ tsp
5. Baking Soda (optional) 1/8 tsp
6. Salt to taste
7. Water to knead dough
 For filling:

1. Potatoes (boiled, peeled & diced) 4 – 5 medium

2. Green peas ½ cup
3. Green chilies (finely chopped) 1–2
4. Ginger (crushed or finely chopped) ½ tsp
5. Cumin seed whole 1tbs
6. Ground coriander seeds 2tbs
7. Coriander leaves finely chopped 1tbsp
8. Salt to taste
9. Red chili powder to taste
10. Dry mango powder( Amchur or anardana) (optional)* ½ tsp
11. Few chopped cashews (optional)
12. Few raisins (optional)
13. Cottage cheese 2tbs

Note: You can use chaat masala, or tamarind pulp (the only problem is
that tamarind pulp will turn the mixture dark)

Methodology:

Shell:

1. Mix all the ingredients (salt, oil, ajwain, baking soda) well
except water.
2. Add the oil and rub into flour until it looks like breadcrumbs.
3. Add a little water at a time.
4. Pat and knead well for several times into soft pliable dough.
5. Cover it with damp cloth and leave to rest for 15 minutes.

For filling:

1. Heat oil in a frying pan and add cumin seeds. Leave for a few
seconds until they start to pop, then add chopped ginger, and
chillies. Sauté for a few minutes.
2. Add diced potatoes; mix well and cook for a few minutes.
3. Add all dry masalas, salt, chili powder, mango powder and mix
well.
4. Add green peas, cashews and raisins and mix well.
5. Add coriander leaves and keep aside.

Methodology

1. Divide the dough into 16 equal portions

2. Roll one portion at a time into a 5’’ – 6’’ diameter circle.
3. Divide it into two equal parts by cutting into two semi – circles.
4. Take one semi circle and fold it like a cone using water to the
straight edge. And then fold to form a cone. This requires a little
experience. It is very easy to learn.
5. Place a spoon of filling in the cone and seal the third side using
a drop of water.
6. Heat oil in a Kadhai a shallow wok like pot and deep fry till
golden brown (fry on a medium flame).
7. Serve samosas hot with chutney of your choice – green
coriander, mint or mixed chutney, tamarind chutney.