Samosa brings along my fond childhood memories of going for holy dip in Ganga with my grandmother. It was her every Sunday early morning ritual of walking long distance to take bath in Ganga.
However, she would not go alone. We (me and my brother) also had to accompany her. It used to be tough to get-up so early in the morning that too on Sundays. But, her bribe of buying us hot samosa and jalebi were tempting enough to sacrifice our Sunday morning sleep.
My love for samosas has increased over the period of time. While, most of the people enjoy it as tea-time snack, I can munch samosas any time – be it breakfast, lunch or dinner. You can try combining these samosa with fragrant immunity booster masala chai.
Samosa and pakoras are popular Indian street foods along with tikkis. If are fan of street food do try chana dal pakoras and flavorsome moong dal tikki. If have healthy steam food in mind, do try farra a delicious preparation of rice flour with chana dal filling. A great combination of health and taste.
Having said that, I really miss the taste of my hometown samosa. My hometown is Bhagalpur (Bihar). Yes you guessed it right, place where Madhubani paintings originated.
In Maharashtra, stuffing of samosa has flavor of garlic. Though I’m equally fond of spicy garlic chutney. But in samosa long for the authentic taste of asafoetidia (heeng) and coriander leaves without garlic and curry leaves.
Makes: 10 pieces
For outer base dough:
- All purpose flour (maida): 2 cups
- Carom seeds (ajwaeen): 1 tsp
- Nigella seeds (kalonji): 1 tsp
- Salt: 2 tsp
- Oil in flour: 2 tbsp
- Mashed boiled potato: 250 gm
- Oil: 2 tbsp
- Asafoetidia: ½ tsp
- Finely chopped green chilly: 3-4
- Fine chopped coriander leaves: 1 tbsp
- Grated ginger: ½ inch
- Peanuts: 1 tbsp
- Cumin seeds (jeera): 1 tsp
- Coriander seeds: 1 tsp
- Turmeric: 1 tsp
- Red chilly powder: 2 tsp
- Garam masala (mixture of ground spices, like – cumin, cloves, cardamom, coriander seeds, cinnamon etc): 1 tsp
- Dry mango powder: 2 tsp
- Black salt: 1 tsp
- Salt: as per taste
- Oil for deep-frying
- Heat 2 tbsp oil in heavy bottom skillet on medium flame and add cumin seeds, asafoetida and coriander seeds. Stir for 30 seconds.
- Add peanuts and fry for a minute. Then add green chilly and ginger, and stir. Add both types of salt and other dry spices (except garam masala and dry mango powder).
- After 30 seconds, add mashed boil potato. Then add garam masala and dry mango powder and mix properly so that spices blend properly. Keep stirring for 5 minutes. The stuffing should have uniform color and potato should be no more sticking to the sides of skillet.
- Switch-off the flame, sprinkle some coriander leaves and mix properly. Stuffing is now ready. Let it cool completely and then proceed with filling process.
- Just to add, you can always adjust the spices according to your taste. You can also add green peas, raisins and cashew nuts in the stuffing.
- Add salt, carom seeds and nigella seeds and mix well. Pour oil in flour and mix properly. Crush the lumps if any.
- To check if quantity of oil in flour is adequate, you can do this test – take flour in your palm and make a fist, flour should take the shape of fist on opening of fingers (shown in below image).
- Add water in small proportions and make the dough. The texture of dough should be slight hard or tight as compared to dough of roti.
- Cover the dough with damp muslin cloth and let it rest for 30 minutes.
- Roll the elongated rotis (oval not circle). Here you don’t have to be conscious of making perfect round rotis. 🙂
- Cut them half. Take one half between your fingers and make a cone. Apply little water with finger between the edges and bring the edges together to join. Press with the fingers to ensure edges are joined properly.
- Fill in the stuffing and make a small fold at back of the samosa. Seal the open edges by again applying little water with finger tip. Water binds the flour together and keeps the sealing intact.
- Here is how the filled samosa will look like and it’s ready for deep frying.
- Heat the oil in heavy bottom skillet on medium flame.
- Drop a pinch of dough to check if oil is ready for frying. If the dough settles on base of skillet wait for 2 minutes because oil in not yet ready.
- If dough instantly comes on surface and gets brown, it means oil is too hot. In this case, switch-off the flame and wait for 2 minutes to let oil cool. If dough comes on surface instantly while remaining white then it means the oil is ready.
- Drop in samosas one by one.
- Deep-fry them on medium flame and keep twisting and turning till you get an even golden color.
Finally, in case you have any doubts while making, feel free to drop your comment below. Your questions will help other readers as well. I would love to know your thoughts and suggestions.
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