“The Ultimate Guide to Crispy Fried Samosas”

 “The Ultimate Guide to Crispy Fried Samosas”

 

·        Prep Time: 40 mins

·        Cook Time: 20 mins

·        Total Time: 1 hour

·        Serves: 12–15 samosas

For the Dough (Outer Covering):

   ·        2 cups   all-purpose flour (maida)    

   ·        4 tbsp   ghee or oil    

    ·        ½ tsp   salt   

    ·        Water (as desired, around ½ cup)

   ·        Optional: ½ tsp   ajwain (carom seeds) for added flavour

Potato Filling:

   ·        3–4 medium   potatoes   boiled and mashed

   ·        ½ cup   green peas (optional, blanched if frozen or cooked)

    ·        2 tbsp   oil   

    ·        1 tsp   cumin seeds   

    ·        1 tbsp   ginger   grated

    ·        2–3   green chilies finely chopped

    ·        1 tsp   garam masala   

    ·        1 tsp   amchur (dry mango powder)or 1 tbsp lemon juice

     ·        ½ tsp   turmeric   

     ·        1 tsp   coriander powder   

      ·        Salt  to taste

      ·        Chopped fresh coriander

Instructions:

1.   Prepare the Dough:   

      ·        Mix flour, salt, and ajwain (if using) in large bowl.

       ·        Rub and mix with flour the oil. And then become like bread crumb.

        ·        Gradually add the water and knead until preparing a   hard not sticky dough    .

        ·        Keep under moist cloth for at least   30 minutes    .

 2. Prepare the Filling:   

        ·        Heat oil. Add cumin seeds and make crackle it.

        ·        Add ginger and green chilies. Sauté for a minute.

        ·        Add turmeric, coriander powder, garam masala, and salt.

        ·        Add mashed potatoes and green peas. Mix well.

        ·        Add amchur powder or lemon juice, and chopped coriander. Mix well.

         ·        Fry for a few minutes. Chill it.

  3. Shape the Samosas:   

         ·        Cut into 6–8 pieces. Roll each piece into oval or round shape (about 6 inches).

         ·        Roll into two half-circles and cut into half.

         ·        Wet slightly at the edge with water, shape into cone shape and seal the edge.

        ·        Fill with potato filling and press tightly seal the open edge by pinching.

        ·        Repeat all the above.

  4. Fry the Samosas:   

       ·        Heat oil in a deep pan on   medium-low heat (crispiness here is important).

       ·        Put the samosas in gently. Do not overcrowd them.

       ·        Fry on   low to medium heat     until crispy and golden brown.

       ·        Drain and take out.

Serving Suggestions:

       ·        Serve hot with   mint chutney, tamarind chutney, or a glass of   masala chai.