Since childhood you have heard your moms asking dad, get some samosas, as guests are coming over. Everyone has at least one of their favorite and special samosa place. Those mornings with family and wonderful evenings with friends are best enjoyed with samosa and chai.
Having said a lot about Samosa, please don’t feel amazed when I say it’s not a Indian; origin dish. Yes you read it right, Samosa is said to have originated in Middle East prior to the 10th century. Samosas were introduced in India only in 13th or 14th century by traders from Central Asia.
In older days originally people used minced fillings to prepare samosa. Later, in India samosa got different fillings like minced chicken, meat or potato.
This unique and interesting triangle shaped, fried and crisp savory food item is made using all purpose flour and filling of your choice. Samosas in small running carts or even larger sweet shops makes them filled with aloo which is everyone’s favorite.
When it is so liked by all, why not try making it in our own kitchen with all fresh ingredients and serve hot in our family? Wouldn’t it be a great idea to get praises from all of your family members, while you serve them their favorite street food prepared in hygienic way. So here is my own homemade samosa recipe.
Preparation Time – 10 – 15 Mins
Cooking Time – 20 – 25 Mins
Serves – 8 Samosas
• All Purpose Flour/ Maida – 1.5 Cups
• Ghee or Oil – 4 Tbsp
• Carom Seeds/Ajwain – 1 Tsp
• Salt to taste
• Water as required to knead
• Boiled Potatoes (Aloo) – 3-4 Medium Size
• Green Peas (Matar) – ½ Cup
• Finely chopped green chilies – 1 Tsp
• Finely chopped ginger – 1Tsp
• Cumin Seeds – 1 Tsp
• Fennel Seeds – 1 Tsp
• Coriander Seeds – 1 Tsp
• Oil – ½ Tbsp
• Red Chili Powder – 1 Tsp
• Garam Masala Powder – 1 Tsp
• Dry Mango (Amchoor) Powder – 1 Tsp
• Turmeric Powder – ½ Tsp
• Salt to taste
5. Heat oil in a pan or wok (kadhai), add cumin seeds and let it splutter.
9. Meanwhile dry roast fennel seeds and coriander seeds and slightly crush them.
10. Now add salt, red chili powder, garam masala powder, amchoor powder and crushed fennel and coriander powder to peas.
Shaping and filling Samosa
13. After resting the dough for a while, knead the dough again.
22. Deep fry samosas on a low flame to ensure it cooks well from inside. As soon as you place samosa in hot oil, oil will start bubbling up. Once oil stops to bubble, it indicates frying is been done.